William (Uncle Bill) Anatooskin's Note:
This zucchini jam tastes just like marmalade. The recipe was given to me by my Aunt many years ago, however, I improvised and made it taste even better. For a different flavor you may wish to try using a combination of Jello's, apricot and orange, peach and orange or raspberry and orange. This jam also freezes well.
My Private Note
Units: US | Metric
- 1Use zucchini that is young, about 10 inches long.
- 2Larger zucchini may also be used.
- 3Wash zucchini and then cut off both ends of zucchini and discard.
- 4Cut zucchini into quarters (length wise).
- 5Remove any soft zucchini meat and seeds from the middle and discard.
- 6Coarsely shred zucchini and add to a cooking pot.
- 7Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
- 8Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
- 9Remove from heat.
- 10Add lemon and orange powder; stir well to dissolve.
- 11Fill jars with a lid and store in refrigerator.
- 12You may also preserve this jam in glass containers and process in the regular way.
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Nutritional Facts for Zucchini Ginger Jam
Serving Size: 1 (2685 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1209.4
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 219.2 mg
- Total Carbohydrate 307.6 g
- Dietary Fiber 3.3 g
- Sugars 300.9 g
- Protein 6.2 g