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Zucchini Pineapple Jam

4.8 | 9 Reviews
Total Time:Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Kathy Weese

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio

TEST KITCHEN APPROVED

Zucchini Pineapple Jam

4.8 | 0 Reviews Add your review
Yield:8-1/2 cups
Prep:10 min
Cook:20 min
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Ingredients

  • 6 cups seeded, shredded, peeled zucchini
  • 6 cups sugar
  • 1/2 cup lemon juice
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (6 ounces) strawberry gelatin
Text Ingredients
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Directions

  1. In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

Nutrition Facts

2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.
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