This is a recipe that I have been dying to share for quite some time, but life has been a little too crazy to get it all together until now. My mom (who doesn't remember where this recipe came from) made this jam once or twice many years ago, and I have made it a few times since I married and started doing my own food preserving. I love how it is a great way to use up a pile of zucchini (especially those great big ones that inevitably seem to appear out of nowhere in the garden). I have noticed many cake recipes that hide and disguise zucchini, but I have not met anyone who has tried this before-- and it really has a nice flavor.
For those of you who may wonder how on earth zucchini would taste in a sweet jam? Fear not! The zucchini is really just a subtle texture and is flavor-neutral. Therefore, you get the healthy benefits of eating zucchini but can enjoy it as a sweet topping. Actually, the predominant flavor is the pineapple and whatever flavor of jello you decide to use- I used peach jello flavor. *Note: if you use smaller zucchini, you may have a very solid and firm jam since larger zucchini have more water content. Also, for those people who are pretty picky, peeling the squash allows it to be disguised in the jam much better.
Yields: 5-6 half pints
- 6 cups of zucchini, seeds removed, grated (may be peeled, although I did not)
- 4-6 cups sugar
- 6 oz. box of jello or (2) 3 oz. boxes- apricot, peach, pineapple or orange
- 1/2 cup lemon juice
- 1 cup crushed pineapple, drained
- In a large pot, cook the zucchini on low-medium heat for 15 minutes, stirring often.
- Add sugar and boil for 6 minutes more, stirring often.
- Add lemon juice and pineapple and boil 6 minutes more, stirring often.
- Reduce heat and add package of jello. Stir well and pour into prepared jars.
- Cover with canning lids/rings and immediately invert jars for 20-30 minutes or process in water bath, if desired.
Shared with the following:
Mop It Up Mondays