Courgette Jam Recipes

ZUCCHINI GINGER JAM

Steps:

• Use zucchini that is young, about 10 inches long.
• Larger zucchini may also be used.
• Wash zucchini and then cut off both ends of zucchini and discard.
• Cut zucchini into quarters (length wise).
• Remove any soft zucchini meat and seeds from the middle and discard.
• Coarsely shred zucchini and add to a cooking pot.
• Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
• Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
• Remove from heat.
• Add lemon and orange powder; stir well to dissolve.
• Fill jars with a lid and store in refrigerator.
• You may also preserve this jam in glass containers and process in the regular way.

6 EASY STEPS TO ZUCCHINI JAM

Steps:

• 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.
• Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
• Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
• 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.
• Add surejell and boil for 1 minute.
• 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.
• Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
• 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.