Zucchini Jam Recipe: Easy, Sweet, and Surprisingly Delicious

Every summer, like clockwork, I find myself staring at a kitchen counter full of zucchini. If you grow your own, you know how it goes, one day there’s none, the next you’ve got enough to feed the neighborhood. A few years back, I was determined not to waste a single one, and that’s when I first tried zucchini jam. I’ll be honest, I was skeptical. Jam? From zucchini? But with just some sugar, lemon juice, and a packet of Jell-O, it turned into something sweet, fruity, and honestly pretty amazing. In this post, I’ll walk you through how I make it now, step by step, and share some real-life tips I wish I’d known when I started.

The Story & Intro: How It Ended Up in a Jar

It Started with a Dare, and a Whole Lot of Zucchini

I didn’t plan to make jam that day. Honestly, I was knee-deep in wedding prep for a catering gig and already tired before I turned on the stove. But then my friend Mike (who runs a small farm just outside Asheville) swung by my truck with a feed sack full of zucchini. I’m not talking four or five. I mean a heap.

He grinned and said, “Bet you can’t use all this by the weekend.” Challenge accepted.

That night, after chopping what felt like my hundredth squash, I remembered something half-buried from my childhood: my grandma’s “mock pineapple” jam. She made it from grated zucchini and canned pineapple, simmered it down with sugar and lemon, then spooned it into old peanut butter jars. I remember thinking it was real jam, until I caught her peeling zucchini one day. It felt like I’d found out Santa wasn’t real.

No Pineapple? No Problem

Well, I didn’t have pineapple. What I did have was a dusty box of cherry Jell-O at the back of the pantry and a bit of reckless energy. So I grated the zucchini, tossed it in a pot with sugar and lemon juice, stirred in the Jell-O, and just let it ride.

What came out looked like ruby-red jam. What it tasted like was childhood. Bright, sweet, and a little unexpected. I gave a jar to Mike the next day and didn’t tell him what it was made of. He texted me later: “Where’d you get cherries?”

That’s when I knew.

Now it’s become a tradition, every summer, when the zucchini starts stacking up, I make a few batches. It’s not fancy, and it’s definitely not fussy, but there’s something kind of wonderful about it. No canning, no special tools. Just a stovetop and a little patience. I’ve used it on toast, in cookies, over ice cream. Once, I added it to a grilled cheese. (No regrets.)

If you’re sitting on more zucchini than you can sauté, this recipe might be your new favorite trick. And if you’re into simple ways to preserve summer’s overflow, you might like easy peach preserves or refrigerator dill pickle too.

Let’s turn those extra zucchini into something sweet. You’ll be glad you did.

Making Zucchini Jam Your Own

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The Four Simple Ingredients Behind Zucchini Jam

One of the things I love most about zucchini jam is how simple it is. You don’t need pectin or canning gear, just four ingredients you probably already have.

Here’s what goes into every batch:

• Zucchini: You’ll need about four cups of finely shredded zucchini. No need to drain it, those natural juices help the jam simmer down just right. I use a box grater, but a food processor works too if you’re short on time.
• Sugar: Two cups of granulated sugar give this jam its sweetness and help preserve it.
• Lemon Juice: A splash of lemon juice (about ¼ cup) brightens the flavor and helps the jam set.
• Jell-O: A 3-ounce box of flavored Jell-O gives zucchini jam its fruity taste and color. Cherry is my go-to, but strawberry, peach, or raspberry all work well.

It’s kind of amazing how zucchini disappears into the background. It takes on whatever Jell-O flavor you choose and gives the jam just enough body and texture to feel homemade in the best way.

If you’re trying this zucchini jam for the first time, start with a classic flavor like strawberry or cherry. Both give the jam a vibrant color and taste that feels familiar. You can even experiment with sugar-free Jell-O if you’re trying to cut back on sweetness—just keep in mind it may set a little softer.

Tips for Color, Texture, and Flavors

A few things I’ve learned from making zucchini jam over the years:

• If you’re using a lighter flavor like peach or apricot, and you don’t want a green-tinted jam, go ahead and peel your zucchini first. It’s an extra step, but worth it if the color matters to you.
• The jam will look thin when it’s hot. Don’t worry. It thickens up nicely as it cools, especially once refrigerated.
• Want a smoother jam? Pulse the grated zucchini in a food processor for a few seconds before cooking.

