Description
Discover how to make a delightful Lemon Zucchini Jam that perfectly balances tangy citrus with fresh zucchini. Perfect for breakfast spreads or a unique gift idea!
Ingredients
- 2 cups grated zucchini (about 300g)
- 2 cups granulated sugar (400 g)
- 1 tablespoon (15 ml) lemon zest (about 1 lemon)
- 1/4 cup fresh lemon juice (60 ml)
- 1/2 teaspoon ground cinnamon (1 g)
- 1/4 teaspoon ground nutmeg (0.5 g)
- 1/2 teaspoon vanilla extract (2.5 ml)
- 1 packet fruit pectin (1.75 oz or 49g)
Instructions
- Wash and dry the zucchini thoroughly.
- Grate the zucchini using a box grater or food processor.
- Measure 2 cups of grated zucchini and set aside.
- In a large pot, combine the grated zucchini and 2 cups of granulated sugar.
- Add 1 tablespoon of lemon zest to the pot.
- Pour in 1/4 cup of fresh lemon juice.
- Sprinkle in 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
- Stir the mixture well to combine all ingredients.
- Place the pot over medium heat and bring the mixture to a boil.
- Stir frequently to ensure the sugar dissolves completely.
- Add 1/2 teaspoon of vanilla extract and mix well.
- Gradually stir in the packet of fruit pectin.
- Continue to boil the mixture, stirring constantly, for 5-10 minutes.
- Check for the desired jam consistency by placing a small amount on a chilled plate.
- Once thickened, remove the pot from the heat.
- Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of space at the top.
- Wipe the rims of the jars clean and seal with lids.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove jars from the water bath and let them cool completely on a towel or cooling rack.
- Check the seals once cooled; store any unsealed jars in the refrigerator.
Notes
- Ensure the lemon zest is finely grated for optimal flavor.nStir the zucchini and sugar mixture initially to avoid sticking.nAdd vanilla extract off heat to retain its aroma.