Are you tired of the trial and error of making jam, just to have it not set up? Well, you’re in luck with this no-fail recipe. Since it’s July, that means it’s zucchini season, and I’m sure you have more than you can handle, if you’re a gardener. Instead of giving boring ole zucchini to all your family, friends and neighbors, turn your zucchini into amazing jam. Then when it’s time for the holidays, you have these beautiful jars of jam that you can give them. That’s of course, if you have any left to give. Yes, it’s that good!
Not only does this jam taste amazing, but you’re also using up the zucchini that you grew yourself, even the overgrown ones. Sounds like a win/win situation if you ask me.
If you’re not a gardener, but you still want to try your hand at turning zucchini into amazing jam, just head on over to your local farmer’s market. They will greatly appreciate your business and you will know it is freshly picked. If you’re interested in starting your own garden, check out this post.
Jam ingredients
There are only 5 simple ingredients needed to turn your zucchini into amazing jam, and some of you may already have them in your pantry. All that’s needed is zucchini, sugar, lemon juice, crushed pineapple and jell-o. Yep, that’s right, JELL-O. Sounds crazy, I know, but it works.
With this recipe, you can make any flavor of jam you choose, plus, since your using jell-o, it’s a no-fail one. So whether you like strawberry, raspberry, mixed berry, pineapple, peach etc., the options are endless. You can even mix flavors to make any combination you want.
The first flavor I made was raspberry, and it was delicious! You will see in the picture below, that I made a double batch, and I only have one jar left. I had a ton of zucchini to use up, haha.
So let’s get started, shall we.
Gather Equipment
This recipe is safe to process with a water bath canner, because of the added lemon juice and acidity from the pineapple. So, the equipment needed, is as follows:
- Water Bath canner with jar rack
- 11 half pint jars (jelly jars) or 7 pint jars
- 11 lids and screw bands
- Funnel and ladle
- jar lifter
- headspace spatula
- food grater
- heavy bottom stainless steel stock pot
Now that you have all the required equipment, you’re ready to turn your zucchini into amazing jam.
Amazing Zucchini Jam
Ingredients
- 6 cups grated and seeded zucchini
- 5 cups granulated sugar
- 2 TBsp bottled lemon juice
- 20 ounce can of crushed pineapple
- 6 ounce box of any flavor Jell-o, or 2-3 ounce boxes
Directions
- Wash jars, lids and bands. Rinse well. Place jars on a cookie sheet, into a 190 degrees oven. Place lids in a small pot, cover with water and put over a low heat, but be sure not to boil.
- Prepare canner by filling it half full with water and put over a low heat.
- Cut the zucchini in half lengthwise and remove the seeds. Next, grate your zucchini into a large bowl. You will need to measure out 6 cups of firmly packed, grated zucchini.
- In a stock pot, add your zucchini and cook on medium-low heat. Stir frequently until it comes to a boil and boil for 10 minutes, still stirring.
- Next, add lemon juice, sugar and crushed pineapple and cook over medium heat, stirring constantly for 10 minutes.
- Remove the pan from heat and add Jell-o. Stir constantly for 1 minute.
- Ladle jam into preheated jars. Use the headspace spatula to remove air bubbles. Wipe the rim, place lid and screw band to fingertip tight. Place in canner, assuring jars are completely covered with water. Cover and bring to a boil, boil for 5 minutes.
- Remove the lid and raise the jar rack up to rest on the sides of canner. Wait 5 minutes then move to a towel covered counter with the jar lifter.
Quick Tips
If you choose, you can peel the zucchini first, it’s not necessary, but some picky eaters may not approve if they see little green specks in their jam.
If you do not have a spatula, you may also use a butter knife to remove the air bubbles in your jars after they are filled.
Preheating your jars, ensures they will not crack or break when you fill them with hot jam.
I usually prepare an extra jar just in case there’s a little jam left in the pot. It’s usually not enough to fill the jar though. Just place it in the refrigerator and use the next time you have toast.
You may also use a food processor, if you don’t want to take the time to grate the zucchini.
Let me know what you think below. Oh, and don’t forget to save this post to refer back to. Happy Canning!