Zucchini Jam
Elevate your home canning game with this delightful and unexpected Zucchini Jam recipe! Perfectly balancing the mild, earthy flavor of zucchini with zesty citrus notes from lemon and orange juice, this jam is sweetened to perfection with granulated sugar and thickened naturally with pectin. The preparation is refreshingly simple, requiring just 20 minutes of prep time and 40 minutes of cooking, making it a great option for both beginners and seasoned jam-makers. The unpeeled zucchini lends a lovely texture, while the vibrant citrus zest brightens every spoonful. Ideal for spreading on toast, pairing with cheese boards, or as a unique topping for desserts, this jam is a versatile pantry essential you’ll want to make again and again. Store it in the fridge for immediate use or process it for longer storage—it’s a delicious way to transform humble zucchini into something extraordinary!
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Recipe Information
Ingredients
- 1 kilogram zucchini
- 800 grams granulated sugar
- 60 milliliters lemon juice
- 1 tablespoon lemon zest
- 60 milliliters orange juice
- 1 tablespoon orange zest
- 1 tablespoon apple pectin or powdered pectin
Instructions
Thoroughly wash the zucchini and trim off the ends. Do not peel the zucchini; the skin adds texture to the jam.
Grate the zucchini using a box grater or food processor. You should have roughly 1 kilogram of grated zucchini.
Place the grated zucchini into a large, heavy-bottomed saucepan.
Add the granulated sugar, lemon juice, orange juice, lemon zest, and orange zest to the saucepan. Stir to combine.
Let the mixture sit for 10-15 minutes to allow the zucchini to release its juices and the sugar to dissolve partially.
Set the saucepan over medium heat and bring the mixture to a boil while stirring frequently to prevent sticking.
Once boiling, reduce the heat to a simmer and cook for 30-35 minutes, stirring occasionally, until the mixture thickens and most of the liquid has evaporated.
Sprinkle the apple pectin or powdered pectin over the jam and stir well to combine. Cook for an additional 5 minutes to activate the pectin and further thicken the jam.
Remove the saucepan from heat. Let the jam cool for about 10 minutes before transferring to sterilized glass jars or containers.
Seal the jars tightly and allow the jam to cool completely before storing. Zucchini jam can be stored in the refrigerator for up to 3 months or processed in a water bath for long-term storage.
Nutrition Facts
Calories |
3462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9511 mg | 414% | |
| Total Carbohydrate | 890.8 g | 324% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 876.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2404 mg | 51% | |
*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.
