If you’ve never made jam with zucchini, you’re in for a surprise! This Zucchini Jam is a sweet, jewel-toned spread that’s incredibly easy to make and totally customizable. With just a handful of ingredients—zucchini, sugar, lemon juice, and your favorite Jell-O flavor—you get a glossy, fruity jam with a texture you’d never guess starts with a vegetable.
Perfect for toast, biscuits, or even swirled into yogurt, this is the kind of recipe that makes zucchini season feel extra exciting.
Why You’ll Love This Recipe
- Easy & Fun: No pectin or canning skills required.
- Bright & Fruity: The Jell-O brings bold flavor and vibrant color.
- Great Use for Zucchini: A creative way to use up garden overflow.
- Freezer-Friendly: Makes a big batch that stores beautifully.
- Versatile Flavor: Choose your favorite Jell-O—strawberry, raspberry, peach, or even pineapple!
Prep & Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Cooling Time: ~20 minutes
- Total Time: 40 minutes
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.
Zucchini Jam
Description
If you’ve never made jam with zucchini, you’re in for a surprise! This Zucchini Jam is a sweet, jewel-toned spread that’s incredibly easy to make and totally customizable. With just a handful of ingredients—zucchini, sugar, lemon juice, and your favorite Jell-O flavor—you get a glossy, fruity jam with a texture you’d never guess starts with a vegetable.
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)
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.