zucchini jam

Zucchini Jam Recipe

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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


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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


How to Make zucchini jam


  • 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.

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About zucchini jam

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

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