Best 2 Zucchini Pineapple Jam Recipes

Zucchini pineapple jam is a unique and delicious way to enjoy the flavors of summer. Made with fresh zucchini, pineapple, and a touch of lemon, this jam is perfect for spreading on toast, scones, or muffins. It is also a great addition to yogurt or oatmeal. This article provides three different recipes for zucchini pineapple jam, so you can find the one that best suits your taste. The first recipe is for a classic zucchini pineapple jam, made with sugar and lemon juice. The second recipe is for a low-sugar zucchini pineapple jam, made with honey and lemon juice. The third recipe is for a spicy zucchini pineapple jam, made with chili peppers and ginger. All three recipes are easy to follow and make a delicious and versatile jam that can be enjoyed all year long.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI PINEAPPLE JAM

Zucchini Pineapple Jam image

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

Ingredients

6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 package (6 ounces) strawberry gelatin

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, PINEAPPLE, GINGER JAM KICKED UP WITH HABANERO'S

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's image

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

Ingredients

2 lbs seeded and cubed zucchini
1 (20 ounce) can crushed pineapple
6 -8 habaneros
1 -3 ounce crystallized ginger (use more if you like more kick less if you don`t!I myself like a lot!)
5 cups sugar
3 ounces of ball fruit jell (liquid pectin) or 3 ounces Certo (liquid pectin)
1 (6 ounce) box pineapple Jell-O
food coloring (Red and yellow)

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!

Tips:

Choose the right zucchini: Select small to medium-sized zucchini that are firm and free of blemishes. Avoid large zucchini, as they tend to be watery and can make the jam too runny.
Grate the zucchini finely: This will help the zucchini to cook evenly and prevent it from becoming stringy in the jam.
Use fresh pineapple: Fresh pineapple will give the jam the best flavor. If you are using canned pineapple, be sure to drain it well and rinse it before using.
Cook the jam over medium heat: This will help to prevent the jam from scorching and sticking to the bottom of the pot.
Stir the jam frequently: This will help to prevent the jam from burning and sticking to the bottom of the pot.
Test the jam for doneness: The jam is done when it has reached a thick, spreadable consistency and a candy thermometer reads 220 degrees Fahrenheit.

Conclusion:

Zucchini pineapple jam is a delicious and unique way to enjoy the flavors of summer. It is easy to make and can be used in a variety of ways, such as on toast, pancakes, or waffles. It can also be used as a filling for pies and tarts. With its sweet and tangy flavor, zucchini pineapple jam is sure to be a hit with everyone who tries it.