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Zucchini Jam

Zucchini Jam
Servings: 6


  • 6 cup zucchini; peeled & grated
  • 1/4 cup water
  • 1 pkg sure-jell
  • 5 cup sugar
  • 13 oz pineapple; crushed
  • 6 oz apricot Jello


  • Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal. I use the Sure-Jell Light and use only 3 1/2 cups sugar. This is an orange colored jam and really tastes great...unless you don't like apricots or pineapple!