Peach Zucchini Jam
Recipe type: Canning, Preserves
Prep time: 
Cook time: 
Total time: 
Serves: 12-13 small jars
  • 3 c. peeled shredded zucchini
  • 4 c. sugar
  • ½ c. lemon juice
  • 2 c. peeled and diced peaches or apricots
  • 1 large. pkg. apricot or peach Jello(depending on the fruit you use)
  1. Before you start, sterilize all jars and lids. If I have a lot, I run them through the dishwasher on the hotest cycle (no soap). If you only have a few or don't have a dishwasher just boil the jars/lids in a dutch oven on the stove for 20 minutes, remove with tongs and let air dry. Do not touch until you are ready to pour the jam into the jars.
  2. Bring zucchini, sugar, lemon and peaches OR apricots to a boil
  3. Simmer 15 minutes, stirring occasionally.
  4. Using a submersible hand blender, blend until it's of a smooth consistency. If you prefer some fruit chunks in your jam, don't blend as much.
  5. Add Jello and stir well.
  6. Pour into jars and tighten lids right away. Leave alone until all jar seals have popped. Some recipes call for a waz seal, I don't use this method; I rely on the heat to seal the lids and for the most part all my jars "pop" or seal shut, as long as I leave them alone. It may take a few hours.
  7. This jam may take few days to "set" so you will want to make ahead.
Recipe by This Lil Piglet at