Zucchini jam is not made with pectin. In this recipe the zucchini provides the necessary substance for the jam while the addition of a can of pineapple and a box of peach Jello provide flavor.
The jam is a great novelty and would make a great Christmas gift as well.
Gather together the equipment listed on the Making Homemade Jam page and wash all jars. The method shown here is using store bought pectin and regular sugar. I have found that cane juice crystals tends to leave the jam watery. So when I want to make jam using a different type of sweetener I use the Pomona Pectin.
Measure out your sugar and lemon juice and have your can of pineapple and box of Jello ready.
Here is the recipe and detailed
6 cups peeled, shredded, zucchini
6 cups sugar
1 ( 16 oz. ) can crushed pineapple, undrained
2 tablespoons lemon juice
1 (6 oz) box peach gelatin
Peel zucchini and remove seeds and shred. In a large stock pot , add the shredded zucchini.
Cook on low heat; til zucchini comes to a boil; stirring often.
It should take 20 minutes for the zucchini to come to a boil.
Continue boiling over low heat; for 10 minutes; keep stirring.
Add the lemon juice, sugar, and pineapple. Cook over medium heat; stirring constantly for 10 minutes more.
Remove pan from heat. Add the box of gelatin; stir for 1 minute.
Ladle jam into sterilized jars, and put in a boiling water bath to seal.
Boil half pint jars for 5 minutes
and pint jars for 10 minutes.
Yield: Makes 11 ( 1/2 pint ) jars of jams.
The Homestead Kitchen