Monday, August 8, 2022

Zucchini Bread Jam Canning Recipe

Looking for unusual canning recipes?  Try making zucchini jam canning recipes that tastes just like zucchini bread!  This is an easy zucchini jam without pineapple, and it tastes just like zucchini bread.  If you miss fresh zucchini bread in the winter and spring, then spread zucchini bread jam on toast for a delicious treat.  





Zucchini Bread Jam Canning Recipe


Once again, my husband planted entirely too many zucchini plants.  To be fair, he didn't plant many actual plants from the greenhouse.


He did, however, plant some old seeds to see what happened.  Almost all of them grew.


So I have zucchini coming up quicker than I can do anything with it!


I've made several loaves of zucchini bread and freeze dried 10 pounds of zucchini so far.  


There aren't many zucchini canning recipes, so I tried this zucchini bread jam canning recipe.  


For more jam recipes, check out these posts:






 Can Zucchini Be Canned?


The reason that there aren't many zucchini canning recipes is because zucchini and squash can't be canned alone.


The USDA used to recommend canning zucchini, but it's no longer recommended because testing for safety has been inconsistent.


Squash and zucchini are low-acid vegetables, so they have to be pressure canned.  Pressure cooking squash can make it get very soft, so it's not really even palatable.  


So in addition to not have consistent times for processing, you probably don't even want to eat pressure canned squash or zucchini because it will pretty much be mush.


However, there are two zucchini canning recipes that I've tried that are safe because of the other ingredients.  One is this Sure Jell zucchini jam, and the other is my pineapple zucchini canning recipe.


These are unusual canning recipes, but they are safe and tested not to mention delicious!  


You can also learn how to freeze zucchini or how to dehydrate zucchini.  Learn more about zucchini preservation methods.


Why Do You Add Lemon Juice to Jam?


Not all jelly and jam canning recipes call for lemon juice, but zucchini jam recipes usually do.  That's because pectin needs acid in order to create a jel.  


Some fruits like apples, raspberries, and cherries have natural pectin.  However, low acid foods, like zucchini, don't have natural pectin.


Adding lemon juice lowers the pH of the jam, which helps the pectin form a network of strands that creates a gel.


You can learn more about how to fix runny jam or jelly and grab my free printable with information for how to fix runny jam.  





Which Pectin Do I Use for Sure Jell Zucchini Jam?


I used regular pectin to make this zucchini jam without pineapple.  I normally make low sugar jam recipes with pectin for low sugar or no sugar recipes, but I couldn't find a converted recipe.


I buy bulk pectin from the Amish store for zucchini jam canning recipes like zucchini bread jam.  It's cheaper than buying the boxes.  You can also find bulk pectin on Amazon.  


How Do I Use Zucchini Jam Recipes


I like to eat this zucchini bread jam on toast or a biscuit because it tastes like eating zucchini bread.


Here are more ways to use Sure Jell zucchini jam:


  • Add to yogurt.  (I make Instant Pot cold start yogurt.)
  • Use to make stuffed French toast.  
  • Spread on top of sourdough starter pancakes or waffles.
  • Pour over cream cheese for a delicious appetizer.  Serve with crackers.
  • Use to make jam cookies.
  • Use to make crepes.
  • Use to top a cheesecake.
  • Swirl in oatmeal.


How Long Does Zucchini Bread Jam Last?


This Sure Jell zucchini jam will last about 1 to 2 years on the shelf.  For a longer shelf life, store in a cool, dark location.  


Once opened, zucchini jam canning recipes will last in the fridge for up to three months.





What Can I Do With Too Much Zucchini?


My favorite way to use zucchini is to make my grandma's zucchini bread recipe with applesauce or chocolate zucchini bread.  You can also find several recipes here:



Canning Basics


If you're new to canning, then I suggest learning about water bath canning.  Here are some tips to help you.


  • Jams and jellies need to be water bath canned for safety.  It's not enough to heat the jelly and place a lid on the jar.  You need to water bath the Sure Jell zucchini jam to kill germs.
  • Follow the directions exactly and do not reduce the amount of sugar or the jam won't set properly.
  • Let the zucchini bread jam boil for one minute while stirring.  This helps the pectin work to create a gel.
  • You no longer need to sterilize jars because you are waterbathing for 10 minutes.  Learn more about how to sterilize canning jars.
  • Learn about 11 canning mistakes that can kill you to avoid problems with canning.
  • If your canning jars didn't seal, learn about canning jars didn't seal and how to reprocess them.
  • To see what you need for canning, check out my canning supplies for beginners.
  • The zucchini will rise to the top.  After you boil the zucchini bread jam, remove the pan from heat and let cool for a few minutes.  I recommend filling the jars and then stirring before placing the lid on.  This will give you the best chances of the zucchini being mixed thoroughly.


Zucchini Bread Jam Ingredients


You will need the following to make Sure Jell zucchini jam:







How to Make Zucchini Bread Jam


Step #1


Combine the shredded zucchini, apple juice, pectin, raisins, lemon juice, cinnamon, and nutmeg in a 6 quart Dutch oven or stainless steel pot.  Bring to a full rolling boil that can't be stirred down over high heat.  Stir constantly.





Step #2


Add the sugar and stir to dissolve.  Return to a full rolling boil.  Boil for 1 minutes while stirring.  Remove from heat and skim off foam if needed.





Step #3


Ladle the zucchini bread jam into a hot jar and leave a 1/4 inch headspace.  Remove air bubbles.  Wipe the jar rim and place the lid and ring on the jar.  Tighten the band to fingertip tight.  Place in water bath canner.





Step #4


Water bath the zucchini jam without pineapple for 15 minutes, adjusting for altitude.  Turn off the heat and remove the lid and let jars sit in the water for 5 minutes.  Then remove jars and place on a towel or heat proof surface.  


Let the jars sit undisturbed for 24 hours or until completely cool.  Then test the seals and remove bands for storage.  Don't forget to label them.  I have some cute printable canning jar labels in my Etsy shop.


I hope you enjoy unusual canning recipes like this zucchini bread jam! 


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