Zucchini Squash Jam

VeganVegetarian
Prep: 10 min Cook: 18 min

A sweet and tangy zucchini squash jam infused with pineapple and apricot jello, perfect for spreading on toast or serving with breakfast treats, appealing to those who enjoy fruit preserves.

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Ingredients

  • 6 cups peeled squash, grated ⓘ
  • 6 cups sugar ⓘ
  • 12 oz crushed pineapple, drained ⓘ
  • 1 cup water
  • 2 Tbsp lemon juice ⓘ
  • 2 (3 oz) packages apricot jello ⓘ

Instructions

  1. Add water to grated zucchini squash in a large pot.
  2. Bring to a boil and cook for 6 minutes.
  3. Add sugar, lemon juice, and drained crushed pineapple.
  4. Cook (boil) for 6 more minutes.
  5. Add apricot jello and cook for an additional 6 minutes.
  6. Pour into jelly jars and seal.

Nutrition & Diet Analysis (per serving)

54 kcal 3% DV
Protein Fat Carbs

Macronutrients

Protein 0.8g 2% DV
Total Fat 0.2g
Carbs 13.4g 5% DV
Fiber 1.7g 6% DV
Sugar 0.9g 2% DV

Electrolytes

Sodium 10.3mg
Potassium 115.3mg 2% DV

Vitamins & Minerals

Vitamin A 0.3mcg
Vitamin C 10.9mg 12% DV
Calcium 14mg 1% DV
Iron 0.3mg 1% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

peeled squash sugar lemon juice water pineapple

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