Zucchini jam without E-numbers and preservatives – a simple recipe from 1 kg of zucchini recept

Name: Zucchini jam without E-numbers and preservatives – a simple recipe from 1 kg of zucchini
Prep time: 80 min
Cook time: 80 min
Total time: 80 min
Yield: 1
Ingredients: 1 kg of cleaned zucchini or pumpkin (without skin and seeds); 500 g sugar (white or cane); 2–3 organic lemons (you can combine with lime or orange) – cut into pieces, or squeezed juice + grated zest; 100–200 ml water (depending on the juiciness of the zucchini)

Easy to prepare
1 serving
80 minutes

Jan, 19. 12. 2025

Print recipe

Are zucchinis piling up in the garden and you’re running out of ideas? Make a fragrant zucchini jam without gelling agents and chemicals from them. The citrus juice and zest add freshness, the zucchini ensures a beautiful consistency. The result is thick, sweet and perfectly versatile – for bread, in yogurt and in desserts.

For 1 serving

Ingredients

1 kg of cleaned zucchini or pumpkin (without skin and seeds)
500 g sugar (white or cane)
2–3 organic lemons (you can combine with lime or orange) – cut into pieces, or squeezed juice + grated zest
100–200 ml water (depending on the juiciness of the zucchini)

Preparation procedure

Preparing the zucchini and citrus Cut the cleaned zucchini into smaller cubes. Cut the lemons (ideally organic) including the peel; if they are not organic, peel them and use only the flesh and juice.
Jam base In a pot, combine the zucchini, sugar and citrus. Add 100–200 ml of water, bring to a boil, cover and cook until soft (approx. 15–20 minutes).
Blending and thickening Blend the mixture smooth with an immersion blender. Continue to cook uncovered over low heat until the jam thickens to a lekvár-like consistency (30–40 minutes). Stir frequently to prevent burning.
Filling jars Pour the hot jam into pre-sterilized jars, immediately close with lids, turn upside down and let cool in a dry „dunsktu“ (wrap in a blanket).
Storage After cooling, store in a cool, dark place. Store an opened jar in the refrigerator and consume within 2 weeks.

Preparation and canning time

Preparing ingredients: 15 minutes
Cooking and reduction: 45–60 minutes
Filling jars and cooling: 20 minutes

Total: approx. 1 hour 20 minutes

Conclusion

Zucchini jam without E-numbers is a great way to use an overabundance of zucchinis and have a healthy sweet treat on hand. The acidity of the citrus beautifully balances the natural flavor of the zucchini and the resulting texture is perfectly smooth and dense even without gelling sugar. Don’t be afraid to vary it – sometimes add lime, other times orange or ginger and each time you’ll get a different, original flavor.