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:
- canned pineapple (rings, chunks, tidbits or crushed)
- Sure-Jell or generic equivalent (I use the Kroger brand because it’s less expensive and works just as great)
- peach jello
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).
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 MY SHREDDED ZUCCHINI FOR THIS RECIPE:
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.
LET’S MAKE IT:
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.
HERE’S THE FULL PRINTABLE RECIPE:
- 6 cups (20-26oz) peeled and shredded zucchini (see notes)
- 20 oz can pineapple in juice, use any canned pineapple but 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
- 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.
- If you desire a thicker jam, drain and squeeze shredded zucchini before cooking.
- 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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