Yep, you can make jam out of zucchini. Graubart mixes it with farm-fresh strawberries for a natural sweetness and crystallized ginger for a little kick. This jam, known in the canning world as a “refrigerator jam,” is not suitable for canning as the pH is too low. It keeps in the refrigerator for about 3 weeks.
Makes
5 half pint jarsIngredients
- 2 pounds zucchini shredded
- 12 ounces fresh strawberries stemmed and chopped
- 1 teaspoon grated lemon zest
- Juice of 1/2 lemon about 1 1/2 tablespoons
- 1 package 1 3/4 ounces powdered fruit pectin
- 5 cups sugar
- 2 tablespoons finely chopped crystallized ginger
Instructions
- Put the zucchini and strawberries in a large pot and stir in the lemon zest and lemon juice. Bring the ingredients to a boil over medium heat. Lower the heat and continue to simmer, uncovered, until the zucchini is tender, about 10 minutes.
- Stir in the pectin. Return to a boil and stir in the sugar and crystallized ginger. Bring to a steady boil (this can take 3–5 minutes) and boil hard for 1 minute, stirring constantly and scraping the bottom of the pot. Remove from the heat and skim off any foam. Stir for 5 minutes to prevent the zucchini from floating in the jam.
- Ladle into clean, dry 1/2-pint jars. Cool to room temperature before adding lids.
