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 ZUCCHINI JAM:
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).
FREQUENTLY ASKED QUESTIONS
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 IT 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
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
Method
- 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.
Tried this recipe?
Let us know how it was!Originally Published 09/16/2020 Updated: 06/27/2024
Hi. Mine is still on the stove in the hot water bath, but I have to say my jars look nothing like your picture. I followed the recipe to a tea, but the color is a light peach color not orange, which is great…. But you can see the shredded zucchini which gives away the secret. I was hoping that this would be better disguised. Very anxious to taste it.
What did you think?
Can you freeze this
I haven’t ever tried but would think it would be fine. I would allow the pectin to set before freezing though.
I really want to make this but I don’t want to go to the store to get canned pineapple when I have fresh juicy peaches growing along with my zucchini. How can I make this jam and have it true to its name?
I haven’t made this recipe with peaches but I would guess you can substitute the pineapple and juice with your peaches that have been lightly crushed. If you try it I would love to hear about your experience! Thanks for stopping by.
Apricot is wonderful and so is strawberry ,apricot is not available any longer but its the best on biscuits
I would love all jello jam recipes you have. It sounds so delicious and b it’s b less expensive than using 2 packs c of sure jello. Thanks
Could one use frozen grated Zuchinni instead of fresh? Since it is being cooked anyway…
I haven’t tried with frozen zucchini but I think it would work. Just make sure to thaw and drain completely before adding it to the recipe. Extra liquid can make it thin.
Hi! Used 4 cups fresh grated, and 2 cups frozen zucchini…. I believe the frozen gave it a different appeal of taste and odor. Not horrible. But i wouldnt suggest using all frozen.
Thanks for sharing!
How much headspace should you have in the jar?
At least half an inch.
I can’t find peach jello anywhere. Can I use orange jello and a cough of peaches?
Hi AnneMarie, You can use whatever flavor jello you would like. We prefer the peach to make the jam taste like peach. I haven’t made this with canned peaches so I’m not sure if that will work.
Peach jello was disconnected a while back.
Hi Carolyn. I am still able to get peach gelatin at several stores still including Walmart.
Can fresh peaches be added to this? If yes, what would the process be?
Hi Dee,
I haven’t made this recipe with fresh peaches. I don’t know if or what should should alter if you add fresh peaches.
Mine sealed, but didn’t set.
This may be due to excess moisture in the zucchini or if you used a different kind of pectin. I’ve had my jam come out like a thick syrup before because I didn’t drain all the excess liquid from the zucchini. We used it on pancakes and waffles and it was delicious!
Hi Rachrl. I made your jam for the first time. I used sugar free jello, and monkfruit rather than refined sugar. I only used 2.5 cups.
I also used faux pineapple (zucchini pineapple) but used no sugar added pineapple juice when cooking the zuchini. No lemon! Is it safe? It tastes great!
Hi Julie. With that many alterations I’m really not sure. Sugar and acid (lemon) is used as a preservative in recipe like this.
This jam is amazing. I have made peach, strawberry and cherry and all of them are outstanding. Can you substitute squash for zucchini? If not do have a different recipe for jam using squash?
Thank you for the recipe!
I haven’t tried this recipe with squash but that’s a great idea. I’ll update this comment when I try it.
How much pineapple juice do I put in with the zucchini?
You will add all the pineapple juice in the can of pineapple.
I have extra zucchini, this would be a good way to use it up.
Absolutely!