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zucchini ginger jam


this zucchini jam tastes just like marmalade. the recipe was given to me by my aunt many years ago, however, i improvised and made it taste even better. for a different flavor you may wish to try using a combination of jello's, apricot and orange, peach and orange or raspberry and orange. this jam also freezes well.


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  1. Use zucchini that is young
  2. About 10 inches long
  3. Larger zucchini may also be used
  4. Wash zucchini and then cut off both ends of zucchini and discard
  5. Cut zucchini into quarters
  6. Remove any soft zucchini meat and seeds from the middle and discard
  7. Coarsely shred zucchini and add to a cooking pot
  8. Add water and ginger to cooking pot
  9. Bring to boil and cook for 15 minutes
  10. Stirring occasionally
  11. Add crushed pineapple including liquid
  12. Sugar and rapid boil for 5 minutes
  13. Remove from heat
  14. Add lemon and orange powder
  15. Stir well to dissolve
  16. Fill jars with a lid and store in refrigerator
  17. You may also preserve this jam in glass containers and process in the regular way

Step 14

Total Time in Minute 40

Ingredients Count 7

cooking zucchini ginger jam

See More Relate Photo


Yellow zucchini


Fresh gingerroot

Canned crushed pineapple

Granulated sugar

Lemon jell-o gelatin

Orange gelatin

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