Zucchini Preserves Recipes

ZUCCHINI JELLY

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.

EASY ZUCCHINI RELISH

Steps:

• Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
• Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
• Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

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 CHUTNEY

Steps:

• Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. , Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.

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.

ZUCCHINE SOTT'OLIO (ZUCCHINI PRESERVED IN OIL WITH HOT PEPPERS, GARLIC, AND MINT)

Steps:

• Cut the zucchini crosswise into 3-inch (8-centimeter) pieces. Cut each piece in half lengthwise, then cut out all the seeds and spongy pulp from the center. Slice each section crosswise 3?16 inch (41/2 millimeters) thick. (A mandoline or other manual vegetable slicer is helpful for this.)
• Make layers of sliced zucchini and salt in a large bowl, then toss well. Macerate for 12 hours to draw the water out of the zucchini. Drain the zucchini, then squeeze a handful at a time to remove excess water.
• Place the zucchini in a heavy nonreactive pot and add the vinegar and 1 cup (250 milliliters) water. The liquid should barely cover the zucchini.
• Bring to a boil over high heat. Stir to redistribute the zucchini, then reduce the heat to medium and cook until the zucchini slices are cooked through but still whole, about 5 minutes. Do not allow them to break apart. Smaller zucchini will take less time.
• Drain the zucchini and put them in a large colander. Top them with a heavy weight, such as a pot filled with water, to squeeze out the liquid. Let the zucchini drain under the weight for 15 minutes.
• Lay several clean kitchen towels on a table covered with cardboard. Arrange the zucchini slices on the towels, spreading the slices apart. Let dry at room temperature until they feel a little leathery and are no longer damp, 24 to 48 hours. They will shrivel considerably.
• Place the zucchini in a bowl and toss with the mint, garlic, hot peppers, and the 1/2 cup (125 milliliters) olive oil. Taste for salt and let the mixture marinate at room temperature for a day.
• Transfer the zucchini to a 1-pint (1/2-liter) glass jar. Pack them in tightly, pushing them down with a fork or spoon to remove any air gaps. Top with olive oil so they are completely submerged. Cover and refrigerate for at least 2 weeks before sampling to give the zucchini time to absorb the seasonings.
• Bring them out of the refrigerator about an hour before you plan to serve them to allow the oil to liquefy. Return any leftover zucchini to the refrigerator, topping with oil so the zucchini remain completely submerged. If kept submerged in olive oil and refrigerated, the zucchini will last for up to 6 months.

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.

ZUCCHINI PRESERVES

Steps:

• Boil squash for 15 minutes,stir often.Add sugar, pineapple, juice and boil on low heat for 6 minutes again stir often. Remove from heat and add 2 boxes of your choice of jello. Mix well and put in jars and freeze.

ZUCCHINI PRESERVES

Steps:

• Boil squash for 15 minutes,stir often, Add in sugar, pineapple,lemon juice, and boil on low heat for 6 minutes again stir often. Remove from heat and add 2 boxes of lime jello or your choice of jello. Mix well ad put into jars and freeze.
• ~~~You can use~~~ Strawberry,Blackberry,Raspberry jello flavors...