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Sweet Zucchini Jam

Sweet Zucchini Jam

Sweet Zucchini Jam | Teaspoonofspice.com

A food canner, I am not.

Admittedly, I’m just a bit too lazy nervous to deal with sterilizing, boiling water and making the perfect seal on a canning jar. Which is ridiculous because the few times I have made the effort, I’ve realized that it doesn’t have to be a big production.

So, when it comes to jam, it’s usually the down and dirty, quick method for me – boil down some fruit with sugar and seasonings. Add to jar, refrigerate and eat it before it goes bad.

This particular jam recipe was inspired from a trip to Vermont years ago with the #CabotFit team. One of our stops was at the Cold Hollow Cider Mill where I picked up a jar of the local Not For Company’s Zucchini Marmalade – so unique and flavorful!

Now, while zucchini jam/jelly/marmalade may seem a bit odd, it actually is like zucchini bread in flavor – just without the flour, eggs, fat and baking powder/soda.

Sweet Zucchini Jam | Teaspoonofspice.com

The jam is the consistency of sauerkraut but the brown sugar gives it a wonderful caramelized flavor. And this recipe is a great way to use up some zucchini – the quintessential summer vegetable that will keep coming at us with a vengeance for the next few months.

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Sweet Zucchini Jam

Think zucchini bread flavors in this spreadable chutney like condiment that’s super easy to make and a great way to use up zucchini!

  • Author: Deanna Segrave-Daly
  • Yield: 1 1/3 cups 1x

Ingredients

Scale
  • 5 cups peeled, shredded zucchini (about 3 medium)
  • 1 cup brown sugar
  • ½ lemon, seeded and sliced thickly
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of salt

Instructions

  1. In a medium size saucepan, mix all ingredients together. Bring to a boil; stirring frequently (the zucchini mixture will becoming runny). Boil for 2 minutes and then reduce to a slow simmer, stirring occasionally for 40 – 45 minutes until liquid is almost gone. Remove from stove and discard lemon slices.
  2. Use as spread or topping for waffles, toast, pancakes or yogurt. Store in canning jars or other glass containers. The jam will keep in your refrigerator for about 2 weeks.

Did you make this recipe?

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Kalee @ The Crowded Table

Tuesday 11th of August 2015

This sounds really good, and totally unique! I LOVE canning, and I've been filling my shelves with goodies all summer. I can't wait to add this recipe to the mix!

Jessica @ Nutritioulicious

Tuesday 11th of August 2015

what a creative way to use up all the summer zucchini! This is a must try!

Deanna Segrave-Daly

Tuesday 11th of August 2015

Haha - you sound EXACTLY like me - I love all the 'romance" of canning but not the work behind it so that's why I like this type of recipe. LMK if you end up making it :)

Shashi at RunninSrilankan

Tuesday 11th of August 2015

I wish I was a "canner" - I see some jam and preserve recipes and I just wanna climb through the screen and steal a jar and climb out - like in this case! What a unique way to eat one of my summer favs!

Sara

Thursday 7th of August 2014

I've been thinking about this recipe since you posted it. CSA came in today and this is definitely on my list to make.

Deanna Segrave-Daly

Thursday 7th of August 2014

Let me know when you do! I just got TEN zucchini in my CSA this week (I got my friend's share too who is on vacation.) Think I'll be making other batch. Now that I think about it, this actually would delicious on crostini toast paired with Cabot Clothbound Cheddar or the Legacy Alpine Cheddar....

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