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Heavenly Peach Zucchini Jam | Kitchen Cents
Rachel Koller

Peach Zucchini Jam Recipe

4.66 from 20 votes
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!
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Prep Time 5 minutes
Cook Time 20 minutes
Process Time (water bath) 20 minutes
Total Time 45 minutes
Servings: 8 cups

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

Equipment

Method
 

  1. Bring to boil zucchini and pineapple juice until zucchini becomes soft. (3-5 minutes)
  2. Add Sure-Jell and bring to a boil.
  3. Once the zucchini mixture has come to a boil add sugar and crushed pineapple. Bring to a boil again and boil for 5 minutes.
  4. Remove from heat and add peach flavored jello. Stir for 1-2 minutes to allow jello to dissolve.
  5. 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.
  6. Process in using a water bath method for 20 minutes. Remove from water and let rest for 24 hours.
  7. 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.
  8. 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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