Zucchini Bread Jam Recipes

ZUCCHINI BREAD JAM

Steps:

• To begin, combine the shredded zucchini, apple juice, pectin, raisins, lemon juice, cinnamon and nutmeg into a large pot. (I always use an 8 quart, stainless-steel stock pot. Enameled cast iron is also fine. You never want to use aluminum or other reactive metal. That includes the utensils as well.)
• Stir the ingredients together and bring it to a rolling boil over medium high heat. A rolling boil is a boil that can not be stopped by vigorous stirring.
• Add the sugar and again bring it to a rolling boil. Stir continually. Boil for 1 minute and remove it from the heat.
• Ladle the jam into prepared half pint jars. Leave 1/4 inch of head space.
• Remove air bubbles, wipe the rims, and add the lids and rings.
• Place the jars in your hot water bath or steam canner, and process for 15 minutes. (Adjust for elevation.)
• When they are done processing, turn off the heat, and remove the lid to the canner and allow the jars to sit for 5 minutes.
• Carefully remove the jars to a surface that is lined with towels, or a cooling rack - in a place that is draft-free. Leave the jars, undisturbed for 12-24 hours.
• Remove the rings and test the seals.
• Label and store in your pantry.

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.

ZUCCHINI MARMALADE

Steps:

• Prepare jars and a water bath canner (if canning).
• Use a sharp paring knife to peel off the outside of the lemon peel. Just the yellow part, leaving the white pith behind, but saving it for the next step. Slice the lemon zest/peel pieces into thin strips.
• Juice the lemons, saving the seeds to the side, but keeping as much pulp as possible with the juice. Dice the white pith from the lemons as well, but keep all the parts separate.
• Take the lemon seeds and diced up white pith and place them in 2 cups water in a jam pot. Simmer on low heat for about 30 minutes. (The volume will reduce dramatically, but be careful not to let it boil dry. During the simmer, the water will thicken as it extracts pectin from the citrus seeds and pith. In the end, you should have roughly 1/2 cup thickened gel.)
• Remove pith and seeds with a slotted spoon, leaving just the roughly 1/2 cup pectin water in the jam pot.
• Add in all the lemon juice, pulp, and zest strips. At this point, all the lemon should have been incorporated into the recipe, but the seeds and pith do not remain in the final zucchini jam.
• Add in the sugar, minced ginger, and zucchini. (If you'd like a milder jam, use less ginger or omit it altogether.)
• Turn the heat up to high and boil rapidly for about 10 minutes until the mixture reaches gel stage (220 degrees F). Test the mixture with a digital thermometer, or on a plate that's been chilled in the freezer.
• Pour the finished zucchini marmalade into canning jars leaving 1/4 inch headspace.
• Cap with 2 part canning lids and either store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes.

ZUCCHINI BREAD IN A JAR

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.
• Soak raisins in hot water until plump, about 10 minutes. Drain.
• Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter.
• Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids.
• Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.

ZUCCHINI PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 bread pans with parchment paper or spray with cooking spray.
• Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until batter is just combined; fold in plums. Pour batter into the prepared pans.
• Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI PINEAPPLE JAM

Steps:

• In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

ZUCCHINI JAM

Steps:

• Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
• Allow to boil for 15 minutes.
• Add, sugar, Jello and pectin and stir until dissolved.
• Continue boiling for 10 minutes, stirring occasionally.
• Pour into sterilized jars and seal.