Zucchini Jam Recipes Without Pineapple Food

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.

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.

PINEAPPLE ZUCCHINI RELISH

Steps:

• 1. Combine all ingredients in a large heavy bottomed saucepan and boil until sugar dissolves and mixture is hot throughout. Ladle into hot pint jars, seal and process in hot water bath for 20 minutes.

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.

MOCK STRAWBERRY JAM

Steps:

• Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
• Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.

ZUCCHINI JAM

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.

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.

ZUCCHINI PEACH JELLY

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.

ZUCCHINI, PINEAPPLE, GINGER JAM

Steps:

• Place zucchini, pineapples, and crystallized ginger in a food processor and puree.
• Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
• Stirring all the while.
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
• Fill 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.
• Process in a water bath for 10 minutes.

ZUCCHINI, PINEAPPLE, GINGER JAM KICKED UP WITH HABANERO'S

Steps:

• Place zucchini, pineapples, habanero`s and crystallized ginger in a food processor and puree.
• Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
• Stirring all the while.
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
• Add some red food coloring and more yellow to produce a color to your liking.
• Ladle hot jam into hot jars leaving 1/4 inch head space. (Filling 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.) Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label, Decorate, And Gift!

FROZEN ZUCCHINI PINEAPPLE JELLO JAM

Steps:

• 1. IN A LARGE POT BRING THE PINEAPPLE JUICE, ZUCCHINI AND SUGAR TO A BOIL AND BOIL 30 MINUTES. ADD THE PINEAPPLE, LEMON JUICE AND DRY JELLO AND STIR WELL.
• 2. BRING TO A BOIL AGAIN, THEN ALLOW TO SET AT ROOM TEMPERATURE FOR 24 HOURS.
• 3. PUT JAM INTO FREEZER CONTAINERS AND FREEZE. TAKE OUT OF FREEZER AND THAW IN REFRIGERATOR WHEN READY TO USE. DELICIOUS!