Zucchini Pineapple Ginger Jam Food

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

Ingredients

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.

ZUCCHINI GINGER JAM

Zucchini Ginger Jam image

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

Ingredients

6 cups shredded yellow zucchini
2/3 cup water
5 teaspoons finely grated fresh gingerroot
20 fluid ounces canned crushed pineapple (include liquid)
5 cups granulated sugar
1 (3 ounce) package lemon Jell-O gelatin
1 (3 ounce) package orange gelatin

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.

SPARERIBS SWEET AND TENDER (CROCK POT)

Spareribs Sweet and Tender (Crock Pot) image

I made this with my Zucchini, Pineapple, Ginger Jam #95600. BUT you can use store bought pineapple jam. These are so tender and tasty. My son couldn't wait for them to brown under the broiler so he ate them right out of the crock pot!

Provided by Rita1652

Categories Pork

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs pork spareribs, cut into 2 to 3 ribs sections
salt and pepper, for seasoning
1 teaspoon garlic powder
1 teaspoon ground ginger
10 ounces pineapple jam
1 small onion, chopped
1 small red pepper, chopped
1 tablespoon light soy sauce
1 tablespoon fresh grated ginger
3 chipotle chiles in adobo, diced
1 cup apple juice
1 tablespoon cornstarch

Steps:

Rub ribs with salt, pepper dried garlic and ginger.
In a crock pot on low heat add rest of ingredients (except cornstarch) stir to blend.
Add seasoned ribs coat and place top on pot and cook for 6-8 hours on low heat.
Till the meat almost falls off the bones.
Remove ribs and place on a cookie sheet pan line with foil.
Brown ribs just a couple minutes each side under broiler.
Meanwhile mix cornstarch with a small amount of the sauce from the crock pot.
Skim fat if necessary.
Put into a microwave safe dish with rest of sauce with cornstarch mixture and heat in micro to thicken.
Pour over browned ribs or serve on the side.
Garnish with fresh cilantro, sesame seeds, and or parsley.

Nutrition Facts : Calories 1230.2, Fat 80.6, SaturatedFat 30.4, Cholesterol 265.4, Sodium 536.3, Carbohydrate 62.8, Fiber 1.8, Sugar 43, Protein 59.5

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

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's image

I came up with this sweet and spicy jam after picking goodies from my garden and looking at Recipe #95600 which I posted 4 years ago. Had home growing Habaneros so added and what more do I need to say? This would be great served over a grilled chicken or fish.

Provided by Rita1652

Categories Pineapple

Time 50m

Yield 40 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs seeded and cubed zucchini
1 (20 ounce) can crushed pineapple
6 -8 habaneros
1 -3 ounce crystallized ginger (use more if you like more kick less if you don`t!I myself like a lot!)
5 cups sugar
3 ounces of ball fruit jell (liquid pectin) or 3 ounces Certo (liquid pectin)
1 (6 ounce) box pineapple Jell-O
food coloring (Red and yellow)

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!