Zucchini Jam with Lemon for Winter
A delightful and vibrant preserve to brighten up your mood! Zucchini jam with lemon is visually sunny and incredibly flavorful. If desired, you can add vanilla sugar or cinnamon.
Updated : 13 June, 2025
Easy
About 1 hour.
Ingredients
1 kilograms
Zucchini
250 grams
Lemon
1 kilograms
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients – there aren’t many. It’s best to choose young zucchinis with thin skin and soft seeds for the jam. If you have mature zucchinis, remove the seeds.
Step 2
Wash the lemons thoroughly with food-safe soap and cut them into small cubes, removing the seeds. The entire lemon will be used in the jam. Wash the zucchinis under running water, peel them, and cut them into cubes about 1x1 cm (0.4x0.4 inches) in size.
Step 3
Transfer the zucchinis and lemons to a pot, sprinkle with sugar, cover with a lid or a towel, and let them sit for one hour to release juice.
Step 4
After an hour, place the pot over low heat. Stir frequently – this helps the sugar dissolve faster. Bring the jam to a boil, then turn off the heat and remove the pot from the stove. Let the jam cool completely. Sterilize jars and lids.
Step 5
Once the jam has cooled, place it back on the stove, bring it to a boil over medium heat, then let it cool down again. I left it overnight. For the third time, bring the cooled jam to a boil, then pour it into sterilized jars and seal them with boiled lids. Turn the jars upside down, cover them with a blanket or towel, and leave them to cool completely. Store the jam in a cool place. Enjoy!