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Zucchini Jam Recipes

Jams

 
Zucchini Jam 1
Ingredients:

3 c. squash, peeled, seeded and cut up
1/2 c. lemon juice
Cooking Instructions:
In saucepan cook squash and lemon juice until tender. Put in blender and blend until smooth. Dump back in saucepan and add 3 cups of sugar and 1 (6 oz.) package Jello, any flavor. Boil 7 minutes; put in container and refrigerate. Must be kept in refrigerator.
Zucchini Jam 2
Ingredients:

6 c. peeled grated zucchini
1 (20 oz.) can crushed pineapple
4 c. sugar
1/3 c. tsp. salt
1 (6 oz.) pkg. Jello
4 tbsp. Sure-Jell (1 box if firmer jam desired)
1 tsp. citric acid
Cooking Instructions:
Boil zucchini about 15 minutes until clear. (Add 1/2 cup water if necessary). Add sugar, pineapple, Sure-Jell, and citric acid. Boil 10 minutes. Remove from heat. Add Jello (any flavor). Stir well. Put in sterile hot jars. Seal. Refrigerate. May be frozen. For smooth instead of chunky jam, puree zucchini and pineapple.
Zucchini Jam 3
Ingredients:

8 cups zucchini, peeled, seeded and pureed
1 cup lemon juice
2 (6 ounce) packages raspberry Jell-O gelatin
6 cups sugar
1 (1 3/4 ounce) package pectin
Cooking Instructions:
Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat. Allow to boil for 15 minutes. Add, sugar, Jello and pectin and stir until dissolved. Continue boiling for 10 minutes, stirring occasionally. Pour into sterilized jars and seal.
Zucchini Jam 4
Ingredients:

3 c. grated zucchini (peel zucchini first)
1/2 c. lemon juice
3 c. sugar
1 box Jello, any flavor (raspberry is good)
1 box fruit pectin
Cooking Instructions:
Cook zucchini with lemon juice for 15 minutes, stirring often. Add sugar, 1 box Jello and 1 box fruit pectin. Continue cooking, stirring often, until jam reaches a hard rolling boil. Continue to cook for 10 minutes longer. Put into jars, no paraffin is needed and don't refrigerate after jar is opened as it will thicken more.
Zucchini Jam 5
Ingredients:

6 c. zucchini, raw
5 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple
1 (6 oz.) pkg. dry Jello, strawberry is good
Cooking Instructions:
Prepare (peel, take out seeds, and grate) zucchini. Boil ground zucchini until clear, about 15 minutes. (It doesn't get real clear.) Add sugar, lemon juice, and pineapple, including some of the juice from the can. Boil hard 6 minutes. Remove from heat. Add Jello, stir until dissolved. Put in jars and seal. (Can in hot water bath for 5 minutes.) The jam will appear runny for awhile after the jars are sealed.
Maraschino-Zucchini Jam
Ingredients:

1/2 c. maraschino cherries
6 c. peeled, ground zucchini, well drained
1/2 c. lemon juice
1 c. crushed pineapple with juice
6 c. sugar
1/4 c. pkg. Sure-Jell
1 (3 oz.) pkg. orange Jello
Cooking Instructions:
Combine all ingredients except sure-jell and jello. Boil until mixture is clear, about 6 minutes. Remove from heat and add Sure-Jell and continue to stir and add Jello, stir and add Jello, stirring until it's dissolved. Spoon into sterilized jars and seal. Process in a water bath for 5 minutes.
Zucchini Apricot Jam 1
Ingredients:

6 cups zucchini, peeled and grated
6 cups sugar
3/4 cup crushed pineapple in juice
1/2 cup lemon juice
2 (2 oz) pkg peach or apricot Jello
Cooking Instructions:
Cook zucchini and sugar for 15 minutes. Add pineapple and juice. Continue cooking for 6 minutes. Remove from heat and add Jello. Stir well and seal into jars.
Zucchini Apricot Jam 2
Ingredients:

6 c Zucchini-peeled and grated
1/4 c Water
1 pk Sure-Jell
5 c Sugar
13 oz Crushed pineapple
6 oz Apricot Jello
Cooking Instructions:
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal.
Zucchini Apricot Jam 3
Ingredients:

