Zucchini Jello Jam? Sounds pretty weird, doesn’t it? Well, it kind of is! This jam is a mixture of shredded zucchini and crushed pineapple, with some jello throw in. But the result? The zucchini totally blends in with the pineapple, so all you get is a pineapple flavor, with whatever jello you use! It is super duper delicious!
I came across this recipe after I went to a Christmas Bazaar at one of our local churches. Well, after you got your chicken noodle dinner (seriously, church ladies are such good cooks…), you could browse a few tables filled with baked goods, canned goods, and crafts. I bought a jar of ‘Christmas Jam’ and it. was. SO. GOOD! I called the lady who sold it and she kindly shared her recipe with me. I could not believe it had zucchini in it! The one that I first had used raspberry jello, but as you can see in the photos, I also made a blackberry, a berry blue (that turned out green), and a peach version. Really the sky is the limit!
Zucchini Jello Jam
6 cups zucchini, peeled, seeded, and shredded
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 until 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.