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.
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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
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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! 😉
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.