The Pioneer Woman Tasty Kitchen
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Zucchini Jam

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

16

Description

This is an unusual but delicious way to use up some of that excess zucchini. Don’t tell the kids there is zucchini in this. They will never know it.

Ingredients

  • 6 cups Zucchini, Grated
  • ¼ cups Water
  • 1 dash Salt
  • 1 package Dry Pectin
  • 3-½ cups Sugar
  • 13 ounces, fluid Crushed Pineapple
  • 6 ounces, fluid Package Apricot Jell-o Powder

Preparation

Heat zucchini, salt and water slowly in large kettle and cook until soft. Add pectin and bring to a hard boil. Add sugar and pineapple; bring back to boiling and boil for 5 minutes. Remove from heat; add Jello and stir until well mixed. Ladle into sterilized jars and seal. Makes about 8 cups.

NOTES : If you are using the giant zukes, remove the seeds and soft, spongy middles before grating them.

2 Comments

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Avatar of thedawnster

thedawnster on 8.27.2010

Do you peel the zucchini before you grate it?

Avatar of beckyann

beckyann on 12.12.2009

Wow! Sounds really interesting, I’m filing this away in my recipe box for next summer!!

2 Reviews

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Avatar of Nicci

Nicci on 7.28.2012

This is a great way to use all of my excess zukes! I used a 3 oz box each of cherry jello and raspberry jello and I cut the sugar back to only 2 cups. My daughter loves it!

Avatar of beckyhomecky

beckyhomecky on 7.19.2010

This is an awesome jam. I peeled the zucchini so there wouldn’t be any green floating around to tip anyone off. I told my family that it was “pineapple apricot jam”. I asked my husband what he thought. He said “It tastes like pineapple apricot jam. It’s not like there’s a mystery of what’s in it.” That made me laugh. I brought in 15 zucchini just yesterday. The very 1st batch of jam, I did not have the apricot jello, so I mixed pineapple and watermelon jello. It was still very good. Thank you so much for this recipe.

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