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 know what you’re thinking.
But Rachel, there’s ZUCCHINI in this jam!
I swear, I thought the same thing the first time I had zucchini jam, but it really is sooooo good.
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.
INGREDIENTS YOU NEED TO MAKE THIS ZUCCHINI JAM RECIPE:
You can find the full printable recipe at the bottom. Here’s what you’ll need for this zucchini recipe:
- zucchini
- canned pineapple (rings, chunks, tidbits or crushed) just make sure you crush it before adding
- Sure-Jell or generic equivalent (I use the Kroger brand because it’s less expensive and works just as great)
- sugar
- peach jello, though you can mix it up with different flavors such as orange, apricot, etc.
HOW TO MAKE JAM WITH ZUCCHINI:
This zucchini recipe is really easy.
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.
Add the zucchini and pineapple juice into a pot and cook until zucchini has softened (about 3-5 minutes).
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.
Boil the pineapple zucchini mixture for 5 minutes.
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.
Process the jam in a water bath for 20 minutes to ensure the jars seal.
This process makes this zucchini jam recipe shelf-stable for up to 2 years (as long as the jars seal and stored properly).
ZUCCHINI JAM: FAQS
WHAT IS A WATER BATH?
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.
SHOULD I DRAIN THE SHREDDED ZUCCHINI?
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.
HOW MUCH PEACH ZUCCHINI JAM WILL THIS RECIPE MAKE?
This recipe yields about 8 cups of jam which equates to 8 half-pint jars.
HOW LONG WILL JAM KEEP?
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.
MAKE IT NOW:
Are you ready to make this zucchini recipe? I’m so excited for you to try it!
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 sweet peach flavored jam pairs perfectly with my Grandma B’s Dinner Rolls.
HERE’S THE FULL PRINTABLE RECIPE:
Peach Zucchini Jam Recipe
Sweet peach flavored jam filled with pineapple and zucchini. A new family favorite jam recipe. Bonus... we can use up all that fresh summer zucchini!
Ingredients
- 6 cups (20-26oz) peeled and shredded zucchini (see notes)
- 20 oz can pineapple in juice, use any canned pineapple (if using chunks, tidbits or rings, crush the pineapple before adding)
- 1 (1.75 oz) box Sure-Jell or generic equivalent
- 5 cups (1000 g) sugar
- 6 oz box Peach flavored Jell-o
Instructions
- Bring to boil zucchini and pineapple juice until zucchini becomes soft. (3-5 minutes)
- Add Sure-Jell and bring to a boil.
- Once the zucchini mixture has come to a boil add sugar and crushed pineapple. Bring to a boil again and boil for 5 minutes.
- Remove from heat and add peach flavored jello. Stir for 1-2 minutes to allow jello to dissolve.
- Pour into sterilized jars (I like to use half-pints = 1 cup each). Clean rim of jars. This step is very important (if anything is on the rim the jar may not seal properly). Add sealing lid and ring.
- Process in using a water bath method for 20 minutes. Remove from water and let rest for 24 hours.
- After 24 hours confirm each lid sealed by pressing the "button" in the center of each lid. If it clicks it did not seal. See notes if this happens.
- Store in a cool dry place for up to 2 years. Refridgerate after opening.
Notes
- If you desire a thicker jam, measure shredded zucchini then squeeze and/or drain using a colander, cheesecloth or paper towels to remove extra liquid.
- If the lid does not seal you will hear a click when the lid is pushed down. If this happens you can reprocess with a new jar and lid or store in the refrigerator and enjoy within 2 months.
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O.P. 9.16.20 Updated: Text and photos 8.16.23
Absolutely!
I have extra zucchini, this would be a good way to use it up.
No, pineapple juice.
Is there any lemon juice in this recipe?
Hi Heidi. Was it runny after it cooled completely? The jam will thicken as it cools.
I drained the zucchini as noted and it is still quite runny. Any suggestions? Should I open, reprocess with an additional packet of sure jel? Thanks!
I would say yes. It offers flavor and texture.
Hi Hope! Thanks for sharing. They are fantastic as a gift!
Great to know. Thank you for sharing so others can use this information.
