The zucchini plants have been busting with squash this year and I am trying to keep up with all of them. As you can see some of them are huge by the time I pick them. I just cut out the middle with the seeds and pulp and use the rest in recipes.
I made a simple casserole chopping onion, zucchini, peppers, and sweet Italian sausage. Then I pre-cooked some diced potatoes before adding them to the mix. I had a lot of cherry tomatoes and a pot of sauce cooking on the stove so those got added. Seasoned to taste with some fresh basil and oregano, salt and pepper, top with shredded cheese and bake until done. Dinner in one dish and wowza, it was delicious.
Zucchini Bread Jam
4 cups shredded zucchini
1 cup apple juice
1 package ball pectin
1/4 cup golden or dark raisins
1 Tbsp bottled lemon juice
1 tsp. ground cinnamon
1/2 tsp ground nutmeg
3 cups sugar.
- Combine all the ingredients, except sugar, in a 6-quart pot. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat stirring constantly.
- Add the sugar, stirring until it dissolves and bring it back to a full rolling boil. Let it boil for 1-2 minutes and remove from the heat. Skim off any foam if necessary.
- Ladle the hot jam into jelly jars leaving 1/4" headspace, de-bubble, wipe the rims with vinegar to remove any stickiness.
- Place the lids and rings on finger tight and process in the water bath canner for 15 minutes.
- Lable the jars after cooling overnight and enjoy having this on the pantry shelf to serve over porkchops, toast, even pancakes would be interesting. I'm sure I will find many ways to use this jam that tastes just like zucchini bread. Hmmm, crackers and cream cheese just popped into my head.
I still had some shredded zucchini left and decided to put some into the freezer like Pam over at 
Happy gardening to everyone and have a wonderful weekend.
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