Zucchini, Pineapple, Ginger Jam
photo by Rita1652
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
4 pint jars
ingredients
- 907.18 g seeded and cubed zucchini
- 566.99 g can crushed pineapple
- 28.34-85.04 g crystallized ginger (use more if you like more kick less if you don`t!I myself like a lot!)
- 1182.95 ml sugar
- 170.09 g of ball fruit jell or 170.09 g Certo (liquid pectin)
- 170.09 g box pineapple Jell-O
directions
- Place zucchini, pineapples, and crystallized ginger in a food processor and puree.
- Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
- Stirring all the while.
- Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
- Fill 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.
- Process in a water bath for 10 minutes.
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Reviews
-
I made this recipe. Next time I would definately add more ginger and omit the jello. The jam tasted great until I put in the jello which upped the sweetness to a whole new level and made it way too sweet. I had to add some lemon juice to try and balance things out. I also used Balls powder pectin as its all our local grocery store had available. I'm more comfortable with using powder pectin anyway...never had a bad experience with it. Have heard stories about the liquid pectin not jelling properly. Something to keep in mind...
-
Very good, colorful jam. This set up very nicely and really tastes great on a bagel with cream cheese. I think this would be nice poured over cream cheese to serve as a dip with crackers too. I was only able to get 3 pints, and I did weigh & measure everything carefully. I expected more gingery flavor - I think if you enjoy a bit of a kick, you could add a little extra. I found this quite flavorful, although a bit sweeter than I would have preferred.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey