Best 6 Courgette Jam Recipes
Are you looking for a unique and delicious way to use up your summer courgettes? Look no further than courgette jam! This sweet and savory spread is perfect for breakfast, lunch, or dinner. Made with just a few simple ingredients, courgette jam is easy to make and can be customized to your taste. Whether you like it sweet or spicy, chunky or smooth, there's a courgette jam recipe out there for you. In this article, we'll share three of our favorite courgette jam recipes, so you can find the perfect one to suit your taste.
**Classic Courgette Jam:**
This recipe is a great starting point for those who are new to making courgette jam. It's simple to follow and results in a delicious, classic jam that can be enjoyed on toast, scones, or ice cream.
**Spicy Courgette Jam:**
If you like things with a bit of a kick, this spicy courgette jam is for you. It's made with a combination of fresh jalapeños and cayenne pepper, giving it a nice warmth that will wake up your taste buds.
**Chunky Courgette Jam:**
This recipe is perfect for those who prefer a jam with a bit of texture. It's made with chunks of courgette that are cooked until they're soft and tender, resulting in a jam that's both sweet and savory.
ZUCCHINI JELLY
This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
Steps:
- Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
COURGETTE JAM
Courgette Jam, the best ever.
Provided by bonohammer
Time 30m
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Put peeled courgettes in food processor and blast until almost chopped.
- Add drained pineapple and give a short blast to finish. It needs to be fine but not too fine but not pulp.
- Scrape into jam pan, add lemon juice and sugar. Give it a good stir to get the juices running.
- Put on a low heat and stir until all the sugar granules have melted then bring to boil and boil fast for 4 minutes only.
- That's it. Pot into hot sterilized jars and seal.
ZUCCHINI JAM
Posted in response to a recipe request. I have never tried this recipe therefore I am not sure of the result. I would think that you could change the flavor of the jell-o to suit your fancy.
Provided by Malriah
Categories Jellies
Time 35m
Yield 8 cups, aproximately
Number Of Ingredients 5
Steps:
- Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
- Allow to boil for 15 minutes.
- Add, sugar, Jello and pectin and stir until dissolved.
- Continue boiling for 10 minutes, stirring occasionally.
- Pour into sterilized jars and seal.
Nutrition Facts : Calories 790.2, Fat 0.2, SaturatedFat 0.1, Sodium 223.2, Carbohydrate 200.9, Fiber 2, Sugar 189.3, Protein 5
ZUCCHINI JAM
If you are like me you look for anyway to use your zucchini. This recipe came from the Cooking in the Valley (1874-1999) 125th Anniversary Cookbook of Ebenezer Lutheran Church.
Provided by Charlotte J
Categories Vegetable
Time 26m
Yield 1 batch of jam
Number Of Ingredients 5
Steps:
- Boil the zucchini and sugar for 10 to 15 minutes.
- Stir continuously so the mixture does not burn.
- Add lemon juice and pineapple and boil 6 minutes together with the boiled zucchini mixture.
- Remove from heat and add 2 packages apricot jello.
- Cover with paraffin wax and then cover with jar cover and seal.
- I just cover the jar with a lid and store in the refrigerator.
Nutrition Facts : Calories 4797.3, Fat 2.7, SaturatedFat 0.7, Sodium 72.7, Carbohydrate 1231.3, Fiber 7.8, Sugar 1219.3, Protein 9.4
6 EASY STEPS TO ZUCCHINI JAM
This is a wonderful recipe for someone who is just starting out in the world of Jellies, Jams and Preserves. It is a simple yet delicious way to start your learning experience.
Provided by Serena 485247
Categories Low Protein
Time 20m
Yield 5 pints
Number Of Ingredients 7
Steps:
- Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
- Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
- Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
- Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
- Add surejell and boil for 1 minute.
- Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
- Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
- NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.
ZUCCHINI GINGER JAM
This zucchini jam tastes just like marmalade. The recipe was given to me by my Aunt many years ago, however, I improvised and made it taste even better. For a different flavor you may wish to try using a combination of Jello's, apricot and orange, peach and orange or raspberry and orange. This jam also freezes well.
Provided by William Uncle Bill
Categories Spreads
Time 40m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Use zucchini that is young, about 10 inches long.
- Larger zucchini may also be used.
- Wash zucchini and then cut off both ends of zucchini and discard.
- Cut zucchini into quarters (length wise).
- Remove any soft zucchini meat and seeds from the middle and discard.
- Coarsely shred zucchini and add to a cooking pot.
- Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
- Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
- Remove from heat.
- Add lemon and orange powder; stir well to dissolve.
- Fill jars with a lid and store in refrigerator.
- You may also preserve this jam in glass containers and process in the regular way.
Tips:
- Use young, firm courgettes for the best results.
- Peel the courgettes if you prefer a smoother jam.
- Grate the courgettes using the large holes of a box grater.
- Use a large saucepan or preserving pan to make the jam.
- Bring the jam to a rolling boil, then reduce the heat and simmer for the specified time.
- Stir the jam frequently to prevent it from sticking.
- Test the jam for doneness by placing a small amount on a cold plate. If it wrinkles when you push your finger through it, it is ready.
- Pour the jam into sterilized jars and seal tightly.
- Store the jam in a cool, dark place.
Conclusion:
Courgette jam is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a filling for cakes and tarts, or as a glaze for grilled meats. With its sweet and tangy flavor, courgette jam is a great way to use up a glut of courgettes.
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