Zucchini Jam

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This is such a bizarre idea. The kids thought it sounded gross and it really wasn’t that pretty.  But it was so good, very similar to orange marmalade.

Zucchini Jam

  • 4 cups ground zucchini
  • 1/2 cup crushed pineapple
  • 1/4 cup lemon juice
  • 3 cups sugar
  • 1 (3 oz.) box orange Jell-O

In a large pot, cook zucchini for 10 minutes on medium-low, stirring constantly. Add in the pineapple, lemon juice, and sugar. Cook for 20 minutes. Add Jell-O and boil for 2-3 minutes to make sure the gelatin is dissolved. Ladle into freezer containers, leaving 1 1/2 inch headspace. Put into freezer when cool.

You can also water bath can these. Ladle into clean jars, put lids and rims on, then process in water bath canner for 10 minutes.

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