Zucchini jam is a simple, tasty, and versatile preserve to prepare.
Great to spread on bread and toast or to fill desserts and pies, it is also excellent with cured meats and aged cheeses.
Always adhere to the guidelines on homemade preserves issued by the Ministry of Health, which you can find by clicking HERE.
Read how to make zucchini jam with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: about 2 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs zucchini
- 2 1/2 cups sugar
- 1 lemon (organic)
How to Prepare Zucchini Jam
Wash the lemon, dry it thoroughly, grate its zest, and squeeze its juice.
Wash the zucchini, trim them, and cut them into pieces.
Place them in a pot with the sugar, grated zest, and lemon juice and mix thoroughly.Let it cook on low heat for about forty minutes, stirring occasionally, until done.
Pour the still hot zucchini jam into sterilized glass jars, close them, and let them cool upside down to create a vacuum seal.
Store the jars in a dark, cool, and dry place.
Notes
Also, visit the collection Zucchini 10 must-try recipes for many easy and delicious zucchini ideas: find it by clicking HERE.
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