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Zucchini Pineapple Jam

Zucchini Pineapple Jam recipe image
This vibrant Zucchini Pineapple Jam is a delightful twist on traditional preserves, offering a unique blend of sweet, tangy, and tropical flavors. By combining fresh zucchini with crushed pineapple and strawberry gelatin, this recipe creates a glossy, spreadable jam that is both visually appealing and delicious. It&# 226;€™s perfect for spreading on toast, mixing into yogurt, or serving alongside cheeses. The subtle earthiness of the zucchini balances the bright acidity of lemon juice and the sweetness of pineapple, resulting in a complex flavor profile that surprises and delights. Ideal for summer picnics, holiday gatherings, or as a thoughtful homemade gift, this jam is easy to make and stores well for future enjoyment.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 30
Calories: 1511.0
Dietary: Gluten-free
Description
This vibrant Zucchini Pineapple Jam is a delightful twist on traditional preserves, offering a unique blend of sweet, tangy, and tropical flavors. By combining fresh zucchini with crushed pineapple and strawberry gelatin, this recipe creates a glossy, spreadable jam that is both visually appealing and delicious. It&# 226;€™s perfect for spreading on toast, mixing into yogurt, or serving alongside cheeses. The subtle earthiness of the zucchini balances the bright acidity of lemon juice and the sweetness of pineapple, resulting in a complex flavor profile that surprises and delights. Ideal for summer picnics, holiday gatherings, or as a thoughtful homemade gift, this jam is easy to make and stores well for future enjoyment.
Ingredients
  • 6 cup Zucchini -- peeled seeded Undrained
  • 6 cup Sugar 1 package Strawberry gelatin powder --
  • 1/2 cup Lemon juice 6 Oz
  • 1 can Crushed pineapple -- 20 oz
Directions
  1. 1
    In a large saucepan, combine the peeled and seeded zucchini with sugar.
  2. 2
    Bring the mixture to a boil over medium-high heat, stirring occasionally.
  3. 3
    Once boiling, reduce heat slightly and continue to boil while stirring constantly for 6 minutes.
  4. 4
    Add the lemon juice and crushed pineapple to the saucepan.
  5. 5
    Cook and stir constantly for another 6 minutes until the mixture thickens slightly.
  6. 6
    Sprinkle the strawberry gelatin powder into the mixture.
  7. 7
    Stir continuously for 1 minute until the gelatin is fully dissolved.
  8. 8
    Remove the saucepan from the heat.
  9. 9
    Skim off any foam from the surface with a spoon.
  10. 10
    Ladle the hot jam into sterilized jars or plastic containers.
  11. 11
    Allow the jam to cool completely before sealing with lids.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 1511.0kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 33.7mg2%
Total Carbohydrate 386.3g129%
Dietary Fiber 5.1g21%
Sugars 378.2g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the sealed jars in the refrigerator for up to 3 weeks. Ensure jars are clean and dry before filling to prevent spoilage.

For a vegan option, ensure the strawberry gelatin powder used is plant-based or substitute with pectin according to package instructions, adjusting cooking time as needed.

This jam yields approximately 8.5 cups. It pairs beautifully with breakfast items like pancakes, waffles, or toast, and can also be used as a glaze for grilled meats or as a filling for pastries.

If you prefer a thicker consistency, you can simmer the jam for an additional 2-3 minutes after adding the gelatin, stirring carefully to avoid burning.

Always use hot liquid when dissolving gelatin to ensure it sets properly. If using fresh zucchini, make sure to peel and seed it thoroughly to avoid a bitter taste and improve texture.

Keywords: zucchini, pineapple, jam, preserves, strawberry, gelatin, lemon, sweet, tangy, homemade, spread, breakfast, snack, gift, summer, fruit, vegetable, recipe, easy, delicious
Read it online: https://www.chefs-mate.com/recipe/zucchini-pineapple-jam/