Zoo Jam!

Zoo Jam, AKA Zucchini Jam.  I know it sounds a little strange and you might be wondering how the heck zucchini ended up in jam.  But trust me, it's delicious!  And if you like marmalade, then you will love this stuff!  My Mom used to make this jam all the time as I was growing up, using the giant zucchinis from our garden.  Every time I taste this jam now, I'm transported back to my childhood, sitting in our tiny little house.  For me, there's nothing better than zoo jam on toast!

Let's make some jam!  The full recipe will be at the bottom of the post for you.

Before you get started with the jam, you are going to need to sterilize your jars and lids.  This recipe makes about 10 cups of jam, so make sure you have enough jars ready.  To sterilize the jars, place them in a large pot, cover with water, making sure the water comes above the jars by about an inch.  And then boil the living day lights out of them!  Just kidding!  Once the pot comes to a boil, 10 minutes at the boil will be good.  Then, using tongs or the fancy canning utensil thing (that I don't have), carefully take the jars and lids out and set them on a clean towel, upside down to dry.  Please be careful, they are going to be hot!  I don't have a canning pot, so I used my biggest soup pot.  It wasn't big enough to do all the jars and lids at once, so I did two batches.  Just make sure you don't re-use the water or crowd your pot.  You don't want the jars banging into each other or they could crack or break.

For the jam, you're going to need 6 cups of grated zucchini.  I peel it, my mom doesn't.  So it's up to you.  If you want the green bits of skin in your jam, go for it!  I've had it both ways, and it doesn't effect the taste at all,  just the look.  Once it's grated, the zoo can go in the pot.  A great trick I learned, was 

to put the zoo in the pot in one cup piles.  That way, you don't lose count of how many cups you have.  Once you have six piles, you're good to go!

Once all the zoo is in the pot, bring it to the boil over medium heat and let it simmer for about 6 minutes.  This

will bring all the water out of the zoo.  After 6 minutes, you can add 5 cups of white sugar (this used to be 6, we reduced it last year.  It could even be reduced again I'm sure...next batch!), 1 cup of crushed pineapple (the juice is ok too) and 1/2 cup of lemon juice.  Give this a good stir and bring it back to the boil.  Let this mixture simmer for another 8 minutes.  Then, add 1 double package (or 2 small packages) of peach Jell-O.  Stir this all together and take the pot off of the heat.  

Make sure the jars are dry and ladle the jam into them.  If you have a funnel with a wide spout, it will definitely make the job easier.  The jam does tend to get stuck in regular sized funnels, so I use a ladle. Which can create a bit of a mess if you're not careful.  Before you put the lids on, give the jars a wipe with a paper towel so they're not sticky.  Then on with the lids!  Tighten them hand tight, and voila!  Zoo Jam!

The jam will have a thinner than expected consistency, until it goes in the fridge.  The gelatin in the Jell-O will set the jam once it's cold.  As long as your jars seal, the jam is safe on the shelf.  Pop it in the fridge the day before you want to use it, and it will be nice and thick.  It's delicious on toast with peanut butter or butter, on scones or muffins.  You could even use it as a sweet component in a vinaigrette.  

I hope you enjoy the jam as much as I do.  And if you decrease the sugar any more, let me know how it turns out!

Happy jamming!

Here's the recipe:

Ingredients:

• 6 Cups of peeled or unpeeled zoo
• 5 cups of sugar
• 1 cup crushed pineapple
• 1/2 cup lemon juice
• 1 double package of Peach Jell-O powder (or 2 small packages)

1. Place the zoo in a large pot and bring to a boil over medium heat.  Simmer for 6 minutes.
2. Add sugar, pineapple and lemon juice and stir.  Return to the boil and simmer for an additional 8 minutes.
3. Stir in the Jell-O powder and remove from the heat.
4. Ladle into jars and seal.
5. Refrigerate the day before opening to set the jam.

*Yields approximately 10 cups of jam.

My Mom's original recipe :)