Grandma's Secret Surprise! Easy Homemade Peach Zucchini Jam
Hey there, jam lovers! 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!
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.
Notes
Tips for Success: Measure accurately, especially sugar and pectin. Do not reduce sugar. Aim for fine shreds of zucchini. Ensure you reach and maintain a rolling boil.
Storage: This quick jam is best stored in the refrigerator for several weeks (usually 3-4). For longer storage (6-12 months), freeze in freezer-safe containers, leaving about 1/2 inch of headspace. Experienced canners can water bath process sealed jars for 10 minutes for pantry storage (always consult reliable canning resources).
Substitutions & Additions: Try Apricot or Strawberry Jell-o. Add a pinch of ground ginger or cinnamon. A tablespoon or two of lemon juice can brighten flavor. If using chunk pineapple, whiz in a food processor first.
FAQs: The zucchini does not taste like zucchini; it takes on the peach and pineapple flavor and adds texture. This recipe relies on Jell-o and pectin; using fresh peaches requires a different recipe. Peeling the zucchini is important for color and texture. You can halve the recipe, but be precise with measurements.