ZUCCHINI JELLY
This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
Steps:
- Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
PEACH ZUCCHINI JAM RECIPE
Sweet peach flavored jam filled with pineapple and zucchini. A new family favorite jam recipe. Bonus... we can use up all that fresh summer zucchini!
Provided by Rachel Koller
Categories Canned Goods
Time 45m
Number Of Ingredients 5
Steps:
- Bring to boil zucchini and pineapple juice until zucchini becomes soft. (3-5 minutes)
- Add Sure-Jell and bring to a boil.
- Once the zucchini mixture has come to a boil add sugar and crushed pineapple. Bring to a boil again and boil for 5 minutes.
- Remove from heat and add peach flavored jello. Stir for 1-2 minutes to allow jello to dissolve.
- Pour into sterilized jars (I like to use half-pints = 1 cup each). Clean rim of jars. This step is very important (if anything is on the rim the jar may not seal properly). Add sealing lid and ring.
- Process in using a water bath method for 20 minutes. Remove from water and let rest for 24 hours.
- After 24 hours confirm each lid sealed by pressing the "button" in the center of each lid. If it clicks it did not seal. See notes if this happens.
- Store in a cool dry place for up to 2 years. Refridgerate after opening.
6 EASY STEPS TO ZUCCHINI JAM
This is a wonderful recipe for someone who is just starting out in the world of Jellies, Jams and Preserves. It is a simple yet delicious way to start your learning experience.
Provided by Serena 485247
Categories Low Protein
Time 20m
Yield 5 pints
Number Of Ingredients 7
Steps:
- Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
- Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
- Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
- Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
- Add surejell and boil for 1 minute.
- Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
- Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
- NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.
FRESH PEACH AND ZUCCHINI CASSEROLE
This was listed in our local paper as coming from the New Jersey Peach Promotion Council. I entered the recipe as printed in the paper, but when I made it I sliced the zucchini very thinly, halved the amount of cheese, and left out the salt. I also used about 1 tablespoon of dried thyme since I didn't have fresh. My husband and I devoured half of it at lunch and decided to save the rest to have at dinner over basmati rice. I'd like to try it with fresh basil as well.
Provided by Sonata
Categories Fruit
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Wash and slice zuchini into rounds.
- Place layer of zucchini on bottom of a 2-qt casserole dish.
- Sprinkle with 1/2 cup cheese, 1/2 tsp salt, 1/8 tsp pepper and 1 Tbsp thyme.
- Layer with half the peaches.
- Repeat zucchini layer, cheese and spices.
- Finish with remaining peaches.
- Cover with foil and bake for 45 minutes or until zucchini is soft.
Nutrition Facts : Calories 163.1, Fat 7.6, SaturatedFat 4.4, Cholesterol 22, Sodium 971.5, Carbohydrate 14.1, Fiber 2.6, Sugar 10.5, Protein 11.6
MOCK STRAWBERRY JAM
Whenever you have a bumper crop of zucchini squash, make a batch of this mock strawberry jam. Tastes like the real thing! Your family and friends will never know the difference unless you tell them.
Provided by Patricia Canerdy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h50m
Yield 96
Number Of Ingredients 4
Steps:
- Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
- Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 12.2 g, Fiber 0.1 g, Protein 0.2 g, Sodium 7.8 mg, Sugar 12 g
ZUCCHINI PINEAPPLE JAM
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. -Kathy Weese, Jackson, Ohio
Provided by Taste of Home
Time 30m
Yield 8-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large stockpot, 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.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
SURE.JELL PEACH JELLY
Give this SURE.JELL Peach Jelly as gifts or keep it for your family! Preserve the deliciousness of peaches with our super easy peach jelly recipe.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Pit unpeeled peaches. Finely chop or grind fruit. Place in saucepot; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.)
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
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