A food canner, I am not.
Admittedly, I’m just a bit too
lazy nervous to deal with sterilizing, boiling water and making the perfect seal on a canning jar. Which is ridiculous because the few times I have made the effort, I’ve realized that it doesn’t have to be a big production.
So, when it comes to jam, it’s usually the down and dirty, quick method for me – boil down some fruit with sugar and seasonings. Add to jar, refrigerate and eat it before it goes bad.
This particular jam recipe was inspired from my trip to Vermont this spring with the #CabotFit team. One of our stops was at the Cold Hollow Cider Mill where I picked up a jar of the local Not For Company’s Zucchini Marmalade - so unique and flavorful!
Now, while zucchini jam/jelly/marmalade may seem a bit odd, it actually is like zucchini bread in flavor - just without the flour, eggs, fat and baking powder/soda.
The jam is the consistency of sauerkraut but the brown sugar gives it a wonderful caramelized flavor. And this recipe is a great way to use up some zucchini - the quintessential summer vegetable that will keep coming at us with a vengeance for the next few months.
I enjoyed my “veggie” jam on waffles, pancakes, multigrain toast and mixed into Greek yogurt.
And who knows, maybe I’ll pull up my big girl pants and legitimately can more of this jam with my next round of zucchini. It might make winter a bit more bearable for this summer girl.
(Note: while I’m clearly a delinquent canner, if you want do more canning, check out Marisa McClellan’s Food in Jars blog and cookbooks – she’ll show you how to do it right.)
Are you a canner? Have you ever made a sweet vegetable jam/jelly/spread?
Put that summer zucchini to good use and make this Sweet Zucchini Jam! Tweet this
Sweet Zucchini Jam
Makes 1 1/3 cups
- 5 cups peeled, shredded zucchini (about 3 medium)
- 1 cup brown sugar
- ½ lemon, seeded and sliced thickly
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of salt
In a medium size saucepan, mix all ingredients together. Bring to a boil; stirring frequently (the zucchini mixture will becoming runny). Boil for 2 minutes and then reduce to a slow simmer, stirring occasionally for 40 – 45 minutes until liquid is almost gone. Remove from stove and discard lemon slices.
Use as spread or topping for waffles, toast, pancakes or yogurt. Store in canning jars or other glass containers. The jam will keep in your refrigerator for about 2 weeks.