Zucchini Bread Jam

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Home » Recipes » The Pantry » Food Preservation » Zucchini Bread Jam

This unusual jam recipe has the flavor of classic Zucchini Bread, but in the form of a spreadable jam. You’ll love this fun way to preserve the summer harvest.

Zucchini Bread Jam | Cosmopolitan Cornbread

I am told that this particular recipe that was shared with me, originated in a Ball Blue Book.

However, I don’t know what year it would have been published. I have a several of the Ball canning books, and this recipe doesn’t exist in any of them.

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One thing is for certain, zucchini bread jam is not something you see often on a pantry shelf, or probably have even heard of it.

Zucchini Bread Jam | Cosmopolitan Cornbread

The recipe starts with 4 cups of shredded zucchini. Personally, I like to shred it with the very fine grating attachment with my mandolin. It takes a few minutes longer to do it that way, but I think it gives the jam a much more spreadable texture.

How to Make Zucchini Bread Jam

To begin, combine shredded zucchini, apple juice, pectin, raisins, lemon juice, cinnamon and nutmeg into a large pot.

I always use an 8 quart, stainless-steel stock pot. Enameled cast iron is also fine. You never want to use aluminum or other reactive metal. That includes the utensils as well.

Stir the ingredients together and bring it to a rolling boil over medium high heat. A rolling boil is a boil that can not be stopped by vigorous stirring.

Add sugar and again bring it to a rolling boil. Stir continually.

Boil for 1 minute and remove it from the heat.Ladle the jam into prepared half pint jars. Leave 1/4 inch of head space.

Remove air bubbles, wipe the rims, and add the lids and rings.

Place the jars in your hot water bath or steam canner, and process for 15 minutes. (Article: How to Use a Steam Canner)

When they are done processing, turn off the heat, and remove the lid to the canner and allow the jars to sit for 5 minutes.

Carefully remove the jars to a surface that is lined with towels, or a cooling rack – in a place that is draft-free.

Leave the jars, undisturbed for 12-24 hours.

Remove the rings and test the seals. Label your zucchini bread jam and store it in your pantry.

Zucchini Bread Jam | Cosmopolitan Cornbread

Have an abundance of zucchini? Check out more zucchini recipes from Cosmopolitan Cornbread.

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Zucchini Bread Jam | Cosmopolitan Cornbread
Yield: 6 half pints

Zucchini Bread Jam

Zucchini Bread Jam | Cosmopolitan Cornbread

This unusual jam recipe has the flavor of classic Zucchini Bread, but in the form of a spreadable jam. You’ll love this fun way to preserve the summer harvest.

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 1 days
Total Time 1 days 55 minutes

Ingredients

  • 4 cups finely shredded zucchini
  • 1 c apple juice
  • 1 pouch (3 ounces) powdered pectin
  • 1/3 c raisins
  • 1 Tb bottled lemon juice
  • 1 tsp ground cinnamon
  • 1/2 tsp group nutmeg
  • 3 c sugar

Instructions

  1. To begin, combine the shredded zucchini, apple juice, pectin, raisins, lemon juice, cinnamon and nutmeg into a large pot. (I always use an 8 quart, stainless-steel stock pot. Enameled cast iron is also fine. You never want to use aluminum or other reactive metal. That includes the utensils as well.)
  2. Stir the ingredients together and bring it to a rolling boil over medium high heat. A rolling boil is a boil that can not be stopped by vigorous stirring.
  3. Add the sugar and again bring it to a rolling boil. Stir continually. Boil for 1 minute and remove it from the heat.
  4. Ladle the jam into prepared half pint jars. Leave 1/4 inch of head space.
  5. Remove air bubbles, wipe the rims, and add the lids and rings.
  6. Place the jars in your hot water bath or steam canner, and process for 15 minutes.
  7. When they are done processing, turn off the heat, and remove the lid to the canner and allow the jars to sit for 5 minutes.
  8. Carefully remove the jars to a surface that is lined with towels, or a cooling rack - in a place that is draft-free. Leave the jars, undisturbed for 12-24 hours.
  9. Remove the rings and test the seals.
  10. Label and store in your pantry.

Nutrition Information:

Yield:

96

Serving Size:

1 Tb

Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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2 thoughts on “Zucchini Bread Jam”

  1. Would it work to do and low sugar/low carb sweetener ? The recipe looks interesting and sounds yummy. I need to use up extra zucchini.

    Reply

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