Canning and Preserving Recipes

Zucchini Jam

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  • 6 cups peeled, seeded and grated zucchini
  • 6 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 (20 ounce) can crushed pineapple, drained
  • 3 small boxes apricot gelatin (or strawberry, orange or any flavor)


  1. Combine zucchini, sugar, lemon juice and drained pineapple. (Add no liquid.) Cook and stir. Bring to a boil and cook an additional 5 minutes.
  2. Remove and add gelatin.
  3. Pour into jelly jars and process for 10 minutes in boiling water bath.

The jam does not get firm until opened and refrigerated.