How to Prepare Zucchini Jam Recipe in 9 Easy Steps

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  • 1Servings
  • 60 mPrep Time
  • 22:0 hCook Time
  • 23:0 hReady In
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We are used to making jam from fruits, but it turns out that some vegetables also go very well with sugar. One of these vegetables is zucchini. We offer a zucchini jam recipe.

Their neutral flavor makes zucchini an excellent base for sweet jams. In addition, in comparison with other sweet foods, zucchini jam has a low calorie content.

Try to cook this delicious and unusual jam. Those with a sweet tooth must love this delicacy. In tiny and tasty candied fruits with a light citrus note, frozen in thick honey syrup, you will never recognize zucchini.


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Step by step method

  • Step 1

    For jam, use young zucchini. Of these, the dessert turns out to be much tastier, since there are practically no seeds in young vegetables.

  • Step 2

    Remove skin from zucchini. Although some housewives skip this step.

  • Step 3

    Peeled zucchini cut lengthwise into slices 1 cm thick, and then into cubes with a side of a centimeter.

  • Step 4

    Grate half a lemon along with the zest on a fine grater, add the lemon mass to the total mass.

  • Step 5

    Pour the granulated sugar into the bowl according to the recipe. Mix zucchini with sugar and lemon. Now remove the filled bowl, covering it with a lid, overnight in the fridge.

  • Step 6

    By the morning of the next day, zucchini in sugar will give a lot of juice.

  • Step 7

    Put the zucchini on the stove. After boiling, reduce the fire to a minimum. Simmer for 15 minutes at a slow boil. Then set aside for 5 hours.

  • Step 8

    Boil the jam again for 15 minutes over low heat. Set the bowl aside a second time to cool completely. For the third time, boil the zucchini jam with lemon until the syrup thickens. Check readiness: when the drop on the dish becomes stable and does not spread, then the dessert is ready.

  • Step 9

    Seal hot lemon jam tightly in sterilized jars.

Tips & variations

  • For jam, choose very young zucchini with unripened seeds and thin skins.

  • For taste and beautiful color, you can add some pitted cherries or blackcurrants.

  • At the last stage of cooking, add cinnamon, vanilla, ginger, mint, dried apricots - whatever you like.

  • For long-term storage of jam, jars and lids are not only washed, but also sterilized by steam or in the oven.

  • The taste of zucchini jam will not change if it is kept in a dry room without light at a temperature of + 5-18 degrees for 2 years.

Comments (3)

  • Anonymous

    It looks very tasty! We must try to cook! Thanks for the recipe!

  • Jane

    I have already heard that jam can be made from zucchini, but I doubted its taste. I tried this recipe. It turned out really tasty. Not too sweet and not cloying. Soft, delicate taste that my family liked.

  • Andrey

    I do not like zucchini, but my Sister loves IT. Thank you for the recipe. I cooked IT for my Sister for breakfast and she liked it. Thaaaank you

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