Best 4 6 Easy Steps To Zucchini Jam Recipes
Zucchini jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or as a filling for pastries. It's also a great way to use up extra zucchini from your garden. This article provides six easy steps to making zucchini jam, as well as four variations on the basic recipe.
The basic recipe for zucchini jam requires just six ingredients: zucchini, sugar, lemon juice, pectin, butter, and vanilla extract. The zucchini is grated and then cooked with the sugar and lemon juice until it thickens. The pectin is then added to help the jam set. Finally, the butter and vanilla extract are stirred in for flavor.
The four variations on the basic recipe include:
* **Spicy Zucchini Jam:** This recipe adds a touch of heat with the addition of cayenne pepper.
* **Zucchini-Raspberry Jam:** This recipe combines zucchini with fresh raspberries for a delicious and flavorful jam.
* **Zucchini-Lemon Jam:** This recipe uses lemon zest and juice to brighten up the flavor of the jam.
* **Zucchini-Mint Jam:** This recipe adds a refreshing mint flavor to the jam.
All of these variations are easy to make and can be enjoyed on a variety of foods. So next time you have some extra zucchini, be sure to try making a batch of zucchini jam. You won't be disappointed!
ZUCCHINI PINEAPPLE JAM
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
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 JELLY
This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
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.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
GRANDPA MITCHELL'S ZUCCHINI JELLY
Make and share this Grandpa Mitchell's Zucchini Jelly recipe from Food.com.
Provided by CookingMonster
Categories < 30 Mins
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cook zuchini in own juice, 6 minutes.
- Add sugar, certo, lemon juice.
- Boil 6 minutes more.
- Remove from heat.
- Add Jello.
- Stir for 5 minutes.
- Put into jars.
Nutrition Facts : Calories 4135.4, Fat 2.7, SaturatedFat 0.4, Sodium 617.7, Carbohydrate 1026.4, Fiber 11.8, Sugar 945.7, Protein 48
VERA'S APRICOT-ZUCCHINI JAM
Vera got this recipe from another family member. I really love this jam and it is freezer jam. I don't know how many servings this makes, so the servings are a guess.
Provided by AshK5246
Categories Breakfast
Time 55m
Yield 4 pints, 30 serving(s)
Number Of Ingredients 6
Steps:
- Bring water and zucchini to a low boil and cook for 6 minutes.
- Add sugar, lemon juice, and pineapple.
- cook another 6 minutes.
- Add Jell-o powder and cook another 6 minutes.
- Pour into containers and freeze.
Nutrition Facts : Calories 170.6, Fat 0.1, Sodium 2.8, Carbohydrate 43.8, Fiber 0.4, Sugar 43.3, Protein 0.4
Tips:
- Choose firm, ripe zucchini for the best flavor and texture.
- To remove the skin from the zucchini, use a vegetable peeler.
- If you don't have a food processor, you can grate the zucchini by hand.
- Make sure to measure the sugar and pectin accurately, as too much or too little can affect the consistency of the jam.
- Cook the jam over medium heat, stirring constantly, to prevent scorching.
- Use a candy thermometer to check the temperature of the jam. It should reach 220°F (104°C) before removing it from the heat.
- Process the jam in a hot water bath for 10 minutes to seal the jars and prevent spoilage.
Conclusion:
Zucchini jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or even ice cream. It's also a great way to use up extra zucchini from your garden. With just a few simple ingredients and a bit of time, you can easily make your own zucchini jam at home. So next time you have a glut of zucchini, give this recipe a try - you won't be disappointed!
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