Zucchini Jam

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

4 cups (540 g) finely shredded zucchini (liquid included)

2 cups (396 g) granulated sugar

¼ cup lemon juice

1 (3-ounce) box flavored Jell-O (any flavor you like)

Instructions

Cook the Base
In a large stock pot, combine the shredded zucchini (with its liquid), sugar, and lemon juice. Bring to a simmer over medium heat, then reduce to medium-low and cook for 8–12 minutes, stirring occasionally, until slightly reduced.

Add the Jell-O
Stir in the Jell-O powder until it’s fully dissolved and well combined. Remove from heat and let the mixture cool slightly. It will look thin, but don’t worry—it thickens as it sets.

Fill the Jars
Carefully ladle the warm jam into clean jars, leaving about 1 inch of headspace. This allows for expansion if freezing.

Cool & Store
Let the jars cool completely to room temperature with the lids off. Once cooled, seal the jars and store them in the fridge for short-term use or in the freezer for longer storage