Zucchini Bread Jam Recipe

by Cari
60 servings
16 min

Love zucchini bread? This zucchini bread jam tastes just like zucchini bread! I like it on toast or biscuits, but you can also use it to flavor oatmeal or yogurt.

Zucchini is hard to preserve because you can't can it by itself. However, this zucchini bread jam can be canned safely. It uses 4 cups of zucchini, which is about a medium sized zucchini.

I used regular bulk pectin to make my jam. You will use 6 tablespoons of bulk pectin or one box of Sure Jell pectin to make the jam.

This is a delicious way to preserve zucchini. I like it on toast, but it's also really good in oatmeal because of the cinnamon and spices.

Recipe details
  • 60  servings
  • Prep time: 15 Minutes Cook time: 1 Minutes Total time: 16 min
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  • 4 cups shredded zucchini
  • 1 cup apple juice
  • 6 tablespoons pectin
  • 1/4 cup golden raisins (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups sugar

Combine the shredded zucchini, apple juice, pectin, raisins, lemon juice, cinnamon, and nutmeg in a 6 quart Dutch oven or stainless steel pot. Bring to a full rolling boil that can't be stirred down over high heat. Stir constantly.
Add the sugar and stir to dissolve. Return to a full rolling boil. Boil for 1 minutes while stirring. Remove from heat and skim off foam if needed.
Ladle the zucchini bread jam into a hot jar and leave a 1/4 inch headspace. Remove air bubbles. Wipe the jar rim and place the lid and ring on the jar. Tighten the band to fingertip tight. Place in water bath canner.
Water bath the zucchini jam without pineapple for 15 minutes, adjusting for altitude. Turn off the heat and remove the lid and let jars sit in the water for 5 minutes. Then remove jars and place on a towel or heat proof surface.
Let the jars sit undisturbed for 24 hours or until completely cool. Then test the seals and remove bands for storage
  • Do not double this recipe.
  • Use regular pectin and not a low sugar pectin.
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