3 c. grated zucchini, peeled and seeded
1 (8 oz.) can crushed pineapple
1/2 c. lemon juice
1 sm. pkg. apricot Jello (can use orange)
3 c. sugar
Cooking Instructions:
Boil zucchini in own juice for 6 minutes. Drain juice and add pineapple, lemon juice and sugar. Boil 10 minutes, stirring to prevent sticking to pan. Remove from heat and add Jello. Stir 2 to 3 minutes. Pour into jars and seal.
Apricot Zucchini Jam 1
Ingredients:

6 c. peeled and grated zucchini
5 c. sugar
6 oz. can crushed pineapple
1/2 c. lemon juice
Cooking Instructions:
Boil above ingredients for 6 minutes, stirring constantly. Add family size package apricot Jello. Mix well and pour into jars. Orange pineapple Jello can also be used.
Apricot Zucchini Jam 2
Ingredients:

6 c. peeled, grated or ground zucchini (press)
1 c. zucchini liquid
6 c. granulated sugar
2 tbsp. lemon juice
1 (20 oz.) can crushed pineapple, drained
2 boxes apricot Jello
Cooking Instructions:
Boil zucchini and liquid together in large saucepan, 6 minutes. Add sugar, lemon juice and pineapple. Boil 6 minutes more. Add apricot Jello. Boil 6 minutes more. Can while hot, seal with self-sealing lids. Refrigerate after opening.
Apricot Zucchini Jam 3
Ingredients:

6 c. peeled and grated zucchini
6 c. white sugar
3/4 c. (10 oz. can) undrained, crushed pineapple
1/2 c. lemon juice (bottled Realemon)
6 oz. box of apricot Jello
Cooking Instructions:
Put sugar and zucchini in heavy saucepan. Cook over low heat until sugar is dissolved. Then bring to boil and cook 15 minutes. Then add pineapple and lemon juice; boil for 6 minutes. Then remove from heat. Mix in Jello; stir really well. Put in small jars and seal.
Apricot-Zucchini Jam
Ingredients:

6 c. peeled, ground zucchini
1 c. crushed pineapple, drained

1/2 c. lemon juice
1 pkg. pectin
3 c. sugar
1 (3 oz.) pkg. apricot Jello
Cooking Instructions:
Combine all ingredients except Jello. Bring to full boil and cook for 10 minutes. Stir and remove from heat. Add apricot Jello. Stir thoroughly. Pour in sterile jars and seal.
Apricot-Pineapple Sham Jam
Ingredients:

6 c. shredded, peeled zucchini, seeds removed
1 c. water
4 c. sugar
1 (20 oz.) can crushed pineapple, drained
1 (6 oz.) pkg. apricot Jello
Cooking Instructions:
Cook zucchini in water for 6 minutes. Add sugar, stirring to dissolve. Add pineapple and Jello. Cook until Jello and sugar have dissolved completely. Pour into sterilized jars, seal with paraffin or use canning jars and water bath 5 minutes.
Zucchini Apricot, Pineapple Jam
Ingredients:

6 c. ground zucchini, (cored and peeled)
6 c. sugar
1 (10 oz.) can crushed pineapple
1 pkg. Sure Jello
1 (6 oz.) pkg. apricot Jello
Cooking Instructions:
Boil zucchini and sugar 10 minutes. Add pineapple and sure jell, boil 10 minutes. Add Jello and boil 10 minutes. Pour in jars and seal.
Zucchini-Pineapple Jam
Ingredients:

5 qts. zucchini, shredded, crushed or chunked
46 oz. can unsweetened pineapple juice
1/2 c. real lemon juice
3 1/2 c. sugar
Cooking Instructions:
Boil together 20 minutes. Seal in sterilized jars and water bath 10 minutes.
Zucchini, Pineapple and Ginger Jam
Ingredients:

2 lbs seeded and cubed zucchini
1 (20 ounce) can crushed pineapple
1-3 ounce crystallized ginger
5 cups sugar
6 ounces of ball fruit jell or Certo (liquid pectin)
1 (6 ounce) box pineapple Jell-O
Cooking Instructions:
Place zucchini, pineapples, 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. Fill 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. Process in a water bath for 10 minutes.
Zucchini Raspberry Jam
Ingredients:

