Zucchinijam Recipes

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ZUCCHINI JELLY



Zucchini Jelly image

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

6 cups peeled, seeded, and shredded zucchini
6 cups white sugar
1 (15.25 ounce) can crushed pineapple, drained
½ cup lemon juice
1 (6 ounce) package strawberry flavored Jell-O® mix

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 JAM



Zucchini Jam image

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

8 cups zucchini, peeled, seeded and pureed
1 cup lemon juice
2 (6 ounce) packages raspberry Jell-O gelatin
6 cups sugar
1 (1 3/4 ounce) package pectin

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



6 Easy Steps to Zucchini Jam image

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

6 cups of grated zucchini (peeled)
1/2 cup water
6 cups sugar
1/3 cup lemon juice
1 (20 ounce) can crushed pineapple in juice
1 (6 ounce) box cherry Jell-O
1 (2 ounce) box surejell fruit pectin

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 PINEAPPLE JAM



Zucchini Pineapple Jam image

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

6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 package (6 ounces) strawberry gelatin

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.

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