This recipe makes about 24 ounces of zucchini jam, enough to fill three 8-ounce jars or six 4-ounce jars. I like to stash a couple in the freezer and keep one in the fridge for everyday use.

Don’t forget: zucchini jam isn’t shelf-stable unless it’s properly canned, and this version is meant for the refrigerator or freezer only. It keeps well in the fridge for up to a month and in the freezer for a year.

Next time you’ve got a pile of zucchini and want something sweet instead of savory, skip the fritters and try this zucchini jam instead. It’s the kind of recipe that surprises people, in the best way.

How to Cook and Store Zucchini Jam

Making It on the Stove, Simple and Fast

Making zucchini jam is honestly a lot easier than it sounds. If you’ve got a decent pot and a spoon, you’re in business. The first time I made it, I kept thinking, This can’t be right… it’s too easy. But sure enough, ten minutes later, I had a sweet, bright jam that smelled like cherry and not even a hint of vegetable.

Here’s how I do it now, every summer:

Start by tossing your grated zucchini into a big pot, liquid and all. Don’t squeeze it out. That moisture helps things cook down properly. Add your sugar and lemon juice, then turn the heat to medium. Stir as it warms up. The sugar will start to dissolve, and the zucchini will soften a bit.

Once you see it bubbling, lower the heat just a touch and let it simmer for about 8 to 10 minutes. It doesn’t need to be thick yet. In fact, zucchini jam always looks too runny at this stage. That’s normal, it sets up as it cools.

When your timer hits the 10-minute mark, go ahead and stir in the Jell-O powder. Whatever flavor you picked (strawberry, cherry, peach) it’ll take over fast. The mixture gets glossy and bright and smells amazing. That’s your sign it’s ready.

Now take it off the heat and let it sit for a few minutes while it cools a bit. It’ll still be hot, so don’t rush the next step.

Cooling and Storing Zucchini Jam the Easy Way

Once the zucchini jam has cooled down just enough to handle, you can scoop it into jars. I use 8-ounce wide-mouth mason jars, but honestly, whatever you’ve got works, just make sure they’re freezer-safe if you plan to store it long-term.

Here’s the one tip I always give: don’t put the lids on yet. Let the jam come to room temperature with the lids off. Otherwise, steam builds up inside the jar and can mess with the texture.

Once it’s completely cool, go ahead and seal them up. You can stash one in the fridge and toss the extras in the freezer.

• In the fridge, your zucchini jam will last about a month.
• In the freezer, you’re good for up to a year. Just pull out a jar the night before and let it thaw in the fridge.

I love having a jar of zucchini jam ready to go. It makes even plain toast feel like a treat. And when you tell someone it’s made with zucchini, they never believe you—not until they’ve had a bite.

How to Serve Zucchini Jam

Favorite Ways to Use Zucchini Jam

One of my favorite things about zucchini jam is how versatile it is. It’s sweet, yes, but not in an overpowering way, which means it works just as well on a biscuit as it does in a dessert. Here are a few ways I love to serve it:

• Spread on toast or biscuits: The classic. I love it with warm, buttered sourdough or tucked inside a fluffy Southern biscuit.

• Thumbprint cookies: Just swap out your usual jam for zucchini jam. No one ever guesses what’s inside.
• Topping for ice cream or cheesecake: Spoon it over vanilla ice cream or swirl it into no-bake cheesecake. That fruity flavor pops.
• Grilled cheese twist: Okay, hear me out, zucchini jam with sharp cheddar on sourdough. It’s weird. It’s wonderful. Try it.

If you enjoy recipes that surprise people in the best way, you might also want to try my brown sugar fig butter or this cozy slow cooker apple butter. Both are great for spreading, gifting, or just eating by the spoonful.

Wrapping Up

I wasn’t trying to find a new favorite when I made zucchini jam that first time. I just had too many zucchini and figured it was worth a shot. Funny how those are the recipes that end up sticking around the longest.

There’s nothing fancy about it, just four ingredients, a pot, and a little bit of time. But what you end up with is something sweet and bright that doesn’t taste like it should work, but it absolutely does.

If you’re swimming in zucchini, or even if you’ve just got one or two sitting in the fridge getting soft, give it a try. Worst case, you’ve spent a few minutes stirring a pot. Best case? You’ve got a jar of jam in your fridge that makes mornings a little better.

Give it a try, and let it surprise you like it did me

Frequently Asked Questions About Zucchini Jam