Zucchini, Pineapple, Ginger Jam Kicked Up With Habanero'S – a delicious recipe with zucchini, pineapple, habaneros, ginger, sugar, fruit jell. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Place zucchini, pineapples, habanero`s and crystallized ginger in a food processor and puree.
2
Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
3
Stirring all the while.
4
Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
5
Add some red food coloring and more yellow to produce a color to your liking.
6
Ladle hot jam into hot jars leaving 1/4 inch head space. (Filling 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.) Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
7
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label, Decorate, And Gift!
1051
kcal
Calories
268
g
Carbs
3
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs seeded and cubed zucchini, 1 (20 ounce) can crushed pineapple, 6 -8 habaneros, 1 -3 ounce crystallized ginger (use more if you like more kick less if you don`t!I myself like a lot!), and more.
Yes, Zucchini, Pineapple, Ginger Jam Kicked Up With Habanero'S falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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