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


  • 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


  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.