Zucchini jam is one of my favorite ways to use up that extra garden zucchini. Grated zucchini, sugar, lemon juice, and your favorite flavor of Jell-O are transformed into a sweet and fruity jam that's perfect for spreading on your morning toast.
Do you have an abundance of summer garden zucchini and don't want it to go to waste? Try making a batch of zucchini jam. It's flavored with your favorite type of powdered gelatin (like Jell-O brand) - today we're using strawberry Jell-O.
Since zucchini has a mild flavor, it takes on whatever flavors are added to it. In this case, we're using Jell-O to add the fruity flavor to our grated zucchini.
Zucchini Jello Jam
Spread zucchini jam on your morning toast or add to your next charcuterie board. Zucchini jam requires no canning and can be stored in the refrigerator for up to a month!
I have not tested this recipe with sugar substitutes or sugar-free Jell-O, so I can't say for sure how your jam would turn out. The sugar added to the recipe not only sweetens the jam but also helps preserve it. Sugar substitutes do not have the same preservative qualities as regular sugar, so your jam will not last nearly as long if using sugar substitutes.
No. Zucchini has a very mild, slightly sweet, green flavor that is undetectable when paired with stronger flavors. In this case, whatever flavor of Jell-O you've chosen is what your jam will taste like!
Zucchini Bread Jam Recipe
Make sure you're using zucchini, not other green vegetables like cucumber, which do have a strong flavor that would overpower your jam. Not sure which one you have on hand? Check out my post: Zucchini vs cucumber - what's the difference?
This recipe makes three 8-ounce jars of jam, or 24 ounces of jam. Feel free to use any combination of jar sizes, like six 4-ounce jars, or a 16 ounce jar and an 8 ounce jar.
Since we're not canning our jam, your jars do not need to be sterilized first (unless you want to). Any clean, dry jars with tightly sealing lids will work.
Exotic In An Unusual Company
Zucchini jam will keep in the refrigerator for up to one month, or in the freezer for up to one year. To thaw frozen jam, transfer to the refrigerator to allow to thaw overnight.
If freezing jam, make sure to leave about 1 inch of space at the top of your jars. Your jam may expand slightly when freezing.
Zucchini jam is one of my favorite ways to use up that extra garden zucchini. Grated zucchini, sugar, lemon juice, and your favorite flavor of Jell-O are transformed into a sweet and fruity jam that's perfect for spreading on your morning toast. This recipe makes 24 ounces of jam.
Zucchini Peach Jelly Recipe: How To Make It
Serving: 1 tablespoon | Calories: 41 kcal | Carbohydrates: 10 g | Protein: 0.3 g | Fat: 0.1 g | Saturated Fat: 0.01 g | Polyunsaturated Fat: 0.01 g | Monounsaturated Fat: 0.001 g | Sodium: 9 mg | Potassium: 28 mg | Fiber: 0.1 g | Sugar: 10 g | Vitamin A: 21 IU | Vitamin C: 2 mg | Calcium: 2 mg | Iron: 0.05 mgZucchini marmalade has got to be the most creative way to preserve zucchini! This simple recipe for zucchini preserves comes together with just a few ingredients, and believe it or not, there’s no added storebought pectin needed.
Zucchini season brings out the creativity in every gardener, as we’re all trying to find yet another way to preserve zucchini. I’d just finished up a batch of zucchini pickles, and I’d already frozen several loaves of banana bread. Zucchini chips are one of my favorite dehydrator recipes, and all 9 trays of my food dehydrator were full already.
A quick search for zucchini jam recipes left me disappointed. Apparently what qualifies as zucchini jam these days is jello with shredded zucchini mixed in. Not even joking, there are dozens of recipes starting with all manner of florescent flavored fruit jellos studded with shredded zucchini and tossed into canning jars.
Sweet Zucchini Jam
I know, zucchini is a funny thing to make into jam, but there’s no reason to use jello in anything called jam.
So I had another idea…This summer I’ve been experimenting with pectin-free jam making techniques. Traditional jam making techniques for thickening jam without added pectin.
I’d already had great success thickening jams with citrus seed pectin, so I planned on making a zucchini jam thickened with citrus seeds. If I could take a vegetable like zucchini and make it into jam without boxed pectin, then it’d be the ultimate test of the technique.
