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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pint jars 669g Recipe makes 4 pint jars) The following items or measurements are not included below: 1 ounce crystallized ginger fruit jell |
||
| Calories 1279 | ||
| Calories from Fat 4 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 257mg | 10% | |
| Potassium 777mg | 22% | |
| Total Carbohydrate 325.1g | 108% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 317.2g | ||
| Protein 7.3g | 14% | |
Zucchini, Pineapple, Ginger Jam
By: ~Rita~
Jul 14, 2004
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.
4 pint jars
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 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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- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Tropical > Pineapple
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Refrigerator
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Preparation > Technique > Canning > Water Bath
- Occasion > Taste/Mood > Sweet
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef #766082
On Aug 1, 2009
I made this recipe. Next time I would definately add more ginger and omit the jello. The jam tasted great until I put in the jello which upped the sweetness to a whole new level and made it way too sweet. I had to add some lemon juice to try and balance things out. I also used Balls powder pectin as its all our local grocery store had available. I'm more comfortable with using powder pectin anyway...never had a bad experience with it. Have heard stories about the liquid pectin not jelling properly. Something to keep in mind...
From: Chef #236167
On Aug 15, 2005
I used fresh ginger and also added a bit of ground mustard and turmeric to give the jam a bit more kick. Terrific recipe - great glaze on grilled fish served over rice!
From: HeatherFeather
On Sep 10, 2004
Very good, colorful jam. This set up very nicely and really tastes great on a bagel with cream cheese. I think this would be nice poured over cream cheese to serve as a dip with crackers too. I was only able to get 3 pints, and I did weigh & measure everything carefully. I expected more gingery flavor - I think if you enjoy a bit of a kick, you could add a little extra. I found this quite flavorful, although a bit sweeter than I would have preferred.
From: BakinBaby
On Aug 21, 2008
Just fab! I've made it before without the ginger and... after trying this recipe, I'll never go back to the ordinary. Thanks for taking the load off the zucchini crop. Next time I'll cut back on the sugar also, just a little sweet for us. Maryanne
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