Zucchini Jam

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Ingredients

  • 4 cups (540 g) finely shredded zucchini (liquid included)
  • 2 cups (396 g) granulated sugar
  • ΒΌ cup lemon juice
  • 1 (3-ounce) box flavored Jell-O (any flavor you like)
  • Step-by-Step Instructions

Cook the Base

In a large stock pot, combine the shredded zucchini (with its liquid), sugar, and lemon juice. Bring to a simmer over medium heat, then reduce to medium-low and cook for 8–12 minutes, stirring occasionally, until slightly reduced.

Add the Jell-O

Stir in the Jell-O powder until it’s fully dissolved and well combined. Remove from heat and let the mixture cool slightly. It will look thin, but don’t worryβ€”it thickens as it sets.

Fill the Jars

Carefully ladle the warm jam into clean jars, leaving about 1 inch of headspace. This allows for expansion if freezing.

Cool & Store

Let the jars cool completely to room temperature with the lids off. Once cooled, seal the jars and store them in the fridge for short-term use or in the freezer for longer storage.

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How to Serve

Spread on Toast or Biscuits: The classic way to enjoy jam.

With Cream Cheese: A tangy spread on crackers or bagels.

In Yogurt or Oatmeal: Adds sweetness and color.

As a Filling: Try it in cakes, cookies, or homemade hand pies.

Tips & Variations

Don’t Drain the Zucchini: The natural moisture helps cook and set the jam.

Try Different Flavors: Strawberry and raspberry are classics, but peach, cherry, or pineapple are fun twists.

Add a Pinch of Spice: A touch of cinnamon or ginger pairs beautifully with certain flavors.

Gift It: These bright jars make great homemade gifts for neighbors or teachers.

Final Thoughts

This Zucchini Jam proves that a humble garden vegetable can become something sweet and surprising. It’s vibrant, flavorful, and so easy to makeβ€”just one pot and a few ingredients! Whether you’re preserving summer’s bounty or trying something new, this jam is sure to become a favorite in your fridge and freezer.

Prep & Cooking Time

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Cooling Time: ~20 minutes

Total Time: 40 minutes

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