Zucchini Jam with a touch of Anaheim chiles — a savory spread that’s part jam, part pickle, and entirely delicious. It’s perfect on crackers with cream cheese as a finger-food appetizer or spread on a sandwich for a bright, tangy bite.
This zucchini jam reimagines summer squash as a versatile savory preserve. The recipe balances tangy apple cider vinegar, sweetness from sugar, and a subtle heat from Anaheim chiles, resulting in a condiment that pairs beautifully with cheeses, charcuterie, roasted meats, or grilled vegetables.
The texture is pleasingly varied when you reserve a small portion of the zucchini in longer strips, giving the jam both body and bite. It’s an excellent way to use a surplus of garden zucchini while creating something unexpected that complements both everyday meals and party platters.
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Garden fresh zucchini
If your garden is producing more zucchini than you know what to do with, this jam is a smart and tasty solution. It leans savory, with a pickle-like tang that pickle lovers will especially enjoy. I experimented by keeping about half a cup of the zucchini in thin strips to add varied texture; it creates an appealing contrast to the shredded base.
The jam is simple to make and works well as a small-batch preserve to enjoy right away or give as a homemade gift.
How should I store the jam once it’s made?
Make a small batch and refrigerate it — it will keep for a few weeks in the fridge. If you prefer shelf-stable jars, follow official guidelines for home canning from reputable sources before attempting to process this recipe for long-term storage.
Can I use the zucchini jam as a marinade or glaze?
Yes — the jam makes a flavorful glaze for grilled or roasted meats and vegetables. Brush it onto chicken, pork, or root vegetables during the last few minutes of cooking to add a sweet-tangy, slightly spicy finish.
Other preserves you might enjoy
If you like making preserves, try other savory and sweet options like balsamic onion jam, dried apricot jam, strawberry-lime vanilla jam, or a small-batch mixed berry and lavender jam for varied flavors and uses.
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Zucchini Jam Recipe
Zucchini Jam
Ingredients
- 1 1/2 cups shredded zucchini (reserve about 1/2 cup and cut into thin strips for texture)
- 1 Anaheim chili, chopped into thin strips
- 3 cups sugar
- 1 cup apple cider vinegar
- 1 package pectin
Instructions
- Place a large pot over medium heat. Combine the shredded zucchini, chopped Anaheim chili, sugar, and apple cider vinegar.
- Bring the mixture to a boil and continue until it reaches 220°F (104°C) on a candy thermometer.
- Remove from heat and stir in the pectin. Let the mixture cool for 2 minutes, then stir for about 1 minute to ensure the pectin is fully incorporated.
- Transfer the jam to clean containers and store in the refrigerator.
Notes
Serve over crackers with cream cheese for an easy appetizer, or use as a spread or glaze.
Nutrition
Nutritional information is an estimate and will vary based on brands, measurements, and portion sizes.