Ingredients for Zucchini Ginger Jam
- Yellow Zucchini
- 1 cup water
- Fresh Gingerroot
- Canned Crushed Pineapple
- Granulated Sugar
- Lemon Jell O Gelatin
- Orange Gelatin
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How to Make Zucchini Ginger Jam
- Wash and trim 2 pounds of young zucchini (about 2 medium, 10 inches long). Larger zucchini can be used; just be sure to remove more of the core.
- Cut zucchini into quarters lengthwise.
- Remove any soft or seeded areas from the zucchini core and discard.
- Coarsely shred the zucchini using a box grater or food processor.
- Add the shredded zucchini to a large, heavy-bottomed pot.
- Add 1 cup of water and 2 tablespoons of grated fresh ginger to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Add 2 cups crushed pineapple (including juice), 4 cups granulated sugar, and stir well.
- Increase heat and bring the mixture to a rolling boil for 5 minutes, stirring constantly to prevent sticking.
- Remove from heat and stir in 1 tablespoon lemon zest and 1 teaspoon orange zest.
- Stir well to fully incorporate the citrus zest.
- Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch headspace.
- Wipe jar rims clean, and seal with lids and rings.
- Process in a boiling water bath for 10 minutes (for pints) or 15 minutes (for quarts) for shelf-stable storage, or store in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1203g
Fat
0g
Carbs
102g
