Zucchini Pear Ginger Jam

Zucchini Pear Ginger Jam
Canning - Waterbath
by: Moirakris

1 1/2 cups grated zucchini
1 1/2 cups crushed pineapple
3 cups chopped peeled pears
2 1/2 teaspoons finely grated fresh gingerroot
2/3 c water (or pineapple juice)
2 tbsp lemon juice
dash sea salt
5 cups granulated sugar
1 box (1 3/4 oz) low/no sugar pectin

* Sterilize canning jars; keep warm until ready to fill. Heat flat lids in hot water, Preheat your canner.

Add to a cooking pot zucchini, pineapples, pears, gingerroot, water/juice and lemon juice; Bring to boil, reduce heat and cook for 15 minutes. 

Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and salt; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat 

Fill jars to 1/4 inch headspace  Remove air bubbles, adjust headspace if needed, wipe jar rims, place hot lids and rings on each jar. Place jars on the rack in the preheated canner.

Process in a waterbath canner for 10 minutes.

How to use a Waterbath Canner

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