Print

Perfect Sweet Peach Zucchini Jam – Easy Homemade Recipe

peach zucchini jam - featured image
Print Recipe

This perfect sweet peach zucchini jam is a happy accident that turned into a kitchen win. It uses up summer produce, requires no pectin, and produces a jam that’s so much better than anything you can buy at the store.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and diced
  • 3 cups grated zucchini
  • 4 cups granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt

Instructions

  1. Prep your fruit and zucchini. Peel and dice peaches into small, even pieces (about 1/2-inch cubes). Grate zucchini using the large holes of a box grater. Do not squeeze out the moisture. Place both in a large pot.
  2. Add the sugar, lemon juice, and salt. Stir together until the sugar starts to dissolve. Let it sit for about 10 minutes to draw out juices.
  3. Bring to a boil over medium-high heat, stirring frequently. Once it reaches a full rolling boil, reduce heat to medium-low for a steady simmer.
  4. Simmer for 35 to 45 minutes, stirring occasionally. About 30 minutes in, stir in the vanilla extract and cinnamon if using.
  5. Test for doneness using the cold plate test: place a small plate in the freezer before cooking. Drop a small spoonful of jam onto the cold plate. Let it sit for 30 seconds, then run your finger through it. If it wrinkles and holds its shape, it’s done. If still runny, cook for 5 more minutes and test again.
  6. Remove from heat and let it rest for 5 minutes. Give it a gentle stir.
  7. Ladle into sterilized jars using a canning funnel, leaving about 1/4 inch of headspace. Wipe rims clean and screw on lids fingertip-tight.
  8. Process in a boiling water bath for 10 minutes for shelf-stable jam, or refrigerate and use within 3-4 weeks.

Notes

Don’t skip the lemon juice—it helps activate natural pectin. Watch your heat to avoid scorching; a gentle simmer is best. The jam will look loose when hot but thickens as it cools. For best flavor, let the jam sit for a week or two before opening. Do not double the batch; make separate batches if needed.

Nutrition

Keywords: peach jam, zucchini jam, summer jam, no pectin jam, homemade jam, peach zucchini jam, easy jam recipe

Find it online: https://emacrave.com/perfect-sweet-peach-zucchini-jam-easy-homemade-recipe/