Recipe Rhubarb and Zucchini Jam

This rhubarb and zucchini jam is a unique and delicious combination, perfect for spreading on toast, adding to yogurt, or using as a topping for desserts. The tartness of the rhubarb pairs beautifully with the sweet flavor of the zucchini.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Makes about 5 cups

INGRÉDIENTS

• 4 cups chopped rhubarb
• 2 cups shredded zucchini
• 4 cups granulated sugar
• 1/4 cup lemon juice
• 1 (3 oz) package strawberry gelatin (Jell-O)

PRÉPARATION

1. Prepare the rhubarb and zucchini: Wash and cut the rhubarb into chunks. Grate the zucchini.
2. Cook the mixture. In a large saucepan, combine the rhubarb, zucchini, granulated sugar, and lemon juice. Bring to a boil over medium heat, stirring frequently. Once boiling, reduce the heat and simmer for about 20 minutes, or until the rhubarb and zucchini are tender and the mixture has thickened.
3. Add the gelatin, remove the pan from the heat, and stir in the strawberry gelatin until completely dissolved. This will add a beautiful color and extra flavor to the jam.
4. Jar the jam: Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars, place the lids on, and tighten the bands until they are tight.
5. Process the Jars: Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed.
6. Cool and Store: Remove the jars from the water bath and let them cool completely on a towel or wire rack. Once cooled, check the seals. Store them in a cool, dark place.