Zucchini is one vegetable that seems to grow prolifically. Come fall and many gardeners have an abundance of zucchini they don’t know what to do with. Zucchini is actually a very versatile veggie that can be used in cakes, cookies, muffins, and jams. I like to keep grated zucchini frozen and ready for use in various tasty baking products over the winter. Another recipe I like to use zucchini in is this one for zucchini jam. It is quite easy to make and is a great spread on toast, biscuits, or as a dollop on vanilla custard. Its bright orange color makes it a showy jam.
6 cups grated zucchini (peel and seed zucchini before grating)
5 cups sugar
1 cup crushed pineapple, with juice
1 tbsp lime juice
3 tbsp lemon juice
1 (85g) orange jello
1 (85g) lemon jello
Peel and seed zucchini. Grate enough zucchini to make 6 cups, loosely packed.
Place zucchini and sugar in pot and boil, uncovered, over medium heat for 15 minutes, stirring occasionally.
Stir in pineapple and the lemon and lime juices. Bring to a boil. Boil, uncovered, 5-6 minutes, stirring occasionally. Skim off, and discard, any foam that may form.
Add jellos, stirring until incorporated and jellos are dissolved.
Pour into hot sterilized jars, leaving ¼” headroom on top of each jar. Seal.
Store in refrigerator or, for longer storage, process the jam in a hot water bath, following the directions provided with your hot water canner.
Yield: Apx. 7-8 half pints
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