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.
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.Print
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!
- Yield: 1 1/3 cups 1x
- 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
- 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.
- 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.