Directions:
- Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
- Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 469.88 Kcal (1967 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 215.89mg | 9% | |
| Potassium | 914.85mg | 19% | |
| Total Carbs | 106.45g | 35% | |
| Sugars | 98.23g | 393% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 9.7g | 19% | |
| Vitamin C | 70mg | 117% | |
| Iron | 2mg | 11% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 149.53 Kcal (626 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 68.7mg | 9% | |
| Potassium | 291.13mg | 19% | |
| Total Carbs | 33.87g | 35% | |
| Sugars | 31.26g | 393% | |
| Dietary Fiber | 0.63g | 8% | |
| Protein | 3.09g | 19% | |
| Vitamin C | 22.3mg | 117% | |
| Iron | 0.6mg | 11% | |
| Calcium | 13.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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