Zucchini Pineapple Ginger Jam
Transform your summer garden surplus into a unique and vibrant treat with this Zucchini Pineapple Ginger Jam! This delightful recipe combines the garden-fresh sweetness of zucchini with the tropical tang of crushed pineapple and the zingy warmth of freshly grated ginger. A hint of lemon juice balances the flavors perfectly, while pectin ensures the jam achieves a luscious, spreadable consistency. Quick to prepare with just 15 minutes of prep time, this jam is ideal for canning and makes a flavorful addition to toast, biscuits, or charcuterie boards. Capture the essence of summer in every jar while enjoying the unexpected charm of this creative zucchini jam recipe!
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Recipe Information
Ingredients
- 4 cups (grated) Zucchini
- 1 can (20 ounces) Crushed Pineapple (with juice)
- 3 cups Granulated Sugar
- 1 tablespoon (grated) Fresh Ginger
- 2 tablespoons Lemon Juice
- 1 box (1.75 ounces) Pectin
Instructions
Wash and dry the zucchinis. Remove the ends, and use a box grater or food processor to grate the zucchini into fine shreds. Measure out 4 cups of grated zucchini.
Drain the can of crushed pineapple slightly, retaining a small amount of juice for flavor. Set aside.
In a large pot, combine the grated zucchini, crushed pineapple (with some juice), granulated sugar, grated ginger, and lemon juice.
Place the pot over medium heat and stir to combine all ingredients. Cook, stirring occasionally, for about 15 minutes until the zucchini begins to soften and break down.
Increase the heat to high and bring the mixture to a boil. Stir in the pectin, ensuring it dissolves completely. Boil the mixture for another 1–2 minutes, stirring constantly.
Remove the pot from heat and let the jam sit for 5 minutes, stirring occasionally to prevent the fruit and zucchini from floating.
Carefully ladle the hot jam mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean, apply the lids, and process in a water bath canner for 10 minutes.
Remove the jars from the canner and let them cool on a towel-lined counter. Check that the lids have sealed properly (they should not flex when pressed). Store the jam in a cool, dark place for up to 1 year.
Once opened, refrigerate and use within 3 weeks.
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5707 mg | 248% | |
| Total Carbohydrate | 651.5 g | 237% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 645.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1386 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
