Chef's Guide to Perfect Zucchini Jam
This zucchini jam recipe is a delightful twist on traditional jams. Sweet, tangy, and versatile, it's perfect for spreading on warm bread or pastries.
Ingredients
| 6 | cups of grated zucchini (peeled) |
|---|---|
| 1⁄2 | cup water |
| 6 | cups sugar |
| 1 | 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 |
Instructions
| 1. | Prepare your 5 clean glass pint jars by placing them in the oven on a cookie sheet at 200 degrees. In a pan on the stove, heat water for the jar lids as this recipe moves quickly. |
|---|---|
| 2. | In a saucepan, bring 1/2 cup of water and 6 cups of grated zucchini to a boil, then let it simmer for 6 minutes. |
| 3. | Stir in the sugar, lemon juice, and crushed pineapple, and let the mixture boil for 6 minutes. |
| 4. | Add the cherry Jell-O (other flavors like raspberry or orange can also be used) and let it boil for 2 minutes. |
| 5. | Mix in the surejell fruit pectin and boil for 1 minute. |
| 6. | Remove the saucepan from the heat and carefully ladle the hot jam into the prepared jars. |
| 7. | Wipe the jar rims, seal with lids and rings, then invert the jars for 5 minutes. |
| 8. | Note: This zucchini jam has a softer consistency than jelly. It will thicken upon cooling in the fridge. Enjoy it on freshly baked rolls or pastries for a delightful treat. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 1192.9 kcal |
| Protein | 14.5 g |
| Fat | 0.8 g |
| Carbohydrates | 295.2 g |
| Fiber | 3.6 g |
| Sugar | 259.1 g |
Published on Jul 19, 2024 by Luminița