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!
DIP & Sauces
(peel and seed zucchini before grating)
low carb sweetener
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.
Sharing is caring!