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 Lemon Zucchini Jam - Low Carb & Sugar-Free Recipe
This Low Carb Lemon Zucchini Jam will disappear when served with warm scones. A great way to use up your bumper crop of zucchini!
This Lemon Zucchini Jam will disappear when served with warm scones. A great way to use up your bumper crop of zucchini! #jam #zucchini #keto #lowcarb #healthyjam #sugarfree
Course Breakfast, DIP & Sauces
Cuisine American, European, Mediterranian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 50 minutes
Servings
jars
Ingredients
  • 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
Course Breakfast, DIP & Sauces
Cuisine American, European, Mediterranian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 50 minutes
Servings
jars
Ingredients
  • 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
This Lemon Zucchini Jam will disappear when served with warm scones. A great way to use up your bumper crop of zucchini! #jam #zucchini #keto #lowcarb #healthyjam #sugarfree
Instructions
  1. Peel and seed zucchini. Grate enough zucchini to make 6 cups, loosely packed.
  2. Place zucchini, cinnamon and sugar in pot and boil, uncovered, over medium heat for 15 minutes, stirring occasionally.
  3. 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.
  4. Pour into hot sterilized jars, leaving ¼” headroom on top of each jar. Seal.
  5. 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.

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