Best Zucchini Jam Recipes

ZUCCHINI PINEAPPLE JAM

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.

6 EASY STEPS TO ZUCCHINI JAM

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

Steps:

• Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
• Allow to boil for 15 minutes.
• Add, sugar, Jello and pectin and stir until dissolved.
• Continue boiling for 10 minutes, stirring occasionally.
• Pour into sterilized jars and seal.

RASPBERRY, JALAPENO AND ZUCCHINI JAM

Steps:

• 1. Put all but last two ingredients into large stainless steel pot. Cook on medium-high heat for 20 minutes, stirring frequently. It will thicken as liquid evaporates.
• 2. Add the 3 Jell-O packages. Continue cooking and stirring constantly bring to a boil that can't be stirred down for 10 minutes. *** Sometimes I add Black Raspberry Jell-O instead of raspberry, this is to get a darker jam.
• 3. Add the 3 Sure Jell. Stir constantly for 2 minutes. Remove from heat.
• 4. Put in sterilized jars to 1/4 inch headspace. Remove any scum and air bubbles. Wipe rims. Place lids and rings to fingertip tight.
• 5. Put jars in boiling water bath and process for 20 minutes with canner lid on. Remove lid. Wait 5 minutes.
• 6. Remove jars from canner to a towel lined surface. Let sit and cool 24 hours before storing. Make sure jars are sealed.

ZUCCHINI, PINEAPPLE, GINGER JAM KICKED UP WITH HABANERO'S

Steps:

• Place zucchini, pineapples, habanero`s and crystallized ginger in a food processor and puree.
• Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
• Stirring all the while.
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
• Add some red food coloring and more yellow to produce a color to your liking.
• Ladle hot jam into hot jars leaving 1/4 inch head space. (Filling 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.) Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label, Decorate, And Gift!

ZUCCHINI GINGER JAM

Steps:

• Use zucchini that is young, about 10 inches long.
• Larger zucchini may also be used.
• Wash zucchini and then cut off both ends of zucchini and discard.
• Cut zucchini into quarters (length wise).
• Remove any soft zucchini meat and seeds from the middle and discard.
• Coarsely shred zucchini and add to a cooking pot.
• Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
• Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
• Remove from heat.
• Add lemon and orange powder; stir well to dissolve.
• Fill jars with a lid and store in refrigerator.
• You may also preserve this jam in glass containers and process in the regular way.

FROZEN ZUCCHINI PINEAPPLE JELLO JAM

Steps:

• 1. IN A LARGE POT BRING THE PINEAPPLE JUICE, ZUCCHINI AND SUGAR TO A BOIL AND BOIL 30 MINUTES. ADD THE PINEAPPLE, LEMON JUICE AND DRY JELLO AND STIR WELL.
• 2. BRING TO A BOIL AGAIN, THEN ALLOW TO SET AT ROOM TEMPERATURE FOR 24 HOURS.
• 3. PUT JAM INTO FREEZER CONTAINERS AND FREEZE. TAKE OUT OF FREEZER AND THAW IN REFRIGERATOR WHEN READY TO USE. DELICIOUS!

VERA'S APRICOT-ZUCCHINI JAM

Steps:

• Bring water and zucchini to a low boil and cook for 6 minutes.
• Add sugar, lemon juice, and pineapple.
• cook another 6 minutes.
• Add Jell-o powder and cook another 6 minutes.
• Pour into containers and freeze.

ZUCCHINI-APRICOT JAM

Steps:

• Place the apricots in a bowl, cover with cold water, cover bowl and soak overnight in the refrigerator.
• The next day, simmer the apricots in the water until tender. Drain well and chop coarsely. Set aside.
• Get your canning equipment and jars ready.
• Prepare the zucchini - cut off the ends, peel, seed if large, cut into chunks and weigh.
• Microwave zucchini in a minimal amount of water in a covered, vented bowl 10-12 minutes.
• While the zucchini is cooking, wash the lemons, grate off the zest, cut in half and ream out the juice.
• Drain the zucchini well. Puree in food processor, blender or mash with a potato masher.
• Put the zucchini in a very large (3 quart)bowl, add the apricots, sugar, lemon zest and lemon juice.
• Stir well - it will become liquidy.
• Ladle half the mixture into a 2 quart microwave safe glass bowl. Don't use plastic - the jam gets too hot for plastic when it cooks.
• Microwave 7 minutes on 100% power, stirring every 2-1/2 minutes.
• Hint: Use a small note pad to note a tick mark for every stir so you don't lose track of how long it's been cooking.
• Add the ginger, if using.
• Microwave 12 - 16 minutes longer, stirring every 4 minutes until it will set a gel.
• I use the cold plate method to determine if it's ready to set: at the start of cooking place a small plate into the freezer. After you start timing the cooking in 4 minute intervals and the jam has cooked for a total of 8 minutes, take the plate out of the freezer. Place a drop (about 1/2 tsp.)on the plate. Return the plate to the freezer and wait 2 minutes. Don't cook the jam while you are waiting. Take the plate out again. Draw a line through the drop of jam. If the jam doesn't run back together, it's set. If it does, continue cooking and testing in 4 minute intervals.
• When ready to set, remove the ginger slices and ladle the jam into hot sterilized jars, leaving 1/4" headspace. Wipe the rims clean, put hot lids in place and tighten to just finger tight.
• Process in boiling water bath 5 minutes.
• Repeat steps for remaining mixture.

ZUCCHINI JAM

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.

VERA'S APRICOT-ZUCCHINI JAM

Steps:

• Bring water and zucchini to a low boil and cook for 6 minutes. Add sugar, lemon juice, and pineapple. cook another 6 minutes. Add Jell-o powder and cook another 6 minutes. Pour into containers and freeze.

ZUCCHINI JAM

Steps:

• Peel zucchini and remove seeds, grind.
• Drain 15 minutes in a colander over a bowl. combine all ingredients except gelatin, and boil for 20 minutes.
• Add gelatin.
• Stir well and fill jars.
• Seal with lids.

ZUCCHINI JAM

Steps:

• 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.