If you’re looking for a unique and delicious way to use up your excess zucchini, then look no further than this zucchini jam recipe.

This jam has a bright and tangy flavor thanks to the lemons and a warm spiciness from the fresh ginger.

Plus, it’s super versatile and can be used on your morning toast, as a glaze for roasted meats, or even as a topping for ice cream.

Give this recipe a try and watch as your guests rave about your culinary skills!

5 Reasons You’ll Love This Zucchini Jam Recipe

Sweet and tangy flavor: The combination of zucchini, lemon, sugar, and ginger creates an incredibly delicious and unique jam that is sure to become your new favorite.
Versatile: This jam is not only great on toast, but also as a glaze or topping for meats, ham, or your morning oatmeal.
Easy to make: Don’t be intimidated by the idea of making jam from scratch! This recipe is easy to follow and requires only a few ingredients and simple steps.
Great way to use up excess zucchini: During the summer, zucchini tends to grow in abundance. This recipe is a great way to utilize this versatile vegetable and prevent it from going to waste.
Homemade and customizable: Making your own zucchini jam means you can control the sweetness, spiciness, and overall flavor to your liking. Plus, homemade is always better!

Recommended Equipment

Jam pot with a heavy bottom: This will ensure that the jam cooks evenly without burning.
Digital thermometer: This is an essential tool to ensure that your jam has reached the proper temperature and consistency.
Canning jars: You’ll need jars with lids to store your jam properly. Mason jars are a great option.

Ingredients You’ll Need

Zucchini (2 cups, shredded): Zucchini is the star of this recipe, and its subtle flavor and mild sweetness pairs perfectly with the tangy lemon and spicy ginger.
Lemons (2): Both the zest and juice of two lemons are used to create a bright and tangy flavor in this jam.
Water (2 cups): This is used to create the pectin water that is needed to set the jam properly.
Sugar (2 cups): Sugar is added to sweeten the jam and balance out the tanginess of the lemon.
Ginger (2″ piece, fresh): Fresh ginger adds a warm spiciness to the finished jam.

How To Make Zucchini Jam

Prepare the lemons: Use a sharp paring knife to peel the outside of the lemon peel, leaving the white pith behind but saving it for later. Slice the lemon zest/peel into thin strips. Juice the lemons, saving the seeds, but keeping as much pulp as possible with the juice.
Create the pectin water: Take the lemon seeds and diced white pith and place them in 2 cups water in a jam pot. Simmer on low heat for about 30 minutes until the volume has reduced 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. In the end, you should have roughly 1/2 cup thickened gel.
Add the remaining ingredients: Remove the pith and seeds with a slotted spoon, leaving just the roughly 1/2 cup pectin water in the jam pot. Add in all the lemon juice, pulp, and zest strips. Then, add in the sugar, minced ginger, and zucchini. Turn the heat up to high and boil rapidly for about 10 minutes 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.
Prepare jars for storage: Pour the finished zucchini jam into canning jars, leaving 1/4 inch headspace. Cap with the lids and keep it in the refrigerator for immediate use or process in a water bath canner for 10 minutes to store for future use.

5 Expert Tips and Tricks for The BEST Jam

Use fresh and ripe zucchini: The sweetness and flavor profile of the zucchini changes depending on its ripeness. Use fresh and ripe zucchini for the best possible results.
Keep an eye on the heat: It’s important to monitor the heat and boil the jam rapidly for about 10 minutes. This will ensure the jam reaches the correct temperature and consistency.
Add ginger for extra spice: If you’re a fan of spicy food, add extra ginger for a more vibrant flavor.
Do not over-boil the pectin water: Be mindful that you don’t over-boil the pectin water as it will result in a tough and rubbery consistency.
Add extra lemon zest for more flavor: For an even tangier taste, add extra lemon zest than what the recipe calls for.

