COUNTRY FUN

~ early education care ~ where our play supports our learning

August 10, 2016
by countryfun
Comments Off on Zucchini Jam?

Zucchini Jam?

Our zucchini seedlings germinated really well this year and I find it hard to throw seedlings on the compost pile. I gave some away to families to plant and the rest ended up in our garden. With the weather this year the zucchini plants are really producing. We’re baking, dehydrating, freezing and eating both raw and cooked. There is also only so much zucchini you can give away, so…… what else can we do besides the compost pile? Have fun with a zucchini recipe online search 🙂

I found a couple of interesting ideas and settled on Zucchini Jam. After watching YouTube videos and comparing recipes I combined with my other jam recipes and settled on the following:

  • 6 cups shredded zucchini – I left on peel, seeded completely and shredded with multiple grating plates to get a variety of sizes/textures.
  • 5 cups sugar
  • 1/2 cup bottled lemon juice – I always have this on hand vs fresh lemon
  • 1 – 20 oz can crushed pineapple (with natural juice) – do not drain
  • 6 oz regular jello, any flavor works – I tried strawberry first as I know it’s liked by everyone here. Does have food dye for those with allergies.

Placed everything, but jello, in a saucepan that would hold ingredients with an extra 4 inches to cover splatters as it boils. Boil for 20 minutes. Stir almost constantly to prevent sticking and browning. Also cuts down foaming. Zucchini goes transparent, but maintains texture.

While cooking zucchini mixture get canning jars and lids ready. (Loving my electric water bath canner. Heats quicker and maintains temperature really well. Also frees up much needed stove top space.)

After 20 minutes remove zucchini mixture from heat source and add in jello. Stir it in really well and get it into hot jars. (I used a mix of jelly jars that I had on hand.) Process in water bath for 5 minutes.

jam

Always seem to have a bit left over whenever I make jams, relishes, and pickles so we enjoyed this new jam this morning on homemade whole wheat toast. Texture was more like a marmalade and not too sweet. Will definitely make more of this zucchini jam. It was super easy, reasonable cost and pretty healthy for a jam – zucchini and pineapple.

Subscribe

Follow this blog

Get every new post delivered right to your inbox.

Skip to toolbar