Zucchini Jam

Do you have zucchini coming out of your ears? Let’s make some zucchini jam, it’s delicious!

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Zucchini Jam

5 from 24 votes

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Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 5 quarts

Ingredients

  

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• 6 cups zucchini peeled and shredded
• 1/2 cup water
• 6 cups sugar
• 1 (16oz) can crushed pineapple undrained
• 2 tbsp lemon juice
• 2 (6oz) boxes peach jello

Instructions

 

• Peel zucchini, remove seeds and shred.
• Put shredded zucchini into a large stock pot with the water.
• Cook on low heat until zucchini comes to a boil, stirring often (about 20 minutes).
• Continue boiling over low heat for 10 minutes, keep stirring.
• Add the lemon juice, sugar, pineapple and 1 box of the jello.
• Cook over medium heat, stirring constantly for 10 minutes more.
• Remove pan from heat. Add the 2nd box of jello and stir for 1 minute.
• Ladle jam into sterilized jars, and put in a boiling water bath to seal.
• Boil half pint jars for 5 minutes and pint jars for 10 minutes.

Notes

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