Zucchini jam with lemon in jars

Name: Zucchini jam with lemon in jars
Total time: 40 min
Yield: 10
Cuisine: Russian
Ingredients: Zucchini - 1000 g; Sugar - 400 g; Lemon - 150 g

Cookinero 26 Apr 2025

6180

Unusual squash jam with lemon tastes like pineapple, and you can make this “exotic delicacy” and preserve it for the winter from the simplest and most affordable products. The recipe for squash jam with lemon requires only three ingredients: squash, lemon and sugar. And together they turn into a real vitamin bomb, ideal for winter tea parties. Squash contains a lot of magnesium, iron and calcium, and lemons are a storehouse of vitamins and antioxidants.

How to cook Zucchini jam with lemon in jars

Step 1

Prepare the ingredients. Cut the zucchini into small cubes. Grate the zest from the lemon on a fine grater. Cut the lemon into squares. Transfer the zucchini to a saucepan for cooking jam, sprinkle with sugar. Let stand for 10 minutes to release the juice.

Step 2

Cook the jam. Place the pan on medium heat, bring to a boil, reduce heat, add lemon with zest, cook for 15 minutes. Turn off heat, leave for 10 hours. Place the pan back on the stove, bring to a boil over low heat, cook for 10 minutes, turn off heat. Let stand for about 6 hours.

Step 3

Finish cooking. Put the pan on low heat, bring to a boil, simmer until thick for 15-20 minutes, stirring occasionally. Pour the finished jam into jars and roll up the lids.

Zucchini jam with lemon in jars - FAQ About Ingredients, Baking Time and Storage

Can I use honey or a sugar substitute instead of regular sugar in zucchini jam?

Yes, you can substitute sugar with honey or a sugar alternative like stevia or erythritol, but keep in mind that texture and sweetness may vary. Adjust quantities to taste.

How long does zucchini jam with lemon last in jars, and how should I store it?

Properly sealed jars can last up to 1 year in a cool, dark place. Once opened, refrigerate and consume within 2-3 weeks.

Can I make this jam without lemon for a less tangy flavor?

You can omit the lemon for a milder taste, but it helps balance sweetness and acts as a natural preservative—consider a splash of apple cider vinegar as a substitute.

What’s the best way to test if the jam has thickened enough?

Place a small spoonful on a chilled plate—if it wrinkles when pushed with a finger and doesn’t run, it’s ready.

Can I freeze zucchini jam instead of canning it?

Yes, freeze in airtight containers for up to 6 months. Thaw overnight in the fridge before use; stir well to restore texture.

How can I adjust this recipe for a smaller batch?

Halve all ingredients, but reduce cooking times slightly (by 2-3 minutes per step) to avoid over-reducing.

What are some creative ways to serve zucchini jam?

Spread it on toast, swirl into yogurt, pair with cheese boards, or glaze roasted meats like pork or chicken.

Can I add spices to this jam for extra flavor?

Absolutely! Cinnamon, vanilla, or a pinch of cardamom complement the zucchini and lemon nicely—add them in Step 2.

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