Zucchini Ginger Jam
Brighten up your pantry with this unique and vibrant Zucchini Ginger Jam – a delightful twist on traditional preserves! This easy-to-make recipe combines the natural mildness of shredded zucchini with the zesty kick of fresh ginger, the tartness of lemon juice and zest, and a hint of sweetness from granulated sugar. With just 15 minutes of prep time, this jam simmers to perfection as pectin brings it all together into a luscious, spreadable consistency. Perfect for slathering on toast, dolloping onto yogurt, or even pairing with cheese, this homemade creation is a versatile treat that’s equal parts sweet and spicy. Plus, it’s a fantastic way to use up your garden zucchini. Try it today and savor a jam that’s anything but ordinary!
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Recipe Information
Ingredients
- 4 cups (shredded) zucchini
- 3 cups granulated sugar
- 2 tablespoons (grated) fresh ginger
- 0.25 cup lemon juice
- 1 teaspoon lemon zest
- 1 packet (1.75 oz) pectin
Instructions
Wash and dry the zucchini. Trim the ends and shred the zucchini using a box grater or a food processor. Measure out 4 cups of shredded zucchini.
In a heavy-bottomed saucepan, combine the shredded zucchini, granulated sugar, grated ginger, lemon juice, and lemon zest. Stir to mix well.
Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking or burning.
Once the mixture is boiling, reduce the heat to medium and let it simmer for about 10 minutes, continuing to stir occasionally. The zucchini will soften and release its juices.
Sprinkle the pectin into the simmering mixture, stirring constantly to ensure it fully dissolves. Let the jam cook for another 5-7 minutes, or until it thickens to your desired consistency.
To test the jam's readiness, place a small spoonful on a cold plate and let it cool for 1 minute. Push it gently with your finger; if it wrinkles slightly, the jam is ready.
Remove the saucepan from heat and carefully ladle the jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars tightly and let them cool to room temperature. Store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath for longer shelf life.
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5708 mg | 248% | |
| Total Carbohydrate | 651.7 g | 237% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 643.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1422 mg | 30% | |
*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.
