Zucchini Jam

Zucchini Jam on Tea Biscuits
Zucchini Jam on Tea Biscuits

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.

Zucchini Jam
Zucchini Jam

Zucchini 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



Assemble ingredients.


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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Zucchini Jam


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