Sweet peach flavored jam filled with pineapple and zucchini. A new family favorite Peach Zucchini jam recipe. Bonus… we can use up all that summer zucchini!
Peach Zucchini Jam is one of the best zucchini recipes of all time AND it’s a great zucchini recipe to use up all that summer zucchini.
I can dare say this peach zucchini jam is my new favorite jam. It’s sweet, peachy and you wouldn’t even know there was zucchini in it if you didn’t make it yourself.
Zucchini Bread Jam Recipe
First, peel and shred the fresh zucchini. This recipe has a surprising 6 cups of shredded zucchini in it. If I had to guestimate, this would be about 4-5 pounds of zucchini.
While the zucchini is softening, crush the pineapple if not already crushed. I do this by pulsing in the blender a few times.
Once the zucchini is softened, add Sure-Jell or generic equivalent. Bring the zucchini mixture to a full rolling boil then add the sugar and crushed pineapple.
Cucuzzata Siciliana (zucchini Jam)
Remove the mixture from the heat and add the peach jello (dry). Stir for 1-2 minutes to allow the jello mix to dissolve.
Pour the zucchini jam into jars. Make sure to clean the rim before adding a sealing lid and ring to each jar.
This process makes this zucchini jam recipe shelf-stable for up to 2 years (as long as the jars seal and stored properly).
Delicious Peach Zucchini Jam ... It's Seriously That Good!
In this zucchini recipe, a water bath refers to the process used to seal this jam making it shelf-stable (no need for refrigeration until after opening).
A water bath process is when you submerge the filled jars fitted with sealing lids and rings into boiling water. This kills any bacteria with high heat.
When jars are removed from the water to cool, a vacuum is created which pulls the lids down and seals the jar.
Quince Jelly Recipe
This jam will come out thick but soft. If you prefer to have your jam on pancakes, waffles or even ice cream, go ahead and leave the extra liquid.
If you prefer your jam to be a little thicker, squeeze the extra liquid out of the zucchini before cooking. This will lessen the liquid and thicken the final product.
If processed using a water bath, jars seal properly and stored in a cool dry place, this jam will keep for up to 2 years. After opening, refrigerate for up to 2 months.
Raspberry, Jalapeno And Zucchini Jam
If you like peach jam you will love this and if you share this jam (with family or neighbors) they will never know there is zucchini in it, at least not because of the flavor.
This post contains affiliate links. In order to support this blog and continue providing free content, I may receive a commission from purchases you make through the links in this post. This comes at no cost to you. It just helps me keep the delicious recipes coming. Zucchini marmalade has got to be the most creative way to preserve zucchini! This simple recipe for zucchini preserves comes together with just a few ingredients, and believe it or not, there’s no added storebought pectin needed.
Zucchini season brings out the creativity in every gardener, as we’re all trying to find yet another way to preserve zucchini. I’d just finished up a batch of zucchini pickles, and I’d already frozen several loaves of banana bread. Zucchini chips are one of my favorite dehydrator recipes, and all 9 trays of my food dehydrator were full already.
Hot Chili Zucchini Marmalade Recipe
A quick search for zucchini jam recipes left me disappointed. Apparently what qualifies as zucchini jam these days is jello with shredded zucchini mixed in. Not even joking, there are dozens of recipes starting with all manner of florescent flavored fruit jellos studded with shredded zucchini and tossed into canning jars.
I know, zucchini is a funny thing to make into jam, but there’s no reason to use jello in anything called jam.
So I had another idea…This summer I’ve been experimenting with pectin-free jam making techniques. Traditional jam making techniques for thickening jam without added pectin.
Apple Zucchini Jam Recipe
I’d already had great success thickening jams with citrus seed pectin, so I planned on making a zucchini jam thickened with citrus seeds. If I could take a vegetable like zucchini and make it into jam without boxed pectin, then it’d be the ultimate test of the technique.
In the end, I decided that zucchini goes best in recipes where it can absorb plenty of other flavors. Zucchini bread is really a spice bread with zucchini added for extra moisture (and a bit of nutrition). Why not make a traditional marmalade, incorporating lemons and ginger to add spice and extra flavor?
