Zucchini Ginger Jam – a delicious recipe with zucchini, water, gingerroot, fluid, sugar, orange gelatin. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
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1
Use zucchini that is young, about 10 inches long.
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2
Larger zucchini may also be used.
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3
Wash zucchini and then cut off both ends of zucchini and discard.
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4
Cut zucchini into quarters (length wise).
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5
Remove any soft zucchini meat and seeds from the middle and discard.
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6
Coarsely shred zucchini and add to a cooking pot.
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7
Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
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8
Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
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9
Remove from heat.
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10
Add lemon and orange powder; stir well to dissolve.
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11
Fill jars with a lid and store in refrigerator.
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12
You may also preserve this jam in glass containers and process in the regular way.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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