Zucchini Jam

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

1. 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.
2. 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.
3. Fill the Jars
   Carefully ladle the warm jam into clean jars, leaving about 1 inch of headspace. This allows for expansion if freezing.
4. 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

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• Author: Shirley

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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.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. 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.

2. 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.

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

4. 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.