This Low Carb Sugar-free Lemon Zucchini Jam will disappear when served with warm scones. A great way to use up your bumper crop of zucchini!
Zucchini is one vegetable that seems to grow prolifically. This time of year we have an abundance of zucchini in the garden. Zucchini is actually a very versatile veggie that can be used in cakes, cookies, muffins, and jams. I like to keep grated zucchini frozen and ready for use in various tasty baking products over the winter.
Always looking for something “new” to do with it. Another recipe I like to use zucchini in is this one for zucchini jam. It is quite easy to make and absolutely delicious.
Delicious and versatile, you can eat it as a breakfast preserve, serve it with a good mature cheddar, or use it as a spicy-sweet glaze on chicken or pork.
You could also try it with scones and cream, or use as a flan filling. Pumpkin is particularly good for making jams and marmalades because it absorbs sugar beautifully.
Ingredients to make Zucchini Lemon Jam
- 6 cups grated zucchini (peel and seed zucchini before grating)
- 4 cups low carb sweetener
- 1 lemon zest
- 2 tbsp cinnamon
- 1 tbsp lime juice
- 3 tbsp lemon juice
How to make Zucchini Lemon Jam
- Peel and seed zucchini. Grate enough zucchini to make 6 cups, loosely packed.
- Place zucchini, cinnamon and sweetener in pot and boil, uncovered, over medium heat for 15 minutes, stirring occasionally.
- Stir in the lemon and lime juices. Bring to a boil. Boil, uncovered, 5-6 minutes, stirring occasionally. Skim off, and discard, any foam that may form.
- Pour into hot sterilized jars, leaving ¼” headroom on top of each jar. Seal.
HOW TO STERILISE JARS
I like to sterilise jam jars in the microwave.
Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power.
Remember the jars will be very hot, so remove with care.
Alternatively, wash jars in the dishwasher on a hot cycle.
HOW LONG WILL THE PUMPKIN & GINGER JAM KEEP FOR AND HOW SHOULD IT BE STORED?
I’m always asked how long jam will keep and the usual answer I give is that it’s best eaten in the first year and should be stored in a cool, dark place (I keep mine in a cupboard in my garage). But jam can last for years as the sugar acts as a preservative and this Lemon Zucchini Jam will be no different. Once opened jam should be stored in the fridge and will keep for about 3 months providing you use a clean spoon to serve (no dirty buttery knives kids)!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 50 minutes |
| Servings |
jars
|
- 6 cups grated zucchini (peel and seed zucchini before grating)
- 3 cups low carb sweetener
- 1 lemon zest
- 1 lemon juice
- 1 lime juice
- 2 tbsp gound cinnamon
Ingredients
|
|
- Peel and seed zucchini. Grate enough zucchini to make 6 cups, loosely packed.
- Place zucchini, cinnamon and sugar in pot and boil, uncovered, over medium heat for 15 minutes, stirring occasionally.
- Stir in the lemon and lime juices. Bring to a boil. Boil, uncovered, 5-6 minutes, stirring occasionally. Skim off, and discard, any foam that may form.
- Pour into hot sterilized jars, leaving ¼” headroom on top of each jar. Seal.
- Leave the jars, undisturbed for 12-24 hours. Remove the rings and test the seals. Label your zucchini bread jam and store it in your pantry.
