Zucchini Pineapple Jam Recipe

5 7 5
Zucchini Pineapple Jam Recipe
Zucchini Pineapple Jam Recipe photo by Taste of Home
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Zucchini Pineapple Jam Recipe

Read Reviews
5 7 5
Publisher Photo
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness.—Kathy Weese, Jackson, Ohio
Recommended: Pina Colada Recipes
MAKES:
68 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
68 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Directions

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

Nutritional Facts

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

  • 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
  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

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Reviews forZucchini Pineapple Jam

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Jodyand joe User ID: 4832014 232699
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
sarahmcshane User ID: 8462114 230240
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
alice4joy User ID: 2225480 3962
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
TammyDeMom User ID: 147161 10516
Reviewed Sep. 1, 2012

"This is so yummy!"

MY REVIEW
TammyDeMom User ID: 147161 10106
Reviewed Sep. 1, 2012

"This is so yummy!"

MY REVIEW
sweet1pie User ID: 4100602 17711
Reviewed Jul. 28, 2012

"Delicious! I forgot to peel the zucchini, but turned out well. This was my first jelly, so I halved the recipe to test it. It is very sweet; I'm going to make again and try other gelatin flavors."

MY REVIEW
clacarlton User ID: 5807612 10103
Reviewed Feb. 5, 2011

"Would l love to know know why is it that every variation of this recipe that I find it has a 6 oz pkg of Jello. All I can every find in the groceries stores is a .30 or a .60 oz. Am I missing something here?

Untill it cools, I won't know if I like it or not. I'm just hoping it thickens up."

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