This fantastic Surprise Zucchini Jam will be a great way to use up those ever-growing zucchinis in your garden. It turns out fantastic and uses no pectin! Ding-ding-ding - money saver! (Jello is lots cheaper than pectin!)
I ate mine on some bread/toast and it was amazing! I just couldn't imagine what it would taste like?? However, I was pleasantly surprised. Great for biscuits, toast, even over cream cheese/served with crackers as an appetizer! It would make a fun homemade Christmas gift, too!
I am making lots more varieties of this recipe. My husband's grandma always used apricot jello. Strawberry jello is supposed to be great! Also, I thought it would be good to use pineapple jello and include some ground jalapenos for pepper jelly. Lots of possibilities here!
Since this recipe uses no Surejel/pectin, I was very skeptical. However, after a sit overnight, it was all set up. In the fridge, it was the perfect "jam" consistency. (Prior to that it looked like relish.) Don't stress. It's will work!
(NOTE: I didn't peel my zucchini and wish I had. I'm fine with it but picky family members are more likely to eat it without dark green flakes in it LOL.)
Here's how I made Surprise Zucchini Jam AT HOME MY WAY:
Surprise Zucchini Jam
- 6 cups PEELED and finely grated zucchini (seeds removed)
- 5 to 6 cups sugar (I used about 5 1/2 cups)
- 1 (16 ounce) can CRUSHED pineapple (juice included)
- 2 Tablespoons lemon juice
- 2 (3 oz) or 1 (6 oz) box jello (apricot, peach, strawberry)
Place PEELED and finely grated zucchini (seeds removed) in a pot large enough to incorporate (eventually) all of the ingredients. Cook for 20 minutes or so - so that it actually boils for total of 10 minutes. I carefully did this since my zucchini didn't have a lot of juice. I covered it with a lid and stirred often.
Add sugar, pineapple (including juice), and lemon juice. Cook so that it boils again for 10 minutes.
Remove pan from heat.
Add jello. Stir for 1 minute so jello completely dissolves.
Place in sterilized (I use my dishwasher) canning jars and add lids/rings. Water bath 10 minutes according to standard canning instructions.