Introduction
Hey there, jam lovers! Do you remember those lazy summer days, maybe helping Grandma in the kitchen, the scent of fresh fruit filling the air? Or perhaps you’re like me, with a garden overflowing with zucchini, wondering what else you can possibly make? Well, get ready for a little kitchen magic! This Peach Zucchini Jam recipe is one of those surprising, delightful treats that becomes an instant favorite. It might sound a little wild – zucchini in jam? – but trust me, the zucchini is our secret weapon. It acts like a perfect, neutral base, soaking up all that gorgeous peach flavor and giving the jam the most wonderful texture. It’s incredibly easy, comes together quickly, and tastes like sunshine in a jar. Let’s make some!
Why You’ll Love This Recipe
- Fast: No hours of simmering required here. This jam sets up beautifully and quickly.
- Easy: Seriously, if you can stir and measure, you can make this jam. It’s perfect for beginners!
- Giftable: Pour it into cute jars, tie a ribbon, and you’ve got a thoughtful, homemade gift everyone will adore (and be intrigued by!).
- Crowd-pleasing: Spread on toast, biscuits, or even as a topping for ice cream, this jam disappears fast. People are always amazed when you tell them the secret ingredient!
Ingredients
- 6 cups (20-26 oz) peeled and shredded zucchini: Yep, the star of our sneaky show! Shredded fine is best.
- 20 oz can crushed pineapple in juice: Adds a lovely tang and texture. Make sure it’s crushed, or give bigger pieces a quick mash. Don’t drain the juice!
- 1 (1.75 oz) box Sure-Jell or generic equivalent: This is our gelling agent, essential for getting that perfect jam set.
- 5 cups (1000 g) sugar: Seems like a lot, I know, but sugar is crucial for flavor, set, and preservation in jam.
- 6 oz box Peach flavored Jell-o: Ah, the other secret! This gives us that vibrant color and intense peach flavor.
How to Make It
Alright, let’s get cooking! Grab a large, heavy-bottomed pot or Dutch oven. This is where all the magic happens.
First, add your shredded zucchini and the undrained crushed pineapple to the pot. Give it a good stir to combine. It might look a little… green and yellow right now, but trust the process!
Next, sprinkle the Sure-Jell pectin evenly over the zucchini and pineapple mixture. Stir it in well.
Place the pot over high heat and bring the mixture to a rolling boil. A “rolling boil” is one that continues to bubble even when you stir it. Stir constantly to prevent scorching the bottom.
Once you hit that rolling boil, immediately pour in all 5 cups of sugar. Add the box of peach Jell-o right after.
Now, stir, stir, stir! Keep stirring constantly and bring the mixture back to a rolling boil. This is important – you need it to boil vigorously again.
Boil for exactly 1 minute, stirring constantly. Don’t overcook it, or the pectin might break down. Just one minute!
After 1 minute of rolling boil, remove the pot from the heat. Carefully skim off any foam that rises to the top using a spoon. This just makes for a prettier jam.
Ladle the hot jam carefully into clean jars. If you’re using canning jars, you can process them in a hot water bath for 10 minutes for pantry storage, or simply place lids and rings on hand-tight and let cool to room temperature before refrigerating. For a quick, no-fuss method, I usually just pour into clean jars, let them cool slightly, then pop them straight into the fridge once they are cool enough.
Substitutions & Additions
Want to get creative? Here are a few ideas:
- Swap the Peach Jell-o: Try Apricot or even Strawberry Jell-o for different flavor profiles!
- Add Spices: A pinch of ground ginger or cinnamon added with the Jell-o can give it a nice warm note.
- Extra Fruitiness: A splash of lemon juice (a tablespoon or two) can brighten the flavor, although the pineapple already adds some acidity.
- Different Pineapple Texture: If you only have chunks, whiz them briefly in a food processor or blender with their juice until mostly crushed before adding.
Tips for Success
- Measure Accurately: Especially the sugar and pectin. Jam making is a bit of a science, and accurate measurements help ensure it sets properly.
- Don’t Reduce Sugar: As tempting as it might be, reducing the sugar can prevent the jam from setting correctly and affect its shelf life.
- Shredding Size: Aim for fine shreds of zucchini. This helps them disappear into the jam texture.
- Rolling Boil is Key: Make sure you reach and maintain that rolling boil (that you can’t stir down) for the specified times.
- Safety First: Be careful when working with hot sugar and jam!
How to Store It
This is a quick jam, which means it’s best stored in the refrigerator or freezer.
In the refrigerator, this jam will keep beautifully for several weeks (usually 3-4 weeks, though it rarely lasts that long in my house!). Make sure it’s in a clean, airtight container.
For longer storage, you can freeze the jam. Leave about 1/2 inch of headspace in your freezer-safe containers (jars or plastic tubs) as the jam will expand slightly when frozen. Frozen jam can last for 6-12 months.
If you’re experienced with traditional water bath canning and want to store it at room temperature, you can process sealed jars for 10 minutes in a boiling water bath according to standard canning practices. Always consult reliable canning resources if you choose this method.
FAQs
Q: Does it really taste like zucchini?
A: Nope! The zucchini is very mild and takes on the flavor of the peach Jell-o and pineapple completely. It primarily adds texture and volume without contributing a veggie taste.
Q: Can I use fresh peaches instead of Jell-o?
A: This specific recipe relies on the flavor profile and setting properties of the Jell-o and pectin combination with the zucchini/pineapple base. Using fresh peaches would require a different jam recipe with a different pectin type and sugar ratio designed for fruit.
Q: Do I need to peel the zucchini?
A: Yes, peeling is important! The green skin can affect the color and texture of the jam, and we want that lovely peach color and smooth texture.
Q: Can I make a smaller batch?
A: You can halve the recipe, but jam ratios are precise, so make sure you accurately halve all ingredients, including the pectin and Jell-o. I find making a full batch is easy and yields plenty for gifting and keeping!
Grandma's Secret Surprise! Easy Homemade Peach Zucchini Jam
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Spoon For stirring and skimming foam
- Clean jars For storage
- Canning jars, lids, and rings (Optional) For pantry storage
- Hot water bath canner (Optional) For pantry storage
- Food processor or blender (Optional) If using chunk pineapple
Ingredients
Hauptzutaten
- 6 cups peeled and shredded zucchini (20-26 oz) Shredded fine is best.
- 20 oz can crushed pineapple in juice Don't drain the juice! Give bigger pieces a quick mash if needed.
- 1 box Sure-Jell or generic equivalent (1.75 oz) Pectin gelling agent.
- 5 cups sugar (1000 g)
- 6 oz box Peach flavored Jell-o
Instructions
- Grab a large, heavy-bottomed pot or Dutch oven.
- Add your shredded zucchini and the undrained crushed pineapple to the pot. Stir to combine.
- Sprinkle the Sure-Jell pectin evenly over the mixture. Stir in well.
- Place the pot over high heat and bring the mixture to a rolling boil. Stir constantly.
- Once it hits a rolling boil, immediately pour in all 5 cups of sugar and add the box of peach Jell-o.
- Stir constantly and bring the mixture back to a rolling boil.
- Boil for exactly 1 minute, stirring constantly.
- Remove the pot from the heat. Carefully skim off any foam.
- Ladle the hot jam carefully into clean jars. Allow to cool slightly before storing in the refrigerator, or process in a hot water bath if canning for pantry storage.