Zucchini season is in full swing, which means it's time to make various preparations. At the same time, zucchini can be used both for pickles and for unusual, but very delicate and aromatic jam.
It is necessary
- - zucchini - 1 kg;
- - sugar - 1 kg;
- - lemon.
Instructions
Step 1
For jam, it is advisable to use young zucchini with a thin skin. In this case, it is easier to clean them, and there are practically no seeds in them. Zucchini must be well washed, peeled, cut into small cubes. Place the cubes in a saucepan and cover with sugar. The zucchini should give juice, it will take 2 hours.
Step 2
The lemon is washed, cut into small pieces right with the peel. Remove the lemon seeds. Sliced lemon is transferred to a saucepan with zucchini.
Step 3
The contents of the saucepan are thoroughly mixed, after which it can be put on fire. The jam must be brought to a boil, then cook over low heat for 20 minutes, and then let it cool to room temperature and repeat the procedure. It is advisable to do this 2-3 times.
Step 4
The last time the jam should be kept on low heat for 15 minutes, and then poured into sterile hot jars. Since the zucchini has a generally neutral taste, the jam is more lemon, but due to the zucchini it is incredibly tender and melts in the mouth.
