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!
Servings Prep Time
3jars 20 minutes
Cook Time Passive Time
30minutes 50minutes
Servings Prep Time
3jars 20 minutes
Cook Time Passive Time
30minutes 50minutes
Ingredients
  • 6cups grated zucchini(peel and seed zucchini before grating)
  • 3cups low carb sweetener
  • 1 lemon zest
  • 1 lemon juice
  • 1 lime juice
  • 2tbsp gound cinnamon
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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