Faux Rhubarb Jam made with Zucchini
Zucchini can be grated and used as a jam when mixed with various fruits and fruit like materials just as Gelatin products. Depending on the foods you receive from the food bank, if you have zucchini, you can make small batches of jams, or if you have the time, some preserves. Making jam requires pectin or sugar, and reducing sugar from the recipe can make the jam 'runny' for the sugar is needed for the jam to set. However, one has limited amounts of sugar at times, or, they wish to stretch it out for other recipes, or for lesser carb content. This recipe uses half the amount of sugar called for in the original one I adapted for this new flavour.
List of Ingredients
- 6 cups grated Zucchini (medium size) - Needed
- 3 cups sugar - Needed
- 1 package sugar free Tropical Fruit gelatin - Needed
- 1 Orange - Needed
- 1/2 can crushed pineapple - Needed
Instructions
- Peel and grate zucchini and put in a medium pot on low heat.
- Add 1/2 can crushed pineapple, and juice from one orange to pot, stirring constantly, bring to a boil.
- When begins to all look like crushed pineapple and liquid surfaces from zucchini, add tropical fruit gelatin, and 3 cups of sugar.
- This recipe uses sugar free gelatin, so you may have to adjust for taste if you have gelatin that requires sugar.
- Place in container and store in fridge for up to 3 weeks.
Final Comments
This recipe used Tropical Fruit Gelatin and orange to create the 'faux' Rhubarb Flavour. You may want to use such a mixture as a pie filling (depending on consistency). I have found that depending on the different 'sour' fruit you add (e.g. lime juice, lemon juice etc.) you can modify the flavour of the jam. You can also choose to use a different flavour of gelatin.
This recipe is an adaptation from one at Granny's Kitchen http://www.grannieskitchen.com
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