Zucchini jam
SIMPLE PROCESS
Step by step recipe
The secret of this jam is the gradual cooking in cycles. The alternating heating and cooling helps the zucchini absorb the lemon syrup, turning them transparent, while the syrup thickens to a perfect consistency. Use young zucchini with thin skin and small seeds. Choose a lemon with thick skin – it's rich in essential oils. Don't shorten the resting time – 2 hours lets the zucchini release their juice for the ideal texture.
Prep the ingredients
Wash and dry the zucchini (500 g / about 4 cups chopped). Dice into ½-inch (1.5–2 cm) cubes, leaving the skin on if young. Wash the lemon (150 g / about 1 large) and chop into small pieces with the zest. Mix both in a large bowl, add the sweetener (40 g / about 3 tbsp), and stir well. Let sit at room temperature for 2 hours, stirring occasionally, until the juice is released.
First cooking cycle
Transfer the mixture to a non-reactive pot (stainless steel or heavy-bottomed). Place over medium heat and bring to a boil. Boil for exactly 2 minutes, then remove from heat and cool to room temperature (about 1–1.5 hours).
Repeat the cycles
Repeat the boil-and-cool cycle 4–5 times in total (including the first). Each time, bring to a boil and cook for 2 minutes. Stir with a wooden spoon to prevent sticking.
Final cooking
After the last cooling, bring the jam to a boil once more and cook for 2 minutes. Test for doneness by dropping a little syrup on a cold plate – it should set.
Jar and seal
Pour the hot jam into sterilized jars, seal with lids. Turn the jars upside down and let them cool completely (about 24 hours). Store in a cool, dark place.
CHEF'S TIP
Pick young zucchini
Young zucchini with tender skin and tiny seeds are best – they absorb syrup quickly and turn transparent. For older ones, peel and remove seeds.
Cut into even pieces
Chop zucchini and lemon into uniform ½-inch (1.5–2 cm) cubes. This ensures even soaking and a beautiful presentation.
Use lemon with zest
Don't discard the zest – chop it along with the flesh. The zest adds a bright aroma and a slight bitter note that perfectly balances the sweetness.
Patience pays off
Don't reduce the number of cooking cycles – the repeated heating and cooling is what transforms the zucchini into translucent gems and the syrup into a thick jam.
SUBSTITUTIONS
Add your taste
- Replace lemon with orange For a sweeter, less tangy taste, use an orange (150g of flesh with zest) – the jam will have a bright citrusy flavor.
- Add ginger for a kick Grate 20 g (1 tbsp) of fresh ginger and add it with the lemon – it gives the jam a spicy edge.
- Use sugar instead of sweetener If you're not counting carbs, replace the sweetener with 150 g (¾ cup) of sugar – the taste will be richer, but calories will increase.
- With honey Use 50 g (2.5 tbsp) of liquid honey instead of sweetener – the jam will have a honeyed note and extra health benefits.
HOW TO STORE
How to Store Zucchini Jam
Pour the hot jam into sterilized jars and seal. Store in a cool, dry place (pantry, cellar) for up to 1 year. After opening, keep refrigerated and consume within 2 weeks. Do not leave at room temperature – it may ferment.
GOOD TO KNOW