Zucchini Ginger Jam

"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."
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Ready In:
4 pints


  • 6 cups shredded yellow zucchini
  • 23 cup water
  • 5 teaspoons finely grated fresh gingerroot
  • 20 fluid ounces canned crushed pineapple (include liquid)
  • 5 cups granulated sugar
  • 1 (3 ounce) package lemon Jell-O gelatin
  • 1 (3 ounce) package orange gelatin


  • 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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  1. Helped use up my yellow zucc'c and for that alone I am eternally grateful. I thought the jam would have more zip, because of the ginger and pineapple but no- it tastes a lot like jello (go figure). Not my favorite, but the kids dig it.


I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
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