Zucchini Pineapple Jam Recipe
Zucchini Pineapple Jam Recipe photo by Taste of Home

Zucchini Pineapple Jam Recipe

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Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness.—Kathy Weese, Jackson, Ohio
TOTAL TIME: Prep: 30 min. + chilling
MAKES:68 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 68 servings

Ingredients

  • 6 cups seeded, shredded, peeled zucchini
  • 6 cups sugar
  • 1/2 cup lemon juice
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (6 ounces) strawberry gelatin

Nutritional Facts

2 tablespoon: 84 calories, trace fat (trace saturated fat), 0mg cholesterol, 6mg sodium, 22g carbohydrate (21g sugars, trace fiber), trace protein

Directions

  1. In a large kettle, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks. Yield: 8-1/2 cups.
Originally published as Zucchini Pineapple Jam in Country Woman July/August 1994, p35

Reviews for Zucchini Pineapple Jam

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 12, 2015

"This is a great recipe! I have made several different ways. With lemon jello and lemon zest added. I decreased the sugar to 5 cups because of the jello; I added a little clear jel to the recipe. I canned the end product in a boiling water bath for 5 minutes. This recipe is a hit."

MY REVIEW
Reviewed Jul. 27, 2015

"The family LOVED this recipe! Question though, my father-in-law in diabetic and this just has too much sugar in it for him. Anyone know of an alternative I could try?"

MY REVIEW
Reviewed Aug. 21, 2013

"I decided to use 4 Cups of zucchini and 2 cups of fresh fruit. I used 1 cup blk raspberries and 1 cup apricots, and raspberry jello. I combined the sugar which I lowered to 4 Cups and the jello. I then made the jam like regular low sugar jam. Placed a pkg of pectin in the zucchini, pineapple, fruit mixture. Brought it to boil that wouldn't stir down for 1 minute, then added the jello and sugar mixture and brought it back to the hard boil for 1 minute. Turned out amazingly wonderful. Thanks for this great recipe I was able to adapt to what's on hand."

MY REVIEW
Reviewed Sep. 1, 2012

"This is so yummy!"

MY REVIEW
Reviewed Sep. 1, 2012

"This is so yummy!"

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