Easy Zucchini Ginger Preserves
In the end, I decided that zucchini goes best in recipes where it can absorb plenty of other flavors. Zucchini bread is really a spice bread with zucchini added for extra moisture (and a bit of nutrition). Why not make a traditional marmalade, incorporating lemons and ginger to add spice and extra flavor?
With a simple recipe, the magic is in the technique. We’ll need to extract pectin from the citrus seeds, and then add in the lemon juice and zest for flavor (and more added pectin).
Start by preparing the lemons. Use a sharp paring knife to peel off the outside of the lemon peel. Just the yellow part, leaving the white pith behind. Slice the lemon zest/peel pieces into thin strips.
Zucchini Bread Jam Canning Recipe
Next up, juice the lemons, saving the seeds to the side, but keeping as much pulp as possible with the juice. Dice the white pith from the lemons as well, but keep all the parts separate.
Take the lemon seeds and diced up white pith and place them in 2 cups water in a jam pot. Simmer on low heat for about 30 minutes.
The volume will reduce dramatically, but be careful not to let it boil dry. During the simmer, the water will thicken as it extracts pectin from the citrus seeds and pith.
Tangy Zucchini Marmalade Recipe
In the end, you should have roughly 1/2 cup thickened gel. Remove pith and seeds with a slotted spoon, leaving just the pectin water.
Add in all the lemon juice, pulp, and zest strips. At this point, all the lemon should have been incorporated, but the seeds and pith do not remain in the final zucchini jam.
Turn the heat up to high and boil rapidly until the mixture reaches gel stage (220 degrees F). Test the mixture with a digital thermometer, or on a plate that’s been chilled in the freezer.
Zucchini Jam (vegan) Recipe By 💜ava_michelles_fusion_kitchen💜
Pour the finished zucchini marmalade into canning jars leaving 1/4 inch headspace. Cap with 2 part canning lids and either store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. If canned properly, this jam will be shelf-stable and should last at least 12-18 months in the pantry.
Once the jam cools and sets, it should be surprisingly thick (for a zucchini jam anyway). The lemon helps everything gel really beautifully without added pectin, even with all that low pectin zucchini mixed in there.
Zucchini marmalade can be used in all the ways you’d use any jar of jam, but I thought it seemed appropriate to spread it atop a piece of freshly baked zucchini bread…
Zucchini Jelly Recipe
This simple zucchini marmalade is a delicious way to preserve zucchini. Skip the other zucchini canning recipes and put up something the whole family will love!
If canned properly, this jam will be shelf-stable and should last at least 12-18 months in the pantry. As a refrigerator jam, the jars will last a few weeks in the refrigerator.Sweet peach flavored jam filled with pineapple and zucchini. A new family favorite Peach Zucchini jam recipe. Bonus… we can use up all that summer zucchini!
Peach Zucchini Jam is one of the best zucchini recipes of all time AND it’s a great zucchini recipe to use up all that summer zucchini.
Zucchini Pineapple Jam Recipe: How To Make It
I can dare say this peach zucchini jam is my new favorite jam. It’s sweet, peachy and you wouldn’t even know there was zucchini in it if you didn’t make it yourself.
First, peel and shred the fresh zucchini. This recipe has a surprising 6 cups of shredded zucchini in it. If I had to guestimate, this would be about 4-5 pounds of zucchini.
While the zucchini is softening, crush the pineapple if not already crushed. I do this by pulsing in the blender a few times.
Zucchini Jam Recipe
Once the zucchini is softened, add Sure-Jell or generic equivalent. Bring the zucchini mixture to a full rolling boil then add the sugar and crushed pineapple.
Remove the mixture from the heat and add the peach jello (dry). Stir for 1-2 minutes to allow the jello mix to dissolve.
Pour the zucchini jam into jars. Make sure to clean the rim before adding a sealing lid and ring to each jar.
Vera's Apricot Zucchini Jam Recipe
This process makes this zucchini jam recipe shelf-stable for up to 2 years (as long as the jars seal and stored properly).
In this zucchini recipe, a water bath refers to the process used to seal this jam making it shelf-stable (no need for refrigeration until after opening).
A water bath process is when you submerge the filled jars fitted with sealing lids and rings into boiling water. This kills any bacteria with high heat.
Strawberry Zucchini Jam
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