Zucchini Jam

Author Debi


  • 1 1/2 cups shredded zucchini I took about 1/2 cup and chopped it into thin strips to give different textures
  • 1 Anaheim Chili chopped into thin strips
  • 3 cups sugar
  • 1 cup apple cider vinegar
  • 1 package pectin


  1. Place a large pot over medium heat and combine zucchini, pepper, sugar, and vinegar. Boil until thermometer reaches 220 degrees. Take off heat and stir in pectin. Allow to cool for 2 minutes and stir jam for 1 minute. Place jam into containers and store in the refrigerator.
  2. Serve over crackers and cream cheese. Eat 'em up, yum! ;)