Zucchini jam is one of my favorite ways to use up that extra garden zucchini. Grated zucchini, sugar, lemon juice, and your favorite flavor of Jell-O are transformed into a sweet and fruity jam that's perfect for spreading on your morning toast. This recipe makes 24 ounces of jam.
Prep Time10 minutesmins
Cook Time10 minutesmins
Resting time20 minutesmins
Total Time40 minutesmins
Servings: 48servings
Calories: 41kcal
Ingredients
4cups(540g)finely shredded zucchini, do not drain liquid out
2cups(396g)granulated sugar
¼cuplemon juice
3ouncebox Jell-O, any flavor
Instructions
In a stock pot over medium heat, add grated zucchini, sugar, and lemon juice. Bring to a simmer, reduce heat to medium-low, and cook for 8 minutes. Add Jell-O powder and stir until fully incorporated. Remove from heat and allow to cool slightly. Mixture will look thin but will continue to thicken as it cools.
After mixture has cooled slightly, transfer into jars (leaving a 1 inch gap at the top to account for expansion when freezing) and allow to cool completely to room temperature with lids off. After jam has cooled, add lids and store in the refrigerator or freezer.
Any flavor of Jell-O powdered gelatin dessert works in this recipe. Popular flavors include strawberry, peach, apricot, and cherry.
Since we are not canning this jam, it is not shelf stable. It must be stored in the refrigerator or freezer at all times.
Jam will keep in the refrigerator for up to one month, or in the freezer for up to a year. To thaw frozen jam, transfer to the refrigerator to allow to thaw overnight.