This blog post is for those gardeners who have such an abundance of zucchini that their neighbors won’t make eye contact in fear that another armfull of summer squash treasures will be presented to them.  Here is a recipe to keep the peace.   Zucchini jam sounds gross, but is very tasty and uses six cups of grated zucchini.  I like to call it Z-Jam because it has a more user-friendly ring to it.  This is another recipe that comes from the DeKalb County Sesquicentennial Cookbook.


6 cups grated zucchini, peeled                                       6 cups  sugar

2 T lemon juice                                                                  1 can (20 oz) crushed pineapple, drained

2 pkgs (3 oz each) apricot jello

Add 1 cup of water to the zucchini.  Bring to a boil and cook for 6 minutes.

Add sugar, lemon juice and pineapple.  Cook 6 more minutes.

Add jello and cook 6 more minutes.

Seal in jars.

As you can see in the picture, the jam has a very pretty orange color and tastes wonderful on biscuits.  It makes a great Christmas gift, too.  And you know, it’s never too early to start preparing for Christmas!!!


2 thoughts on “ZUCCHINI JAM

  1. Hi Kay,
    I think other flavors, like orange, would work great, too. I’m tempted to use orange and lemon jello together. That might be a more tangy flavor.

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