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.
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.
If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
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!
Other fun preserves you’ll love!
Click on the picture to get to the recipe.
Homemade Balsamic Onion Jam
Dried Apricot Jam
Strawberry-Lime Vanilla Jam
Small Batch Mixed Berry and Lavender Jam
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
And find my shop on Amazon for recommendations on cool tools
Zucchini Jam Recipe
- 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
- 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.
- Serve over crackers and cream cheese. Eat 'em up, yum! 😉