This simple zucchini marmalade is a delicious way to preserve zucchini. Skip the other zucchini canning recipes and put up something the whole family will love!
Our absolutely favorite thing this year is Zucchini Jam. If anyone has ever gifted you with Christmas Jam or Strawberry Surprise Jam you might have already tried it and not even known. See, it's made with zucchini and crushed pineapple. Then you add whatever flavor of Jello you like to stand in for the fruit. It's spectacular and such a chameleon. It tastes like the real thing... or better! Here's how I make it. Most recipes I see on line use a ton more sugar (at least six cups) and much less lemon juice (as little as 2TBL) so I think the sweetness and tartness is a matter of taste. This jam is plenty sweet enough, IMHO. Also I've seen cook times vary all the way from three hours to ten minutes. This set of times has worked great for us. Please bear in mind that we live at 6050ft above sea level and I have no idea how that effects jam. I just know that this works. Awesomely! Pick Your Flavor Zucchini Jam Ingredients: 6 cups of grated Zucchini/Courgette (peel it if you don't like the skin to show. I love the skin bits, so pretty) 1/2 cup water 4 cups sugar 3/4 cup lemon juice 1 (20 ounce) can crushed pineapple in juice 1 (6 ounce) box raspberry Jell-O (you can use any flavor, strawberry is AMAZING!) 1 (2 ounce) box surejell fruit pectin or equivalent - I currently use 6 TBL of a powdered pectin. Directions: 1. Place nine clean glass half-pint jars ( or 5 pint jars... or whatever you have on hand) with hot/boiling water in them on a cookie sheet in the oven at 200 degrees. Put the matching lids and rings in a pan with hot water on the stove at a simmer. Do this first as the cooking times really fly by and you want them to get good and hot! (I usually put a dishtowel under the jars so they don't slide around. Forgot this time and it was tricky to get them in and out of the oven) 2. Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes. 3. Add the sugar, lemon juice, and pineapple (juice and all) and let boil for 6 minutes. 4. Mix in the Jello and boil 2 minutes. 5. Add Surejell and boil for 1 minute. Bonus Step: I don't like texture at all. *shudder* So I use my immersion blender at this point to mulch up all the pineapple and zucchini bits. If you like 'fruit pieces' in your jam then it's great as is. I could never handle that so I blend it. The zucchini skin gives the impression of seeds, and is very pretty, but doesn't have any discernible presence in your mouth. Be sure to take appropriate safety measures when blending molten jam. Burns hurt. Note: I added the jello and Sure-Jell, blended it and then boiled it. Sort of out of order but it seemed fine. Also I got some foam... this has never happened before so I skimmed it off. 6. Turn off heat and move pot to the counter where you'll be filling the jars (easier to clean than the stove). Take the jars out of the oven and carefully pour out the water. Ladle jam into the hot jars. I leave some headroom - not sure the proper amount but I live 1/2 - 3/4 inch. 7. Wipe rims with a damp cloth, put lids and rings on to finger tight and then turn jars upside down for 5 minutes. 8. Flip them back over and keep an eye on them. Once the lids all 'pop' they're ready to store, it can take up to 24 hours. I usually refrigerate mine for a bit after a few hours so they gel up faster but I'm a little weird. NOTE: this jam looks very runny, but after cools it sets up quite firm. I know how solid your jam is can be regional thing and/or a matter of personal preference. If you want it runnier I'd skip the Sure jell. My dog loses his mind for a taste of jam and homemade bread. Linked Up: Tatertots and Jello Coastal Charm: Nifty Thrifty Tuesdays Skip to My Lou: Made by You Monday My Sweet and Savory
It’s July. Which means, if you are a gardener, that you probably have more zucchini than you know what to do with. (And if you are not a gardener, that you have probably been gifted someone…
This fantastic Surprise Zucchini Jam will be a great way to use up those ever-growing zucchinis in your garden. It turns out fantastic...
Our absolutely favorite thing this year is Zucchini Jam . If anyone has ever gifted you with Christmas Jam or Strawberry Surprise Jam ...
This Low Carb Lemon Zucchini Jam will disappear when served with warm scones. A great way to use up your bumper crop of zucchini!
How to make a zucchini bread jam canning recipe.
This Low Carb Lemon Zucchini Jam will disappear when served with warm scones. A great way to use up your bumper crop of zucchini!
Strawberry Zucchini Jelly is wonderful concoction which utilizes that bumper crop of zucchini! This "mock" strawberry jam does contain fruit- but it also gives a delicious serving of veggies, shhhhhh.... don't tell anyone, they'll NEVER know!
Recipes for Canning Zucchini: Zucchini Carrot Ginger Marmalade When the zucchini threaten to overtake your kitchen make marmalade
This tasty recipe was in our local newspaper last week. It caught my eye and since it calls for Zucchini. I had to give it a try with my overabundance of Zuke…
Zucchini Jello Jam? Sounds pretty weird, doesn’t it? Well, it kind of is! This jam is a mixture of shredded zucchini and crushed pineapple, with some jello throw in. But the result? The …
June is the month for the production of zucchini in the garden and at the farmers market, if you do not grow your own, in centr...
