Courgette Jam Recipes

Steps:

• Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
• Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

Steps:

• Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
• Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
• Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
• Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
• Add surejell and boil for 1 minute.
• Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
• Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
• NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.

Steps:

• Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
• Allow to boil for 15 minutes.
• Add, sugar, Jello and pectin and stir until dissolved.
• Continue boiling for 10 minutes, stirring occasionally.
• Pour into sterilized jars and seal.

Steps:

• Put peeled courgettes in food processor and blast until almost chopped.
• Add drained pineapple and give a short blast to finish. It needs to be fine but not too fine but not pulp.
• Scrape into jam pan, add lemon juice and sugar. Give it a good stir to get the juices running.
• Put on a low heat and stir until all the sugar granules have melted then bring to boil and boil fast for 4 minutes only.
• That's it. Pot into hot sterilized jars and seal.

Steps:

• In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.