Ingredients
- 4 cups (540 g) finely shredded zucchini (liquid included)
- 2 cups (396 g) granulated sugar
- ¼ 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 worry—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.
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 make—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
Leave a Comment