Zucchini Jam with Orange
Bright, unexpected, and pleasantly tangy! This zucchini and orange jam keeps right through winter, and it pleases the eye as much as the palate. The squash soaks up so much citrus aroma that you'd swear the whole jar was made from oranges and lemons alone.
Cooking method
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Step 1:
How do you make zucchini jam with orange? Start by gathering your ingredients. Young, tender zucchini work best for this recipe. If yours are more mature, peel them and scoop out all the seeds. Wash the vegetables and fruit well and pat them dry. Scrub the citrus with a brush and give it a quick pour-over of boiling water.
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Step 2:
My zucchini are young, with skin still soft, so I leave them unpeeled. Cut the zucchini into medium dice and transfer it to the pot you'll be cooking the jam in.
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Step 3:
Using a fine grater, zest the washed lemons and oranges and add the zest to the zucchini.
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Step 4:
Cut away the white pith from the oranges and lemon, then chop the fruit into small pieces and add them to the pot. Be sure to pick out every seed — both orange and lemon. Even a single one can leave the finished jam tasting bitter!
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Step 5:
Stir in the sugar and let everything sit a few minutes so the juices release. Cook the jam in two rounds: bring it to a boil over low heat (low is important), simmer 2–3 minutes, and skim off any foam with a slotted spoon. Turn off the burner and let the jam cool completely to room temperature. Bring it back to a boil, simmer another 2–3 minutes, and let it cool again. You can repeat this up to three times.
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Step 6:
If you plan to keep the jam through winter, ladle it hot into sterilized jars and seal them. No further processing needed. Enjoy with a cup of tea!
- Want to change things up? Try adding a little crushed green cardamom. It gives the jam a deep, refined flavor that's wonderfully unusual. You can also use mature zucchini — just be sure to cut off the tough skin and remove the seeds.
- For more on keeping your summer harvest going strong all through the cold months, check out the basic rules, secrets, and tips for putting up preserves for winter.
- Which zucchini are best? Choose young squash with tender skin. Wash and peel them; very thin skin doesn't need to come off. With more mature zucchini, trim the tough peel and cut out the seedy center.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