Uses For Zucchini Jam

On toast: Spread over a slice of toasted bread in place of traditional jam or marmalade.
As a topping: Use as a topping for pancakes, waffles, and French toast.
Glaze for meats: Zucchini jam can be used as a glaze for meats like chicken, ham, and pork tenderloin.
In baking: Use as a filling for cakes or as a topping for cheesecakes and tarts.
With cheese and crackers: Serve with crackers and your favorite type of cheese for a delicious appetizer.
Mixed with yogurt: Mix with yogurt and top it with granola for a tasty breakfast or a snack.
As a marinade: Use as a marinade for tofu or tempeh before grilling or baking.
As a sauce: Add to sauces for stir-fries or pasta for a sweet and tangy flavor.
In cocktails or mocktails: Use as a sweetener and flavoring for cocktails or mocktails.
As a gift: Pour into a pretty jar and give it as a homemade gift to your friends and family.

Recipe Variations

Zucchini and peach jam: Replace half of the zucchini with ripe and juicy peaches, sliced and cut into small pieces.
Zucchini and apricot jam: Use dried apricots that have been soaked overnight or canned apricots sliced into small pieces.
Zucchini and strawberry jam: Cut strawberries into small pieces and add them to the mixture before boiling.
Zucchini and orange jam: Use orange zest and juice instead of lemon in the recipe.
Zucchini and cinnamon jam: Add ground cinnamon for a warm and comforting flavor.

Substitutions

Sugar: Substitute sugar with honey, agave nectar, maple syrup or stevia.
Lemon: Use lime instead of lemon.
Ginger: Substitute ginger with cinnamon, nutmeg or ground cloves.

Storing, Freezing and Reheating

Storing: Store in the refrigerator for up to 3 weeks or follow proper canning procedures for long-term shelf storage.
Freezing: Zucchini jam can be frozen for up to 6 months.
Reheating: Heat the jam in a small saucepan over low heat, stirring occasionally.

More Jam Recipes You May Like

Zucchini Jam

Learn how to make a delicious and unique Zucchini Jam with this easy recipe. This jam has a sweet and tangy flavor thanks to the combination of zucchini, lemon, sugar, and ginger. It's versatile and can be used on toast, as a glaze for meats, or even as a topping for ice cream.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Canning Time 10

Total Time 1

Course Condiment

Cuisine American

Servings 4 people

Calories 45 kcal

Equipment

Jam pot with a heavy bottom
Digital thermometer
Canning Jars

Ingredients

2 cups Zucchini shredded
2 Lemons Both the zest and juice of two lemons
2 cups Water needed to set the jam properly
2 cups Sugar to sweeten the jam and balance out the tanginess of the lemon
Ginger 2" piece, fresh

Instructions

Prepare the lemons

Use a sharp paring knife to peel the outside of the lemon peel, leaving the white pith behind but saving it for later.
Slice the lemon zest/peel into thin strips. Juice the lemons, saving the seeds, but keeping as much pulp as possible with the juice.

Create the pectin water

Take the lemon seeds and diced white pith and place them in 2 cups water in a jam pot.
Simmer on low heat for about 30 minutes until the volume has reduced 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. In the end, you should have roughly 1/2 cup thickened gel.

Add the remaining ingredients

Remove the pith and seeds with a slotted spoon, leaving just the roughly 1/2 cup pectin water in the jam pot.
Add in all the lemon juice, pulp, and zest strips. Then, add in the sugar, minced ginger, and zucchini.
Turn the heat up to high and boil rapidly for about 10 minutes 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.

Prepare jars for storage

Pour the finished zucchini jam into canning jars, leaving 1/4 inch headspace.
Cap with the lids and keep it in the refrigerator for immediate use or process in a water bath canner for 10 minutes to store for future use.

Notes

Make sure to use clean jars and lids to minimize the risk of contamination. The jam is a good source of vitamin C, and it has a nice texture and flavor.

After cooking, the jam will thicken more as it cools. You can use yellow or green zucchini, depending on your preference. Don’t hesitate to double the recipe if you have lots of zucchini to use up.

Rachel Kim

Rachel Kim, a passionate recipe developer and tester, thrives on creating healthy, delicious, and easy-to-follow dishes. A lover of local farmers’ markets and culinary experimentation, she enjoys sharing her knowledge and skills through hosting cooking classes for friends and family, while continuously expanding her own culinary horizons.

Zucchini Jam (Easy Recipe)