[jenn]

I'm in a jam making mode but as much as I am looking forward to the next 22lb box of apricots I'm thinking to branch out a bit. It crossed my mind that zucchini jam/preserves might be interesting. I've looked on line and it seems like there is one recipe in the universe which demands the use of sure-jel AND a package of jello--apricot prefered but peach acceptable.

I don't want to eat jello and I don't care if my jam is runny.

Does anyone know of a recipe for zucchini jam without these two ingrediants? Alternatively I'm thinking to strike out on my own and just shred and cook zucchini and mix it with apricots and make jam out of that.

Thoughts?

[Alana]

Look up 'courgette' jam - in Europe, zucchini are called courgettes, and European and European-style jams don't use jello or sure-jel! Similarly 'marrow' is the British term for an overgrown courgette - there are some possibilities there.

Some links...

http://uktv.co.uk/food/recipe/aid/514444

http://fr.gastronomie.kalys.com/en/recette/courgette-jam

http://www.allotment.org.uk/recipe/49/recipe-for-marrow-jam/

http://www.cookitsimply.com/recipe-0010-03265t.html

[dory]

Hi Jen,

I make up almost all of my jam/jelly recipes. I don't like to use a lot of sugar or to cook my recipes forever, so I use Pomona's pectin, available in natural food stores in the U.S. I think that zucchini would be an interesting ingredient. I have just been making zucchini bread since we have an abundance this time of year, and NO tomatoes, due to an unusually cool summer. (No ratatouille this year!) You could play with the idea of zucchini bread and even add ingredients like raisins and nuts. I don't care for store-bought jam-- too sweet, so I make most of my own and almost never with a recipe. I have made good pumpkin and pear jam, so I am sure you can do things with zucchini. Have fun. Maybe I will do it myself.

Dory