Zucchini, Pineapple, Ginger Jam |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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With all my zucchinis in the garden after make my habanaro jam I did some research and came up with this one.Try this on a grilled tuna steak, grilled chicken, toss some into a salad dressing or spread on some cream cheese.... You can peel and add yellow food coloring for eye appeal. I myself like the nutrition of the skin. Ingredients:
2 lbs seeded and cubed zucchini |
1 (20 ounce) can crushed pineapple |
1 -3 ounce crystallized ginger (use more if you like more kick less if you don't!i myself like a lot!) |
5 cups sugar |
6 ounces of ball fruit jell or 6 ounces certo (liquid pectin) |
1 (6 ounce) box pineapple jell-o |
Directions:
1. Place zucchini, pineapples, 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. Fill 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.
6. Process in a water bath for 10 minutes.
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