Zucchini Jam Recipe

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zucchini jam

Pat Campbell


Have not tried this recipe, but, if I can find more zucchini in my garden, I am going to whip up a batch.It sounds delicious, and fairly quick and easy. I will post after I make some to let everyone know how good it is.

★★★★★ 2 votes
1 Hr
20 Min


6 cups
fresh zucchini squash, grated
6 cups
1 cup
crushed pineapple, drained
1/2 cup
fresh lemon juice, or bottled
3 oz. boxes apricot, or any citrus flavor jello



1Grate zucchini, it will make its own juice when heated on low to medium heat in appropiate size pot.
2Bring zucchini to boil and boil 10 minutes. Add sugar, pineapple and lemon juice and boil 6 more minutes.
3Add jello and stir to mix well with the zucchini. Remove from heat.
4Pour or ladle into clean, hot jars and immediately seal with canning lids. Set out of drafts and cover tops of jars with clean dry tea-towel. Be sure to check seal before storing .
5If freezing, cool to room temperature, and then add lids.

About this Recipe

Course/Dish: Jams & Jellies
Other Tag: Quick & Easy