Zucchini and Peach Jello Jam with Pineapple -Christmas In July

What do you do with all that zucchini the garden gifts you after you've grilled, sauteed, fried, stuffed, grated, zoodled, souped, pickled and baked with it? Next on the list... Jam. Yep, let's peel it and call it Surprise Peach Jam for folks that might be a little leery, or the fearless can leave a little green and come right out and call it Zucchini Peach Jam, as I did:@) This is another Jello jam idea and I've read quite a few recipes and comments, it sounds like the three best flavors to use are Peach, apricot and strawberry. But you could use any flavor you'd like.

Christmas in July? Why not tuck a few jars of summer away for the holidays... they-are-coming-folks... 

I'm guessing, including jars, this would come to about $1 per 8 oz jar of jam. Not bad:@) 

I made a half batch with one mammoth zuke my son found hiding in the garden, that gave me four 8 oz jars. Since the instructions I've seen haven't been very detailed and I want you to succeed and be as happy with this as I am, here are some notes:

1. Pictured, I only peeled half of a green zucchini. I bet a yellow skinned squash would be very pretty in this.
2. The idea is to cook most of the liquid out of the zucchini to add body to the jam. The biggest complaint I've seen is it's a runny jam. As you can see, mine was very firm.
3. As you stir and turn it over, flatten the squash back down to cover the bottom of the pan.
4. As the liquid evaporates, you'll stop seeing water when you move the squash with a spatula and start seeing clear bubbles.
5. As a general rule, keep your heat at a low boil and keep stirring so the squash doesn't scorch.
6. I felt it best to bring everything to a quick boil after I added the pineapple,etc. Then reduced the heat to low for the rest of the 10 minutes.
7. It's always a good idea, no matter what jam you're making, to flip your jars upside down and back upright a few times as they cool so the chunky bits redistribute throughout the jam.
8. It took three full days for my jam to finish firming up.
9. And my best tip... Pour a cuppa or glass of wine and dedicate an hour or so to this project. Just enjoy the process, it's worth it folks:@)
10. Need more ideas for zucchini? My Pinterest Board can be found HERE.

Zucchini and Jello Jam with Pineapple-adapted from Mom's Pantry Kitchen
6 C peeled, shredded zucchini-remove big seedy parts before grating, use only the flesh
6 C sugar
16 oz can crushed pineapple, with juice
2 Tblsp lemon juice-I doubled this by not paying attention mistake, that's probably why mine is extra firm 
(2) 3 oz boxes Jello (or one 6 oz), flavor of your choice

1. Add zucchini to large stock pot, cook over low heat, stirring often, until it comes to a boil, approx 20 minutes. Boil for an additional 10 minutes while stirring. 
2. Add sugar, pineapple and lemon juice. Cook over medium heat for 10 minutes, stirring constantly.
3. Remove from heat, add Jello and mix it in for 1 minute to dissolve Jello.
4. Ladle into sterilized jars, add lids and screw bands. Boil in water bath 5 minutes for half pints, 10 minutes for pint jars.

Let's put those monster zukes to good use, get a head start on Christmas gifts, and have a happy day:@)