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Zucchini Pineapple Jam

Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8-1/2 cups

Ingredients

  • 6 cups seeded, shredded, peeled zucchini
  • 6 cups sugar
  • 1/2 cup lemon juice
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (6 ounces) strawberry gelatin

Directions

  • In a large kettle, 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.
Nutrition Facts
2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.

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Reviews

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Average Rating:
  • Jan
    Sep 12, 2020

    What fun this was. I got 7x 250ml jars from this recipe; put them through a B-W bath for 5 minutes. It IS sweet, that's for sure even though I cut back a bit on the sugar. I had no strawberry jello, so I used Raspberry. I'm looking to see if the jam fools anyone tomorrow. Thank you for the recipe and yet another way to use up an excess of zucchini.

  • crazyfrenchy
    Mar 3, 2020

    I have made this for 20 years with different flavors of jello. We love it and it can be frozen.

  • Marge
    Aug 24, 2019

    Can this jam be canned or frozen?

  • gunslinger
    Jul 12, 2019

    An overload of zucchinis and disbelief that zucchini would make a tasty jam lead to me trying this. It is amazing! You don't taste the zucchini at all and my husband said it was some of the best strawberry jam I had made. I also made it with peach and can't wait to try other flavors.

  • NELLIE
    Sep 5, 2017

    It's wonderful

  • Jodyand joe
    Sep 12, 2015

    This is a great recipe! I have made several different ways. With lemon jello and lemon zest added. I decreased the sugar to 5 cups because of the jello; I added a little clear jel to the recipe. I canned the end product in a boiling water bath for 5 minutes. This recipe is a hit.

  • sarahmcshane
    Jul 27, 2015

    The family LOVED this recipe! Question though, my father-in-law in diabetic and this just has too much sugar in it for him. Anyone know of an alternative I could try?

  • alice4joy
    Aug 21, 2013

    I decided to use 4 Cups of zucchini and 2 cups of fresh fruit. I used 1 cup blk raspberries and 1 cup apricots, and raspberry jello. I combined the sugar which I lowered to 4 Cups and the jello. I then made the jam like regular low sugar jam. Placed a pkg of pectin in the zucchini, pineapple, fruit mixture. Brought it to boil that wouldn't stir down for 1 minute, then added the jello and sugar mixture and brought it back to the hard boil for 1 minute. Turned out amazingly wonderful. Thanks for this great recipe I was able to adapt to what's on hand.

  • TammyDeMom
    Sep 1, 2012

    This is so yummy!

  • TammyDeMom
    Sep 1, 2012

    This is so yummy!