Zucchini Jam

Zucchini jam??  Yes.  It is a thing, and a surprisingly good thing!  It would be perfect for summer when the squash is most prolific, but as our Z recipe comes in December, here we are.  The texture of this unique jam is similar to soft marmalade and the flavor is very appealing.  I made two half batches, one with strawberry and one with orange jello, and really liked the strawberry in particular.  Incidentally, strawberry is what is pictured here, I used a jello with natural colors that was a bit dated.  I think that was why the jam did not turn red, natural dyes don't have the practically infinite shelf life that artificial ones do, but they are also not bad for you like the artificial dyes are, especially for neuro-spicy kids.  Regardless, it tastes like strawberry and I would happily make it again!  Most of the zucchini jam recipes I found did not call for pectin, just jello stirred in at the end to set.  One or two used both pectin and jello and since I was ambivalent about the capacity of gelatin to withstand canning, I decided to fortify with some pectin.

So is this jam healthful because it is made with a vegetable?  Wellllllll not really, jam is mostly sugar. But I still feel just the slightest bit virtuous when having it on my toast!

Zucchini Jam
makes ~7 half pints

6 cups shredded fresh zucchini, loosely packed (peeled and seeded)
5 cups granulated sugar
1½ cup canned crushed pineapple, with juice (1 cup if not adding pectin)
3 tbsp bottled lemon juice
1 tbsp bottled lime juice
2 tbsp bulk pectin (optional)
1 (85g) pkg strawberry or orange or peach jello powder
1 (85g) pkg lemon jello powder (or desired flavor - a 170g pkg of one flavor may be used in place of the two packages)

Directions:

If using pectin for extra set insurance, combine with the jello powder and set aside.

Place zucchini and sugar in stockpot and stir well. Let sit for 10 minutes to allow the sugar to dissolve into the grated zucchini.  Bring mixture to low boil, uncovered, over medium heat.  Cook for 5-10 minutes, stirring frequently, until the zucchini is soft and somewhat translucent.  Reduce heat slightly if jam is boiling too vigorously.  (If the mixture boils too hard, the jam may be too firm with added pectin since the moisture will reduce.)

Stir in pineapple and the lemon and lime juices. Return mixture to a boil. Boil, uncovered 5-6 minutes, stirring frequently.  Skim off any foam that floats on top.

Add the jello powders, stirring until incorporated and the jello is dissolved, about 1 minute, 2 if using added pectin.  Remove from heat and skim off and discard any remaining foam.

Pour into sterilized jars.  Wipe the rims of the jars to ensure a good seal.  Add sealing lid and ring.

Process in a water bath canner or equivalent for 10 minutes for half pints.  Remove from water and let rest for 24 hours.  (Mine sealed within one minute.)

After 24 hours confirm each lid has sealed by pressing the center of each lid.  If it depresses with a click, there is no seal and the jam should be stored in the refrigerator.

Store sealed jars in a cool dry place for up to 2 years.  Refrigerate after opening.

Be sure to check out some more Z recipes:

• Jolene’s Recipe Journal: Easy Ziti Bake
• Culinary Cam: Zabaglione alle Mandorle
• Karen’s Kitchen Stories: Zuppa Toscana
• Blogghetti: Baked Ziti with Ground Beef
• Food Lust People Love: Zucchini with Bacon Pangrattato
• Sneha’s Recipe:  Zucchini Balls & Chicken Bake - Keto
• A Day in the Life on the Farm:  Kolokithipites
• A Messy Kitchen: Zucchini Jam
• Magical Ingredinets: Zhoug Zalouk Paratha Pockets
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Zesty Italian Balsamic Baked Oyster Crackers
• Mayuri’s Jikoni: Za’atar Swirls