ZUCCHINI JELLY
This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
Steps:
- Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
ZUCCHINI PINEAPPLE JAM
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. -Kathy Weese, Jackson, Ohio
Provided by Taste of Home
Time 30m
Yield 8-1/2 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
ZUCCHINI JAM
Posted in response to a recipe request. I have never tried this recipe therefore I am not sure of the result. I would think that you could change the flavor of the jell-o to suit your fancy.
Provided by Malriah
Categories Jellies
Time 35m
Yield 8 cups, aproximately
Number Of Ingredients 5
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.
Nutrition Facts : Calories 790.2, Fat 0.2, SaturatedFat 0.1, Sodium 223.2, Carbohydrate 200.9, Fiber 2, Sugar 189.3, Protein 5
6 EASY STEPS TO ZUCCHINI JAM
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.
Provided by Serena 485247
Categories Low Protein
Time 20m
Yield 5 pints
Number Of Ingredients 7
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 JAM
If you are like me you look for anyway to use your zucchini. This recipe came from the Cooking in the Valley (1874-1999) 125th Anniversary Cookbook of Ebenezer Lutheran Church.
Provided by Charlotte J
Categories Vegetable
Time 26m
Yield 1 batch of jam
Number Of Ingredients 5
Steps:
- Boil the zucchini and sugar for 10 to 15 minutes.
- Stir continuously so the mixture does not burn.
- Add lemon juice and pineapple and boil 6 minutes together with the boiled zucchini mixture.
- Remove from heat and add 2 packages apricot jello.
- Cover with paraffin wax and then cover with jar cover and seal.
- I just cover the jar with a lid and store in the refrigerator.
Nutrition Facts : Calories 4797.3, Fat 2.7, SaturatedFat 0.7, Sodium 72.7, Carbohydrate 1231.3, Fiber 7.8, Sugar 1219.3, Protein 9.4
ZUCCHINI PEACH JELLY
I like to use this jelly as a condiment. It's always a conversation piece-everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. -Ruth Glick, Dalton, Ohio
Provided by Taste of Home
Time 20m
Yield 7-1/2 pints.
Number Of Ingredients 5
Steps:
- In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice; bring to a boil. Cook, stirring often, at a full boil 10 minutes. , Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ZUCCHINI GINGER JAM
This zucchini jam tastes just like marmalade. The recipe was given to me by my Aunt many years ago, however, I improvised and made it taste even better. For a different flavor you may wish to try using a combination of Jello's, apricot and orange, peach and orange or raspberry and orange. This jam also freezes well.
Provided by William Uncle Bill
Categories Spreads
Time 40m
Yield 4 pints
Number Of Ingredients 7
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.
ZUCCHINI JAM
Make and share this Zucchini Jam recipe from Food.com.
Provided by grandma2969
Categories Low Protein
Time 35m
Yield 8 pints
Number Of Ingredients 6
Steps:
- Peel zucchini and remove seeds, grind.
- Drain 15 minutes in a colander over a bowl. combine all ingredients except gelatin, and boil for 20 minutes.
- Add gelatin.
- Stir well and fill jars.
- Seal with lids.
Nutrition Facts : Calories 664.8, Fat 0.3, SaturatedFat 0.1, Sodium 27.5, Carbohydrate 167.1, Fiber 1.4, Sugar 158.3, Protein 5.1
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