Tuesday, July 12, 2016

Zucchini Bread Jam and International Can It Forward Day

When the folks at Ball asked me if I'd like to participate in promoting International Can It Forward Day-July 22nd, I said absolutely! I've been casually water bath canning and preserving since my 20's and encourage everyone to give it at try, whether canning a great seasonal buy on produce or, umpoaching cherries from a neighbor's tree:@) But today I wanted to share a different idea to help use up that notorious garden overachiever... zucchini. This Zucchini Bread Jam is a nice topper for anything you'd add cream cheese to. It has warm spices, background flavors of apple and lemon and a bit of body from the zucchini.

The recipe came from Ball's new book of canning, which truly is new. I'd call this a cookbook that is extremely diverse in it's ideas and recipes. 
Stay tuned, I'll have a pickle recipe to share soon that I'm pretty excited to try:@)

What is Can It Forward Day? 

A fun opportunity to learn more about canning:
  • You can ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22nd. You can also share your own #canitforward creations with the brand on Pinterest and Instagram.
  • You can pledge to can-it-forward by signing up via the pledge page and share with friends.
  • You can tune in on July 22nd to watch canning demonstrations via Facebook Live from 10:00AM – 3:30PM ET. Each hour, viewers will have the chance to win a giveaway prize!
  • If you engage with any of the Facebook Live recipe videos, a donation will be made to charity.
And here's that zucchini recipe we all need right about now... 
May I suggest canning some jars for Christmas gifts-it's coming folks, it's coming...

Zucchini Bread Jam-from The All New Ball Book of Canning and Preserving
4 C zucchini, shredded-ok to mix in yellow summer squash
1 C apple juice
6 Tblsp Ball classic pectin
1/4 C golden raisins-I used regular raisins
1 Tblsp bottled lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 C sugar
  1. Add everything except sugar to 6 quart stainless steel or enameled cast iron pot. Bring to a rolling boil.
  2. Add sugar, stir to dissolve, bring to rolling boil. Boil for one minute, remove from heat.
  3. Ladle into sterilized jars, leave 1/4" head space. Remove air bubbles, wipe rims, add lids and rings. 
  4. Process in hot water bath for 15 minutes.
Let's use up that zucchini and have a happy day:@)

8 comments:

  1. that's a neat idea! bet it is a nice bread/cream cheese topper.

    ReplyDelete
  2. Oh my I'm hungry just looking at it!! I've only canned once and it was hard work! LOL!!

    ReplyDelete
  3. I'm so glad that they asked you to participate, Lynn! The zucchini jam looks so tasty and yes, a great way to up the prolific plant!

    ReplyDelete
  4. Congratulations on being asking to participate in the event, Lynn, and what a unique and delicious recipe. Thank you!

    ReplyDelete
  5. What a unique jam Lynn, sounds yummy! I laugh every summer when people start complaining about their abundance of zucchini! I always admire your canning and pickling, it's always been something I've shied away from. I just need to have you as my neighbor :)
    Jenna

    ReplyDelete
  6. Such an intriguing jam! But the flavors sound lovely and I know I'd enjoy it with cream cheese as you served it :)

    ReplyDelete
  7. Zucchini jam sounds so good and different Lynn! Fun for you too that you got to can-it forward :)

    ReplyDelete
  8. Congratulations! This recipe looks like a great way to use up an abundance of zucchini. YUM!

    ReplyDelete

Thanks for stopping by!