Zucchini Jam

4.42 from 24 votes

Zucchini jam is one of my favorite ways to use up that extra garden zucchini. Grated zucchini, sugar, lemon juice, and your favorite flavor of Jell-O are transformed into a sweet and fruity jam that's perfect for spreading on your morning toast. This recipe makes 24 ounces of jam.

Prep Time10

Cook Time10

Resting time20

Total Time40

Servings: servings

Calories: 41kcal

Ingredients

4 cups (540 g) finely shredded zucchini, do not drain liquid out
2 cups (396 g) granulated sugar
¼ cup lemon juice
3 ounce box Jell-O, any flavor

Instructions

In a stock pot over medium heat, add grated zucchini, sugar, and lemon juice. Bring to a simmer, reduce heat to medium-low, and cook for about 10-20 minutes, or until mixture has reduced by almost half (time varies based on heat level, size of pan, and whether recipe has been doubled or halved).
Add Jell-O powder and stir until fully incorporated. Remove from heat and allow to cool slightly. Mixture will look thin but will continue to thicken as it cools.
After mixture has cooled slightly, transfer into jars (leaving a 1 inch gap at the top to account for expansion when freezing) and allow to cool completely to room temperature with lids off.
After jam has cooled, add lids and store in the refrigerator or freezer.

Recommended Equipment

Video

Notes

Yield: This recipe makes 24 ounces of jam.
Jell-O: Any flavor of Jell-O powdered gelatin dessert works in this recipe. Popular flavors include strawberry, peach, apricot, and cherry. Readers have noted that lighter colored flavors, like apricot and peach, can result in a greyish tinted jam when mixed with green zucchini. If you'd like to make a lighter colored flavor, you may want to peel your zucchini first.
Must refrigerate: Since we are not canning this jam, it is not shelf stable. It must be stored in the refrigerator or freezer at all times.
Storage: Jam will keep in the refrigerator for up to one month, or in the freezer for up to a year. To thaw frozen jam, transfer to the refrigerator to allow to thaw overnight.

Nutrition Estimate

Course: Breakfast

Cuisine: American