Zucchini Pineapple Jam
Total TimePrep: 30 min. + chilling
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.
I have made this for 20 years with different flavors of jello. We love it and it can be frozen.
Can this jam be canned or frozen?
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.
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.
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?
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.
This is so yummy!
This is so yummy!