By Rita~ on July 14, 2004
Photo by Rita~
Photo by Rita~
"With all my zucchinis in the garden after make my habanaro jam I did some research and came up with this one.Try this on a grilled tuna steak, grilled chicken, toss some into a salad dressing or spread on some cream cheese.... You can peel and add yellow food coloring for eye appeal. I myself like the nutrition of the skin."
Serving Size: 1 (2677 g)
Servings Per Recipe: 1
"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..."
"Just fab! I've made it before without the ginger and... after trying this recipe, I'll never go back to the ordinary. Thanks for taking the load off the zucchini crop. Next time I'll cut back on the sugar also, just a little sweet for us. Maryanne"
"I used fresh ginger and also added a bit of ground mustard and turmeric to give the jam a bit more kick. Terrific recipe - great glaze on grilled fish served over rice!"
"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."