6 c. ground zucchini
5 c. sugar
12 to 16 oz. raspberries
2 tbsp. lemon juice
6 oz. raspberry Jello
Cooking Instructions:
Cook zucchini, sugar and berries for 10 to 15 minutes. Add lemon juice. Remove from heat and add Jello. Stir and pour in jars. May be stored in refrigerator or frozen.
Zucchini Freezer Jam 1
Ingredients:

6 c. peeled shredded zucchini
6 c. sugar
1 (20 oz.) can crushed pineapple (drained)
1 (6 oz.) pkg. apricot Jello
Cooking Instructions:
Boil all except Jello for 15 minutes. Add Jello, stir and bring to a boil. Put into sterilized jars, cool and freeze.
Zucchini Freezer Jam 2
Ingredients:

6 c. shredded zucchini
5 c. sugar
1/2 c. bottled lemon juice
2 can crushed pineapple
1 pkg. Sure Jell
1 (3 oz.) pkg. apricot Jello
Cooking Instructions:
Combine and cook for 25 minutes. Add Sure Jell and cook 5 minutes. Add package apricot Jello. Freeze.
Freezer Zucchini Squash Jam
Ingredients:

6 c. zucchini (peeled and shredded)
4 c. sugar
1 pkg. Sure Jell
2 tbsp. lemon juice
1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. apricot Jello
Cooking Instructions:
Shred zucchini, measure 6 cups. Boil until clear about 5 minutes. Drain. Add sugar, Sure Jell, pineapple plus juice. Boil 5 minutes more. Remove from heat. Add lemon juice, add Jello. Stir well to mix. Put in jars and seal. Place in refrigerator to set. Can be frozen after set.
Strawberry and Zucchini Jam
Ingredients:

6 c. ground zucchini
1 box (10 oz.) frozen strawberries
6 c. sugar
1 (6 oz.) box strawberry Jello
Cooking Instructions:
Mix sugar and zucchini. Let stand for 1 hour. Bring to a boil and add frozen strawberries and boil until thick. Add the Jello. Pour into sterile jars and seal. Process 10 minutes in boiling water bath.
Strawberry Zucchini Jam
Ingredients:

4 c. grated, peeled, zucchini
1/2 c. lemon juice
2 pkgs. strawberry, unsweetened Kool Aid
1 pkg. pectin
8 c. sugar
Cooking Instructions:
Mix everything but sugar and bring to rapid boil, add sugar and boil 5 minutes. (Good rolling boil.) Pour into bottles and seal.
Orange Zucchini Jam 1
Ingredients:

3 c. peeled and ground zucchini
1/3 c. lemon juice
3 oz. pkg. orange Jello
3 c. sugar
1 c. crushed pineapple with juice
Cooking Instructions:
Boil zucchini until clear, about 6 minutes. Add sugar, lemon and pineapple. Boil 6 minutes. Remove from heat and stir in orange juice. Stir until dissolved. Pour in jars and seal.
Orange Zucchini Jam 2
Ingredients:

6 c. grated raw peeled and drained zucchini
6 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple and juice
6 oz. box orange Jello
Cooking Instructions:
Boil zucchini carefully about 6 minutes until clear. Add sugar, lemon juice and pineapple and juice. Boil 6 minutes. Remove from heat and add orange Jello. Stir and pour into jars and seal.
Fake Apricot Jam
Ingredients:

6 c. peeled and seeded zucchini
1 sm. can crushed pineapple
1/4 c. lemon juice
1 pkg. M.C.P. pectin
5-6 c. sugar
1 (6 oz.) apricot Jello
Cooking Instructions:
Prepare the zucchini and place in large pan. Cook 1 hour. If cooking uncovered add small amount of water. If covered it does not need water. Add crushed pineapple juice and all. Add the lemon juice, boil. Add pectin and sugar; boil 6 minutes. Remove from heat add the apricot Jello. Stir well. Seal in hot jars.
Mock Fruuit Jam
Ingredients:

2 lg. zucchini (6 c.)
1/2 c. water
5 c. sugar
1/2 c. lemon juice
1 (15 oz.) can crushed pineapple
2 pkg. Jello
Cooking Instructions:
Peel zucchini and put through food processor. Add water, boil 8 minutes. Add remaining ingredients, boil 15 minutes. Put in jars with lids. Turn upside down.
 

Jams

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