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Zucchini Jam with a kick of Anaheim Chiles, this savory spread is part jam part pickle and all delicious! Serve it on crackers with cream cheese for a fun finger food appetizer. Or, spread it on a sandwich.
Introducing a delightful twist on traditional fruit jams: savory zucchini jam! Prepare to embark on a culinary adventure that will revolutionize your taste buds and bring a unique burst of flavor to your favorite dishes.
This unconventional spread showcases the natural goodness of zucchini, transforming it into a delectable preserve that balances tangy, savory, and slightly sweet notes. Whether you’re seeking a versatile condiment, a savory topping, or a surprising accompaniment to cheese platters, this zucchini jam will elevate your culinary creations to new heights.
Get ready to savor the incredible taste of summer squash in a whole new way with this irresistible recipe.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Garden fresh zucchini
I’m still perplexed by what to do with all that zucchini.
So, I thought I’d try Zucchini Jam. Part savory spread part pickle.
You know, if you like pickles, this is the jam for you.
I’m going to experiment with it a little more, but like I said, if you are a fan of pickles, this rocks!
How should I store the jam once it’s made?
It makes a nice small batch, and it’s easy to use up, so simply store it in your fridge for up to a few weeks.
I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
Can I use the zucchini jam as a marinade or glaze for meats or vegetables?
Yes, this would be a fantastic glaze for meats or veggies. It would provide a nice kick.
Other fun preserves you’ll love!
Homemade Balsamic Onion Jam, Dried Apricot Jam, Strawberry-Lime Vanilla Jam, and Small Batch Mixed Berry and Lavender Jam.
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Zucchini Jam Recipe
Zucchini Jam
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Sarah Wootton
Hi,
I was wondering if you could include instructions for canning this jam in jars. I would love to try it but need to ship it un-refridgerated, and I would like it to keep for a while.
Thanks,
Sarah
Debi
Hi Sarah,
I don’t actually can my stuff to keep it on the shelf. I usually just package for consumption within a few weeks. Let me do some research and I’ll let you know.
Kristin
Very unique! I love zucchini and I love pickles, so this is something I had to try! So good, it make a small amount so I used it with crackers right away. I’ll make it again and try other things!
maryellen
This was delicious. Easy to make. Tasted like pickles. I added to to roast beef sandwiches. Very good. I chopped up the zucchini so it was smaller than yours, and not shredded like yours. It distributed a bit better in the jelly.
Natosha
This was awesome! I love that the zucchini has started producing so I can make this. Thanks for sharing.