This simple zucchini marmalade is a delicious way to preserve zucchini. Skip the other zucchini canning recipes and put up something the whole family will love!
This simple zucchini marmalade is a delicious way to preserve zucchini. Skip the other zucchini canning recipes and put up something the whole family will love!
~picture from recipe source~ 6 cups peeled, shredded, zucchini 6 cups sugar 1 ( 16 oz. ) can crushed pineapple, undrained 2 tabl...
Food writing from the heart; from my pen to your kitchen. A creative diary by self-taught pastry chef and food writer Tina Vesić. A collection of original recipes and food photography, with guidance and encouragement to find your own baking confidence.
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.
What to do with all that zucchini you have froze, canned, dehydrated, made breads, pies and all kinds of stuff well make some jam. Start by cutting and deseeding your zucchini. Then grate your zucchini. I grate a lot so I can do several batches at a time. Put 6 cups grated zucchini in a pan and add 1/4 cup lemon juice. Cook for about 10 minutes until the zucchini is clear. Add 5 1/2 cups sugar and 1 can of crushed pineapple.[ If you want a real firm jam you can add a package of sure-jell. It will set up with out but not as firm] At first it will look like it isn't enough liquid but it will be. Bring to a boil and boil for 5 minutes. . I do strawberry, peach, berry blue, grape, and orange, they are all good but my favorite is the peach and strawberry. Zucchini Jam 6 cups grated zucchini 1/4 cup lemon juice 1 package sure jell [ optional] 5 1/2 cups sugar 1 can crushed pineapple 2 3oz or 1 6oz box of any flavor jello Put grated zucchini in a pan and add lemon juice. Cook for about 10 minutes until the zucchini is clear. Add sugar and crushed pineapple.[ If you want a real firm jam you can add a package of sure-jell. It will set up with out but not as firm] At first it will look like it isn't enough liquid but it will be. Bring to a boil and boil for 5 minutes. Turn heat off and add Jell-o. Stir then bring back to boil for 1 minute pour into hot sterilized pint or half pint jars and put hot lids and rings on. Process in a boiling hot water bath for 10 minutes. .
This Low Carb Lemon Zucchini Jam will disappear when served with warm scones. A great way to use up your bumper crop of zucchini!
I have a few more zucchini recipes to post before I wrap up with zucchini and move on to some other veggie recipes. Hope you fin...
When the folks at Ball asked me if I'd like to participate in promoting International Can It Forward Day-July 22nd, I said absolutely! I've been casually water bath canning and preserving since my 20's and encourage everyone to give it at try, whether canning a great seasonal buy on produce or, um, poaching cherries from a neighbor's tree:@) But today I wanted to share a different idea to help use up that notorious garden overachiever... zucchini. This Zucchini Bread Jam is a nice topper for anything you'd add cream cheese to. It has warm spices, background flavors of apple and lemon and a bit of body from the zucchini. The recipe came from Ball's new book of canning, which truly is new. I'd call this a cookbook that is extremely diverse in it's ideas and recipes. Stay tuned, I'll have a pickle recipe to share soon that I'm pretty excited to try:@) What is Can It Forward Day? A fun opportunity to learn more about canning: You can ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22nd. You can also share your own #canitforward creations with the brand on Pinterest and Instagram. You can pledge to can-it-forward by signing up via the pledge page and share with friends. You can tune in on July 22nd to watch canning demonstrations via Facebook Live from 10:00AM – 3:30PM ET. Each hour, viewers will have the chance to win a giveaway prize! If you engage with any of the Facebook Live recipe videos, a donation will be made to charity. And here's that zucchini recipe we all need right about now... May I suggest canning some jars for Christmas gifts-it's coming folks, it's coming... Zucchini Bread Jam-from The All New Ball Book of Canning and Preserving 4 C zucchini, shredded-ok to mix in yellow summer squash 1 C apple juice 6 Tblsp Ball classic powdered pectin 1/4 C golden raisins-I used regular raisins 1 Tblsp bottled lemon juice 1 tsp ground cinnamon 1/2 tsp ground nutmeg 3 C sugar Add everything except sugar to 6 quart stainless steel or enameled cast iron pot. Bring to a rolling boil. Add sugar, stir to dissolve, bring to rolling boil. Boil for one minute, remove from heat. Ladle into sterilized jars, leave 1/4" head space. Remove air bubbles, wipe rims, add lids and rings. Process in hot water bath for 15 minutes. Let's use up that zucchini and have a happy day:@) I'm Joining: Craftastic Monday
Canning zucchini isn't as straightforward as you might think. Unlike most vegetables, plain zucchini isn't approved for home canning (pressure canning or otherwise), and there are no tested recipes for canning plain zucchini. That said,
You might not have thought to make a jelly with zucchini, but once you add fruit-flavored gelatin mix, pineapple, and lemon juice, you have a terrific jelly for canning and sharing.
