Zucchini jam

Well this is a new one for me. But inspired by yet another of those internet recipes, I made a small batch of lemon zucchini jam today, using the last of the somewhat scraggly lemon basil from the patio and market-fresh zucchini and lemons.

It’s a 2-day recipe, which is always a bit of a nuisance, with a first-day simmer and a second-day boil. but I think it’s going to be worth the wait. The six jars are a delicate kiwi green in color, with darker green flecks from the basil, and it has a better set than anything I made since we bought a swish-looking ceramic-top stove last year.

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For anyone looking at ceramic-top stoves, and hoping to make jam on them, all I can say is “don’t.” They just don’t hold a rolling boil in the way a regular stove does, and that means a jam won’t set properly, or takes forever.

I’m thinking zucchini jam (courgette jam, for those of you across the pond) will be good spread thick on wholewheat bread or toast, or perhaps on top of a semi-sweet pound cake. The taste is apparently more marmalade than jam, which is probably a good thing.

That jam was one of five ventures in a hectic canning morning, mostly to take advantage of the seriously yummy plums and peaches that are crowding the farmers’ market right now.

We made a plum lime chutney that tastes a little vinegary but should mellow with age, and a peach chutney with a definite chili kick, as well as the tried and tested peach pistachio preserve from last year and a few jars of spicy pickled plums and peaches. I let myself experiment with the pickled fruit, throwing in cinnamon and allspice as well as a generous handful of dried orange peels from what is quite possibly the best spice store in the (Western) world. Kalustyan’s on Lexington Avenue is perhaps my dream shop, with more spices than I ever thought was possible, all of them fresher than anything I’ve seen elsewhere. I counted about five different sorts of peppercorn last time I was there, and always regretted not buying a selection to try them out. Their web site shows 490 different sorts of spices, and they do mail order.

I wonder what dried green mango tastes like? Beet powder?

I wonder if they send goods up to the Great White North?

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4 Comments »

  1. Send me your shopping list and I will get spices for you before your next visit.
    Any taste impressions of the zucchini jam?

  2. Also, did you use green or yellow zucchini?

  3. michelle said

    v. interested in how it tastes to see if it is worth all the work of the 2-day process. we have a ton of zucchini (like everyone else) and am looking for new things to do w. them.

  4. @ alliums: Green zucchini. I suspect you need that for the kiwi color.

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