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zucchini pineapple ginger jam kicked up with habanero s


i came up with this sweet and spicy jam after picking goodies from my garden and looking at recipe #95600 which i posted 4 years ago. had home growing habaneros so added and what more do i need to say? this would be great served over a grilled chicken or fish.


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  1. Place zucchini
  2. Pineapples
  3. Habanero`s and crystallized ginger in a food processor and puree
  4. Add to a heavy bottom pot with sugar and boil for 20 minutes
  5. That`s a rolling boil
  6. Stirring all the while
  7. Add certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
  8. Add some red food coloring and more yellow to produce a color to your liking
  9. Ladle hot jam into hot jars leaving 1 / 4 inch head space
  10. Wipe rim
  11. Center lid on jar
  12. Apply band until fit is finger
  13. Process in a boiling water canner for 10 minutes
  14. Adjusting for altitude
  15. Remove jars and cool
  16. Check lids for seal after 24 hours
  17. Lid should not flex up and down when center is pressed
  18. Label
  19. Decorate
  20. And gift !

Step 15

Total Time in Minute 50

Ingredients Count 8

cooking zucchini  pineapple  ginger jam kicked up with habanero s

See More Relate Photo



Crushed pineapple


Crystallized ginger


Fruit jell

Pineapple jell-o

Food coloring

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