Great question Cindy. I have updated the notes on the recipe card to reflect. Measure the shredded zucchini then drain. I hope you enjoy this recipe as much as we do.
Thanks for sharing your recipe. For the thicker jam, as per your notes, do I squeeze the liquid from the zucchini before or after I measure the needed amount.
Glad to see you are intelligent enough to understand crushed pineapple is everything you need without any added steps. In my recipe I state to use pineapple in juice because people may have tidbits, rings, chunks or crushed which can all be used but if using the first 3, they need to be crushed before adding. I want to make it clear to my readers that any canned pineapple in juice will work for this recipe not just crushed. I hope that makes it more clear as to why I don’t just list “crushed pineapple.”
Why not just say use crushed pineapple?
This looks so good! What a best way to use up garden Produce!
That sounds delicious. Unfortunately I haven’t substituted mango for the pineapple in this recipe so I’m not sure how it would turn out. If you try it I’d love to hear about your experience.
I like to try with mango jello. Could I substitute the pineapple with mango?
I’ve never switched out the crushed pineapple. I’m not sure how it will effect the taste or texture but I’m guessing it will change both.
Can I use canned diced peaches instead of crushed pineapple? Thank you
Hi Pauletta, I haven’t used SureJell light in this recipe before so I can’t say how to modify or adjust the sugar. If you try it with SureJell Light I would love to hear how it went.
Can you use surejell light? How much sugar?
Paauletta Ader
I’m not sure. I would think yes because they are both a summer squash. If you try it you’ll have to let me know how it goes.
Can yellow squash be used instead of zucchini?
Too much liquid left from the zucchini can cause the batch to not thicken as much as it should. I think you can add additional sure jell or use this batch as a syrup rather than jam. I hope this helps.
What do you do if it doesn’t set up? I followed everything even strained most the water off of the zucchini. Can I redo this batch, maybe add another sure jell. HELP
I’m not sure why you would be leery about this jam… it is cooked and sealed as most cooked jams and jellies are. As long as you take the proper steps this jam can be shelf stable for up to 2 years. Of course, like any home canned products, you can look for signs of spoilage before consuming. This can include off-put smell, mold or yeast growth. If any of these signs are present, through it out. Being a daughter of a Food Science and TLC teacher, “when in doubt, throw it out!”
Hi Angela. You can use different flavors. We’ve used several like orange, peach, apricot and a few others. We’ve even mixed the flavors. It will change the flavor but if you have a favorite kind, try it.
I haven’t used Certificate Packet so I’m not sure.
I am leary about this jam as far safety. How would you know if it was bad without tasting it?
Do you have to use peach jello or can you use any flavor for a variation?
Can I use a 3 ounce certificate packet instead of surejell?
I have used frozen zucchini and the first time i did not drain the extra water. This time I have drained the extra water. The consistency does not seem to have changed.
LOVED this recipe! I used the half pi ts because I want to give them as gifts. 3 out of 12 did not ping so I ran them through another hot bath! They did ok then! Will make this again!! Thanks.
Is the pineapple a necessary ingredient?
I haven’t tried it with frozen but I would guess if you drain the liquid it would work. Did you peel the zucchini before freezing? That would be something to think about too.
Have you tried using frozen zucchini? I measured out into 6 cup portions before freezing. But when it thaws there’s so much more liquid than fresh. Afraid it won’t set properly. I’ve made this recipe multiple times but always using fresh zucchini.
Hi Gerri. I would think so but I’ve never tried a sugar-free version. I’d love to hear about your experience if you try using sugar free products. I’ve been trying to cut carbs and would love to know if this jam works with sugar free alternatives.
I have the same question as Faye. Can recipe be adjusted for diabetics?
Right?!?! We love it! Thanks for stopping by.
This recipe is EXCELLENT! Can’t taste the zucchini, and it is so delicious! Thank you for showing me a great use for all of our zucchine!
I would think so but I’ve never tried. I’d love to hear about your experience if you try this recipe sugar free. I’ve been trying to cut carbs lately but love this jam.
Can this recipe be altered to use sugar free products for a diabetic?