This time of year is when the garden typically starts to explode. I am feverishly trying to get all of the harvest frozen, canned, or dehydrated. But this is also the time where I tend to make memories. If you’ve been following me for any amount of time you have heard me mention Grandma Polly (my husband’s grandmother). I credit her, and her mother for teaching me just about all I know about homesteading. Grandma is getting older, and doesn’t do as much in the kitchen, as a result I am blessed to be able to do her canning and preserving for her. Last year for her birthday I gifted her with her favorite Squash Jam. She eats it almost every morning with biscuits or toast. Last week she mentioned that she was almost out and hinted that she would like me to make some more.
Being able to serve and give back to the woman that has given so much to me is one of the greatest things that I feel like I can do, so of course I agreed. This is not something that I personally use or make for our family, as we don’t use much in the way of jellies or jams outside of apple butter. But it’s incredibly easy. One of the neat things about zucchini and summer squash is that it takes on the flavor of just about anything, which is why the secret ingredient to this is Jello! Want to make some easy jam? Here’s the recipe.
6 cups of squash peeled and ends cut off. Using the food processor, I blend the squash until smooth.
Cook the squash, on medium heat, until completely soft and excess what has been evaporated. Be careful not to scorch.
Add 1 box of pectin, stir in thoroughly, and bring to a hard boil.
Add sugar, bring back to a hard boil. Remove mixture from heat and then add 1 box of Jello. I used peach Jello for this recipe, but I have used strawberry as well in the past.
Spoon in to hot jars and then wipe the jars clean.
Place in a hot water bath and process half pints for 10 minutes, pints for 15 minutes, and quarts for 20 minutes.
Remove from the hot water bath and wait several hours until jars are sealed and cool.
- 6 cups Squash grated or blended
- 5 cups sugar
- 1 box (3 oz.) Jello (I use Peach, but you can use pretty much anything else)
- 1 box Sure-Jell Pectin
- 1. Peel zucchini and/or summer squash.
- 2. Either grate, or use a food processor and blend until smooth.
- 3. Place in a pot and under medium heat, cook until soft.
- 4. Add pectin, stir thoroughly, and cook to a hard boil.
- 5. Add all sugar at once, stir thoroughly, and cook again to a hard boil.
- 6. Remove from heat and stir in Jello mix.
- 7. Spoon into hot jars.
- 8. Place lids and bands on jars.
- 9. Place in a hot water bath. Process jelly jars for 10 minutes, pints for 15 minutes, and quarts for 20 minutes.
- 10. Remove from hot water bath and allow to cool and seal completely before storing.