Zucchini Ginger Jam

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use zucchini that is young, about 10 inches long.
  • Larger zucchini may also be used.
  • Wash zucchini and then cut off both ends of zucchini and discard.
  • Cut zucchini into quarters (length wise).
  • Remove any soft zucchini meat and seeds from the middle and discard.
  • Coarsely shred zucchini and add to a cooking pot.
  • Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
  • Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
  • Remove from heat.
  • Add lemon and orange powder; stir well to dissolve.
  • Fill jars with a lid and store in refrigerator.
  • You may also preserve this jam in glass containers and process in the regular way.
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