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6 Easy Steps to Zucchini Jam

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“This is a wonderful recipe for someone who is just starting out in the world of Jellies, Jams and Preserves. It is a simple yet delicious way to start your learning experience.”
READY IN:
20mins
YIELD:
5 pints
UNITS:
US

Ingredients Nutrition

  • 6 cups of grated zucchini (peeled)
  • 12 cup water
  • 6 cups sugar
  • 13 cup lemon juice
  • 1 (20 ounce) can crushed pineapple in juice
  • 1 (6 ounce) box cherry Jell-O
  • 1 (2 ounce) boxsurejell fruit pectin

Directions

  1. Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
  2. Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
  3. Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
  4. Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
  5. Add surejell and boil for 1 minute.
  6. Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
  7. Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
  8. NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.

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