Zucchini and Peach Jam

“Happiness is like jam, you can't spread even a little without getting some on yourself.”- Unknown

          The zucchini plants have been producing a lot of zucchinis this season and I have been cooking them with almost all of my meals in omelets, muffins, as a side dish mixed with other vegetables, stews and soups, or served alone after being grilled over a fire.

 Zucchini is an excellent and versatile vegetable. It can also be used to make jam. I used it to make a zucchini and peach jam. I got this recipe that I adapted a bit from Happy Gardener who left a comment on my zucchini bread post. Her mother was an Extension Home Economist in Oklahoma who taught people what to do with their home grown vegetables.

I made this recipe outdoors for the first time over an open fire on a summer morning. I really enjoyed making, preserving, and of course eating this delicious jam!

Zucchini and Peach Jam

6 cups of peeled and shredded zucchini

6 cups of sugar

1 can (20 ounces) of crushed pineapple with its juice

2 cups of sliced peaches

1 box (3 ounces) of peach jello

Combine shredded zucchini, sugar, pineapple and its juice, and peaches in a pot. Boil until zucchini and peaches are soft. Remove from heat and use masher to mash zucchini and peaches until blended. Add box of jello and stir well until dissolved.

To preserve the jam I ladle the cooked jam into hot sterilized jars leaving a ¼ inch of top space. I then seal with lid and band, and then process in a boiling water bath canner for 5 minutes. I then remove from water bath canner to cool. Once jars are cool, I check to ensure that the jars are sealed correctly.


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