Zucchini Ginger Jam Recipes

Steps:

• Use zucchini that is young, about 10 inches long.
• Larger zucchini may also be used.
• Wash zucchini and then cut off both ends of zucchini and discard.
• Cut zucchini into quarters (length wise).
• Remove any soft zucchini meat and seeds from the middle and discard.
• Coarsely shred zucchini and add to a cooking pot.
• Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
• Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
• Remove from heat.
• Add lemon and orange powder; stir well to dissolve.
• Fill jars with a lid and store in refrigerator.
• You may also preserve this jam in glass containers and process in the regular way.

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.

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:

• Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
• In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.

Steps:

• Place zucchini, pineapples, and crystallized ginger in a food processor and puree.
• Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
• Stirring all the while.
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
• Fill 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.
• Process in a water bath for 10 minutes.

Steps:

• Preheat oven to 350 degrees. Sift the flour, baking soda, baking powder and salt into a large bowl. Stir in the sugar. In another bowl, whisk together the eggs, oil, orange juice, zest, ginger and vanilla. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.
• Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Slice and serve.