Zucchini Squash Jam
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.
Ingredients
Instructions
- Add water to grated zucchini squash in a large pot.
- Bring to a boil and cook for 6 minutes.
- Add sugar, lemon juice, and drained crushed pineapple.
- Cook (boil) for 6 more minutes.
- Add apricot jello and cook for an additional 6 minutes.
- Pour into jelly jars and seal.
Tips & Substitutions
For a smoother jam, consider blending the grated squash before cooking. If you want to reduce sugar, use a sugar substitute like stevia, but this may affect the texture. You can also experiment with different jello flavors such as peach or mango for a unique twist. Remember to follow proper canning techniques to ensure safety when preserving your jam.
Serving Suggestions
Zucchini squash jam is delicious spread on toast or used as a filling for pastries. It also pairs beautifully with Lamingtons for a delightful dessert experience. For a savory twist, serve it alongside cheese platters or mix it into yogurt for a refreshing snack. Consider using it as a topping for pancakes or waffles as well.
Storage & Reheating
Store the sealed jars of zucchini squash jam in a cool, dark place. Once opened, refrigerate and consume within 2-3 weeks for best quality. If you prefer to freeze the jam, use freezer-safe containers, leaving some headspace for expansion. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Squash Jam contains roughly 452 calories, with 9g protein, 110g carbohydrates, and 2g fat. It is an excellent source of vitamin C (149% of the Daily Value), dietary fiber (77% of the Daily Value), and potassium (22% of the Daily Value), and a good source of protein and iron. It also contributes 22g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used in place of zucchini in this recipe. The flavor will be slightly different, but it will still work well. Just make sure to peel and grate it before adding it to the pot.
How long does the jam last once opened?
Once opened, the zucchini squash jam should be refrigerated and consumed within 2-3 weeks. If you notice any off smells or mold, discard it immediately. Proper canning techniques can help extend shelf life if sealed properly.
Is this recipe suitable for canning?
Yes, this zucchini squash jam recipe is suitable for canning. Ensure you follow all recommended canning practices for safety. Use sterilized jars and lids, process them in a water bath for the appropriate time, and store them in a cool, dark place to maximize freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).