zucchini jam

Zucchini Jam

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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


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

How to Make zucchini jam


  1. Grate zucchini, it will make its own juice when heated on low to medium heat in appropiate size pot.
  2. Bring zucchini to boil and boil 10 minutes. Add sugar, pineapple and lemon juice and boil 6 more minutes.
  3. Add jello and stir to mix well with the zucchini. Remove from heat.
  4. Pour 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 .
  5. If freezing, cool to room temperature, and then add lids.

Printable Recipe Card

About zucchini jam

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

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