Zuccata is a unique Sicilian jam made with cucuzza squash, traditionally used as a filling for cookies and pastries. Make this quick and easy recipe with only 3 ingredients!
Sicilian zuccata or cucuzzata is a jam made with cucuzza, a pale green, long and narrow squash popular in Sicily.
Although it is mostly prepared in savory recipes such as with pasta or stuffed and simmered in tomato sauce, this popular jam is used as a filling for cookies or pastries, particularly at Christmas time. Stay tuned for cookie recipes to come!
Made with only 3 ingredients: cucuzza; sugar and lemon juice, this easy to make jam may also be flavored with cinnamon or vanilla. However, I decided to stir in those ingredients when I am ready to bake with zuccata.
How to determine the amount of sugar needed for zuccata
At first glance, 2 cups of sugar may seem excessive. However, cucuzza in itself is not very sweet and you’ll quickly realize that this amount is quite necessary.
Here is how I determined the amount of sugar needed. You will need a kitchen scale for this recipe.
- I began with a 1.25 kg cucuzza. Once trimmed, peeled and seeded, I weighed my squash once again.
- My squash now weighed 800 grams and the amount of sugar added represents half the weight of the squash, that is 400 grams (or 2 cups).
- Of course, this is approximate and may vary according to your taste or the particular cucuzza that you have on hand.
- Therefore, before processing the jam in your food processor, I recommend that you taste and add more sugar, if necessary.
- At this point, you may stir in some cinnamon and/or vanilla extract, if you wish.
Where to find cucuzza
If you don’t happen to grow your own or are lucky enough to have a Sicilian neighbor with a garden, locating cucuzza is not easy! And unfortunately I can not recommend a substitute with a similar flavor or texture.
Years ago, my mother located this shorter version (shown below) referred to as opo squash in a local grocery store. It has the exact flavor and texture as the meter long cucuzza that my dad once grew in his garden!
Cucuzza is a summer squash and is usually available late summer until mid-autumn.
Ingredient List
- Cucuzza: also called opo squash
- Granulated sugar
- Lemon: juiced
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Ingredients
How to cut cucuzza
- Trim both ends and use a vegetable peeler to remove the outer skin.
- Cut in half lengthwise and use a pairing knife as well as a spoon to remove the center spongy textured part that contains the seeds.
- Cut into smaller manageable lengths, cut into quarters and crosswise into small pieces.
- Weigh the squash and recalculate (if necessary) the quantity of sugar. The amount of sugar added should be half the weight of the cucuzza. Mine weighed 800 grams, therefore I added 400 grams (2 cups) of sugar.
Prepare the zuccata
- Be sure to have sterilized jars and lids on hand. You will need 2 x 250 ml. jars or one 500 ml. jar.
- Place the chopped cucuzza; sugar and juice of 1 lemon in a large sauce pan. Stir to combine.
- Place on the stovetop over medium heat.
- Cook, stirring often, for about 1hour 15 minutes, or until the cucuzza is tender and the mixture thickened.
- At this point, taste the cucuzza and add more sugar if you feel it isn’t sweet enough for your liking.
- Transfer the hot mixture to a food processor and process until you have the desired consistency. You may also use an immersion blender. I prefer a chunkier jam instead of completely smooth.
- Transfer to sterilized jars. To seal the jars, completely submerge them with water in a large pot, bring to a boil and let process for 10 minutes. See my notes below for a link to a detailed guide on how to safely can jars.
- Let cool and store in a dark, cool area for up to 1 year.
- Once opened, refrigerate any leftover jam up to 5 days.
Recipe Notes
Possible add-ins include cinnamon and/or vanilla extract. Stir in at the end of cooking.
-Once properly canned as directed here, keep jars stored in a cool dark place for up to 1 year.
-After a jar is opened, refrigerate any leftovers for up to 5 days.
-Use as a filling in cookie recipes.
-Spread on toast and sprinkle a little cinnamon on top.
Did you try this recipe?
Let me know how much you enjoyed this recipe by rating it in the recipe card below!
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Check out more cucuzza recipes!
Ingredients
- 1.25 kg cucuzza squash
- 2 cups granulated sugar
- 1 lemon juice between 2-3 tbsp. juice
Instructions
- Be sure to have sterilized jars and lids on hand. You will need 2 x 250 ml. jars or one 500 ml. jar.
Prepare the cucuzza
- Trim both ends and use a vegetable peeler to remove the outer skin.
- Cut in half lengthwise and use a pairing knife as well as a spoon to remove the center spongy textured part that contains the seeds.
- Cut into smaller manageable lengths, cut into quarters and crosswise into small pieces.
Prepare the jam
- Weigh the squash and recalculate (if necessary) the quantity of sugar. The amount of sugar added should be half the weight of the cucuzza. Mine weighed 800 grams, therefore I added 400 grams (2 cups) of sugar.
- Place the chopped cucuzza; sugar and juice of 1 lemon in a large sauce pan. Stir to combine.
- Place on the stovetop over medium heat. Cook, stirring often, for about 1hour 15 minutes, or until the cucuzza is tender and the mixture thickened.
- At this point, taste the cucuzza and add more sugar if you feel it isn't sweet enough for your liking.
- Transfer the hot mixture to a food processor and process until you have the desired consistency. You may also use an immersion blender. I prefer a chunkier jam instead of completely smooth.
- Transfer the jam into sterilized jars. Fill the jars up to an inch below the rim.
- To seal the jars, completely submerge the jars with water in a large pot, bring to a boil and let process for 10 minutes. See my notes below for a link to a detailed guide on how to safely can jars.
- Let cool and store in a dark, cool area for up to 1 year. Once opened, refrigerate any leftover jam up to 5 days.
Notes
-After a jar is opened, refrigerate any leftovers for up to 5 days. To Serve -Use as a filling in cookie recipes.
-Spread on toast and sprinkle a little cinnamon on top. Please note that the nutritional information provided is for the total (500 ml) amount of jam.
Married into a Sicilian family. If they don’t give me their recipes I know the web will. Thanks so much. It’s delicious
Made this jam for the first time a few weeks ago. We opened a jar and it is still very liquid (runny). How do you get it thick like the picture? I don’t think I can use in the cookies as it will all run out.
Hi Maureen, it sounds like perhaps it needed to cook longer. Was the mixture thickened at the end of cooking before you placed it in a jar? I guess it will depend on the water content of your cucuzza. I hope this helps!