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Zucchini, Pineapple, Ginger Jam

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“With all my zucchinis in the garden after make my habanaro jam I did some research and came up with this one.Try this on a grilled tuna steak, grilled chicken, toss some into a salad dressing or spread on some cream cheese.... You can peel and add yellow food coloring for eye appeal. I myself like the nutrition of the skin.”
READY IN:
50mins
YIELD:
4 pint jars
UNITS:
Metric

Ingredients Nutrition

  • 907.18 g seeded and cubed zucchini
  • 566.99 g can crushed pineapple
  • 28.34-85.04 g crystallized ginger (use more if you like more kick less if you don`t!I myself like a lot!)
  • 1182.95 ml sugar
  • 170.09 g of ball fruit jell or 170.09 g Certo (liquid pectin)
  • 170.09 g box pineapple Jell-O

Directions

  1. Place zucchini, pineapples, and crystallized ginger in a food processor and puree.
  2. Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
  3. Stirring all the while.
  4. Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
  5. Fill 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.
  6. Process in a water bath for 10 minutes.

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