Ingredients for Zucchini Pineapple Ginger Jam
- 2 lbs zucchini (peeled or unpeeled, optional yellow food coloring)
- Crushed Pineapple
- 1 cup crystallized ginger
- 4 cups sugar (adjust to your sweetness preference)
- Fruit Jell
- Pineapple Jell O
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How to Make Zucchini Pineapple Ginger Jam
- Wash and prepare zucchini (about 2 lbs). If desired, peel the zucchini. If using, add a few drops of yellow food coloring.
- Roughly chop 1 pineapple (about 2 cups chopped).
- Combine 2 lbs zucchini, 2 cups chopped pineapple, and 1 cup crystallized ginger in a food processor and puree until smooth.
- Transfer the puree to a heavy-bottomed pot. Add 4 cups sugar and bring to a rolling boil, stirring constantly for 20 minutes.
- Add 1 box (3oz) powdered fruit pectin (such as Certo) and continue to boil for 1 minute, stirring consistently. Stir in 1 package (3 oz) lime jello.
- Remove from heat and skim off any foam.
- Carefully ladle the hot jam into sterilized 8 half-pint jars, leaving 1/4-inch headspace.
- Process jars in a boiling water bath for 10 minutes. Remove, let cool, and check for seals. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1268g
Fat
0g
Carbs
108g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Jams And Preserves Canning Condiments Etc Fruit Refrigerator Food Processor Blender Stove Top Dietary Gluten Free Free Of Something Tropical Fruit Pineapple Taste Mood Sweet Equipment Small Appliance Number Of Servings Technique Water Bath
