6 Easy Steps To Zucchini Jam Recipes

ZUCCHINI JELLY

Zucchini Jelly image

This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.

Provided by TYSGRANNY

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 45m

Yield 192

Number Of Ingredients 5

Ingredients

6 cups peeled, seeded, and shredded zucchini
6 cups white sugar
1 (15.25 ounce) can crushed pineapple, drained
½ cup lemon juice
1 (6 ounce) package strawberry flavored Jell-O® mix

Steps:

Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g

6 EASY STEPS TO ZUCCHINI JAM

6 Easy Steps to Zucchini Jam image

This is a wonderful recipe for someone who is just starting out in the world of Jellies, Jams and Preserves. It is a simple yet delicious way to start your learning experience.

Provided by Serena 485247

Categories Low Protein

Time 20m

Yield 5 pints

Number Of Ingredients 7

Ingredients

6 cups of grated zucchini (peeled)
1/2 cup water
6 cups sugar
1/3 cup lemon juice
1 (20 ounce) can crushed pineapple in juice
1 (6 ounce) box cherry Jell-O
1 (2 ounce) box surejell fruit pectin

Steps:

Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
Add surejell and boil for 1 minute.
Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.

ZUCCHINI JAM

Zucchini Jam image

If you are like me you look for anyway to use your zucchini. This recipe came from the Cooking in the Valley (1874-1999) 125th Anniversary Cookbook of Ebenezer Lutheran Church.

Provided by Charlotte J

Categories Vegetable

Time 26m

Yield 1 batch of jam

Number Of Ingredients 5

Ingredients

6 cups zucchini (ground)
6 cups sugar
1/2 cup lemon juice or 1 tablespoon lemon concentrate
1 can crushed pineapple (large can with juice)
2 packages apricot gelatin

Steps:

Boil the zucchini and sugar for 10 to 15 minutes.
Stir continuously so the mixture does not burn.
Add lemon juice and pineapple and boil 6 minutes together with the boiled zucchini mixture.
Remove from heat and add 2 packages apricot jello.
Cover with paraffin wax and then cover with jar cover and seal.
I just cover the jar with a lid and store in the refrigerator.

Nutrition Facts : Calories 4797.3, Fat 2.7, SaturatedFat 0.7, Sodium 72.7, Carbohydrate 1231.3, Fiber 7.8, Sugar 1219.3, Protein 9.4

ZUCCHINI PINEAPPLE JAM

Zucchini Pineapple Jam image

Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. -Kathy Weese, Jackson, Ohio

Provided by Taste of Home

Time 30m

Yield 8-1/2 cups.

Number Of Ingredients 5

Ingredients

6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 package (6 ounces) strawberry gelatin

Steps:

In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

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