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Zucchini jam with citric acid

0
1006
Kitchen Russian
Calorie content 229.8 kcal
Portions 2 port.
Cooking time 1 d.
Proteins * 0.8 gr.
Fats * 0.4 gr.
Carbohydrates* 68 gr.
* per 100 gr. product
Zucchini jam with citric acid
Content

We offer you a recipe for a real delicacy called "lick your fingers." It combines delicate zucchini and lemon, which gives the jam an amazing citrus aroma, and a small amount of citric acid successfully emphasizes this combination and adds a pleasant sourness to the jam. The jam turns out to be delicate in consistency and is excellent both for a cup of hot tea and as a filler for cottage cheese or yogurt.

Ingredients

Cooking process

step 1 out of 4
We will make jam from young zucchini. We wash them under running water, remove the stalk, clean the zucchini from the peel and seeds, cut them into small 1x1 cm cubes. Put the zucchini in an enamel saucepan.
step 2 out of 4
We wash the lemons, scald with boiling water, as we will use them together with the peel. Cut the lemons into small cubes and add to the saucepan to the zucchini, add sugar, mix well and leave all the ingredients for 8-10 hours to let them juice.
step 3 out of 4
After the time has elapsed, mix the ingredients well again and put the pan on fire. Bring the jam to a boil, remove the resulting foam and cook the jam for 5 minutes, then remove it from the heat and let it cool completely. After 8-10 hours, put the jam on the fire again and bring to a boil, add citric acid, mix and boil for 10-12 minutes.
step 4 out of 4
After that, remove the pan from the heat and lay out the hot jam in pre-sterilized jars. We twist the jars with boiled lids, turn the jars upside down and leave to cool completely at room temperature, then put the jam for storage in a dark, cool place. Zucchini jam with lemon is completely ready!

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