With a simple recipe, the magic is in the technique. We’ll need to extract pectin from the citrus seeds, and then add in the lemon juice and zest for flavor (and more added pectin).
Zucchini Jello Jam
Start by preparing the lemons. Use a sharp paring knife to peel off the outside of the lemon peel. Just the yellow part, leaving the white pith behind. Slice the lemon zest/peel pieces into thin strips.
Next up, juice the lemons, saving the seeds to the side, but keeping as much pulp as possible with the juice. Dice the white pith from the lemons as well, but keep all the parts separate.
Take the lemon seeds and diced up white pith and place them in 2 cups water in a jam pot. Simmer on low heat for about 30 minutes.
Zucchini Relish Canning Recipe
The volume will reduce dramatically, but be careful not to let it boil dry. During the simmer, the water will thicken as it extracts pectin from the citrus seeds and pith.
In the end, you should have roughly 1/2 cup thickened gel. Remove pith and seeds with a slotted spoon, leaving just the pectin water.
Add in all the lemon juice, pulp, and zest strips. At this point, all the lemon should have been incorporated, but the seeds and pith do not remain in the final zucchini jam.
Zucchini Pineapple Jam Recipe: How To Make It
Turn the heat up to high and boil rapidly until the mixture reaches gel stage (220 degrees F). Test the mixture with a digital thermometer, or on a plate that’s been chilled in the freezer.
Pour the finished zucchini marmalade into canning jars leaving 1/4 inch headspace. Cap with 2 part canning lids and either store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. If canned properly, this jam will be shelf-stable and should last at least 12-18 months in the pantry.
Once the jam cools and sets, it should be surprisingly thick (for a zucchini jam anyway). The lemon helps everything gel really beautifully without added pectin, even with all that low pectin zucchini mixed in there.
Peach Zucchini Jam
Zucchini marmalade can be used in all the ways you’d use any jar of jam, but I thought it seemed appropriate to spread it atop a piece of freshly baked zucchini bread…
This simple zucchini marmalade is a delicious way to preserve zucchini. Skip the other zucchini canning recipes and put up something the whole family will love!
If canned properly, this jam will be shelf-stable and should last at least 12-18 months in the pantry. As a refrigerator jam, the jars will last a few weeks in the refrigerator.Have loads of zucchini or courgette from your garden harvest? Looking to put to good use or preserve it. Try this Lemon Ginger Zucchini Marmalade. An easy peasy one-pot marmalade made using fresh garden Zucchini, ginger, and lemon.
How To Deal With Zucchini Overload: Recipes For Canning Zucchini
It has a slight zingy taste from the lemon which is balanced by the sweetness from the sugar. One cannot taste the lemon much but it definitely balances the taste as well as acts as a natural preservative or pectin in this Zucchini Marmalade.
This Lemon Ginger Zucchini Marmalade or Zucchini jelly is free from any processed pectin available commercially. I am using lemon here as pectin. That is, lemon skin is here used as the natural pectin. Pectin is a soluble fiber generally used as a thickener in jams, jellies, and preserves.
Pectin helps the jelly, jam, or marmalade to hold together. Fruit pectin is a starch that is naturally present in fruits and berries and helps provide structure to the jellies.
Zucchini Jam (vegan) Recipe By 💜ava_michelles_fusion_kitchen💜
Pectin is generally found in all fruits, but more in apples and lemons, and one of the reasons you will find jams, jellies, or preserves contain some amount of apples or lemons. One can use commercially available pectin too, but I have never used it so cannot comment much.
I am using the whole lemon here. I peeled the outer yellow skin of the lemon and added it to the marmalade. The inner white pith and the seeds are tied in a small cloth and added to release the pectin into the marmalade. Not adding the white pith to the marmalade as it would leave a bitter taste when you eat it.
One can collect the seeds and the skin of the lemon and refrigerate them. When enough the pectin is made by boiling it in water. However, I have not tried this yet. Instead, I directly added the skin and the seeds to the lemonade and it worked. I did almost the same thing for my Instant Pot
