Best 4 Zucchini Pineapple Ginger Jam Kicked Up With Habaneros Recipes
Indulge in a taste of the tropics with our delectable Zucchini Pineapple Ginger Jam, a unique and flavorful preserve that combines the refreshing sweetness of pineapple, the subtle crunch of zucchini, and the warmth of ginger. This culinary masterpiece is further elevated with a hint of habanero peppers, adding a touch of heat that awakens your senses. Whether you're a seasoned jam connoisseur or simply seeking a new culinary adventure, this recipe promises an unforgettable taste experience.
In addition to our signature Zucchini Pineapple Ginger Jam, this article presents a delightful collection of other tantalizing recipes that showcase the versatility of these key ingredients. Discover the zesty Pineapple Ginger Habanero Salsa, a vibrant accompaniment to your favorite savory dishes. Delight in the refreshing Pineapple Ginger Infused Water, a thirst-quenching beverage that revitalizes your body and mind. And for those with a sweet tooth, the Pineapple Ginger Habanero Jelly offers a delectable treat that adds a touch of tropical flair to your breakfast toast or afternoon tea. Embark on a culinary journey with our diverse selection of recipes and create unforgettable taste memories.
ZUCCHINI, PINEAPPLE, GINGER JAM KICKED UP WITH HABANERO'S
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
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!
ZUCCHINI, PINEAPPLE, GINGER JAM
With all my zucchinis in the garden after make my habanaro jam I did some research and came up with this one.Try this on a grilled tuna steak, grilled chicken, toss some into a salad dressing or spread on some cream cheese.... You can peel and add yellow food coloring for eye appeal. I myself like the nutrition of the skin.
Provided by Rita1652
Categories Pineapple
Time 50m
Yield 4 pint jars
Number Of Ingredients 6
Steps:
- Place zucchini, pineapples, 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.
- Fill 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.
- Process in a water bath for 10 minutes.
Nutrition Facts : Calories 1279.5, Fat 0.5, SaturatedFat 0.1, Sodium 257.2, Carbohydrate 325.1, Fiber 3.6, Sugar 317.2, Protein 7.2
ZUCCHINI GINGER JAM
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
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.
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.
Tips:
- Choose ripe, fresh zucchini for the best flavor and texture in your jam.
- Use a sharp knife or mandoline to thinly slice the zucchini for even cooking.
- If you don't have fresh ginger on hand, you can substitute 1 teaspoon of ground ginger.
- Be careful when handling habaneros, as they can be very spicy. Wear gloves if you have sensitive skin.
- Start with 1 habanero and taste the jam before adding more. You can always add more heat, but it's difficult to take it away.
- Process the jam in a hot water bath for at least 10 minutes to ensure that it is safe to store.
Conclusion:
Zucchini pineapple ginger jam is a delicious and unique way to enjoy zucchini. It's perfect for spreading on toast, biscuits, or crackers. The addition of habaneros gives the jam a nice kick of heat, but you can adjust the amount of heat to your liking. This jam is also a great way to use up extra zucchini from your garden.
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