6 Easy Steps to Zucchini Jam
Transform your garden harvest into a delightful spread with this simple recipe for Zucchini Jam! In just 6 easy steps, you'll create a unique, sweet, and citrusy jam that pairs perfectly with toast, pastries, or your favorite cheese board. Featuring grated zucchini, zesty lemon, and a hint of vanilla, this homemade jam combines everyday ingredients with fresh, natural flavors. The process is quick, with only 15 minutes of prep time and a total cooking time of 30 minutes, making it perfect for busy home cooks. Whether you're looking to preserve summer’s bounty or try a creative new jam recipe, this Zucchini Jam is the perfect combination of easy and delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups (grated) zucchini
- 2 cups granulated sugar
- 1 cup (freshly squeezed) lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 packet (around 1.75 oz) powdered pectin
Instructions
Step 1: Wash the zucchini thoroughly, trim the ends, and grate it using a box grater or a food processor. Measure out 4 cups of grated zucchini and set aside.
Step 2: Place the grated zucchini in a large, heavy-bottomed pot. Add the granulated sugar and stir well to coat the zucchini evenly. Let the mixture sit for 10 minutes to allow the zucchini to release its natural juices.
Step 3: Add the freshly squeezed lemon juice, lemon zest, vanilla extract, and powdered pectin to the pot. Stir everything together until well combined.
Step 4: Heat the mixture over medium heat, stirring constantly, until it begins to boil. Once boiling, reduce the heat slightly and let it cook for 20-25 minutes, stirring frequently to prevent sticking, until the mixture thickens to a jam-like consistency.
Step 5: Perform the spoon test: Dip a spoon into the jam, and if it coats the back of the spoon without running off too quickly, it’s ready. If not, continue cooking for a few more minutes and test again.
Step 6: Remove the pot from heat and transfer the finished zucchini jam into sterilized jars. Seal the jars tightly and let them cool completely. Store in the refrigerator for up to 3 weeks or process for longer storage if desired.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5709 mg | 248% | |
| Total Carbohydrate | 477.3 g | 174% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 448.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1577 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
