Zucchini is an adorable summer produce with many applications: zucchini cake, bread, cookies, muffins, and more. So if you don’t want to push too much and force your family to eat any more zucchini this month, well, today we’ll share a new use for your zucchini. We’re making a not-so-sweet but oh-so-good jam: apple and zucchini, flecked with raisins. If you grow your own zucchini, you certainly know that it’s such a prolific producer, and if you don’t check your plants often, you will find you have a batch of giant zucchini waiting for you! So now you’ll have no excuse to use them!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the apple zucchini jam
Makes a dozen jars:
- 3 lbs (1,5kg) of zucchinis
- 2 lbs (1 kg) of apples
- 2 1/2 lbs (1.250 kg) of granulated sugar
- 1/2 cup (10 cl) of lemon juice
- 1/2 lb (250 g) golden raisins
- 1/2 cup (10 cl) Armagnac or any brandy that you like. You can also replace it with rum or leave it out altogether.
Directions
1. Wash zucchinis and trim both ends. Split in half and scoop out the seeds. Don’t peel the zucchinis; rather, shred them finely.
2. Peel the apples, cut into very small dice. Add the zucchini.
3. Add lemon juice and cover with sugar. Let it marinate overnight.
4. Heat up Armagnac in a saucepan, pour the raisins over, and fill with boiling water to cover. Soak overnight.
5. The next day, add the grapes with juice, zucchini, and apples. Bring to a boil. Cook for 45 minutes over high heat, stirring occasionally.
6. Towards the end of cooking, stir almost continuously as everything will start to thicken. It’s not a problem if the apple and zucchini strings do not melt properly.
7. Pour into glass jars, put the lid on, and flip the pot upside down immediately. Allow to cool before turning the pots.
Tips:
- This apple and zucchini jam is great on bread or desserts, of course, but also with meat. It is also excellent on crackers and goat cheese!
- You can use pineapple instead of apple, but you’ll need to add pectin.
- The same way with strawberries, possibilities are endless!
Photo credit: © Eatwell101.com
Apple Zucchini Jam
- 3 lbs (1,5kg) of zucchinis
- 2 lbs (1 kg) of apples
- 2 1/2 lbs (1.250 kg) of granulated sugar
- 1/2 cup (10 cl) of lemon juice
- 1/2 lb (250 g) golden raisins
- 1/2 cup (10 cl) Armagnac or any brandy that you like. You can also replace it with rum or leave it out altogether.
Instructions
- Wash zucchinis and trim both ends. Split in half and scoop out the seeds. Don't peel the zucchinis; rather, shred them finely.
- Peel the apples, cut into very small dice. Add the zucchini.
- Add lemon juice and cover with sugar. Let it marinate overnight.
- Heat up Armagnac in a saucepan, pour the raisins over, and fill with boiling water to cover. Soak overnight.
- The next day, add the grapes with juice, zucchini, and apples. Bring to a boil. Cook for 45 minutes over high heat, stirring occasionally.
- Towards the end of cooking, stir almost continuously as everything will start to thicken. It's not a problem if the apple and zucchini strings do not melt properly.
- Pour into glass jars, put the lid on, and flip the pot upside down immediately. Allow to cool before turning the pots
Recipe Notes
- This apple and zucchini jam is great on bread or desserts, of course, but also with meat. It is also excellent on crackers and goat cheese!
- You can use pineapple instead of apple, but you'll need to add pectin.
- The same way with strawberries, possibilities are endless!
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