Zucchini Bread Jam

Prep Time30

Cook Time25

Additional Time1

Total Time1 55

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

To begin, combine the shredded zucchini, apple juice, pectin, raisins, lemon juice, cinnamon, and nutmeg into a large pot. (I always use an 8 quart, stainless-steel stock pot. Enameled cast iron is also fine. You never want to use aluminum or other reactive metal. That includes the utensils as well.)
Stir the ingredients together and bring it to a rolling boil over medium high heat. A rolling boil is a boil that can not be stopped by vigorous stirring.
Add the sugar and again bring it to a rolling boil. Stir continually. Boil for 1 minute and remove it from the heat.
Ladle the jam into prepared half pint jars. Leave 1/4 inch of head space.
Remove air bubbles, wipe the rims, and add the lids and rings.
Place the jars in your hot water bath or steam canner, then process for 15 minutes. (Adjust for elevation.)
When they are done processing, turn off the heat and remove the lid to the canner and allow the jars to sit for 5 minutes.
Carefully remove the jars to a surface that is lined with towels or a cooling rack - in a place that is draft-free. Leave the jars undisturbed for 12-24 hours.
Remove the rings and test the seals.
Label and store in your pantry.

See This Recipe:

https://cosmopolitancornbread.com/zucchini-bread-jam/