Most of the jam, jelly and marmalade recipes were quite similar. From Marian Evans, Emmetsburg, Iowa, comes a Zucchini Jam Recipe that uses quite a bit of zucchini, and it shows how to freeze zucchini as well.
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Zucchini Jam Recipe
6 cups peeled and grated zucchini
4 tablespoons water
6 cups sugar
1 medium can (15 to 16 ounces) crushed pineapple, drained
1/2 cup lemon juice
1 large package (6 ounces) apricot or orange gelatin
1. In large saucepan, combine zucchini and water. Cook for 10 minutes; drain liquid.
2. Add sugar, pineapple and lemon juice to zucchini. Boil for 6 minutes. Add gelatin and stir well.
3. Immediately pour mixture into hot, sterilized jelly jars. Seal and refrigerate or freeze.
NOTE: The National Center for Home Food Preservation does not recommend canning summer squash or zucchini. Processing times are undetermined for the low-acid vegetable, which require pressure canning. They recommend freezing, drying or pickling for summer squash and zucchini.
