Zucchini jam with lemon

For making jam, you can use both young and ripe zucchini. We wash the zucchini, remove the stalk and peel them. If the zucchini is ripe, we clean the seeds out of it.

Cut the zucchini into small cubes and place in an enamel bowl. Pour a glass of sugar into a bowl, stir and leave for 1-2 hours at room temperature so that the juice is released from the zucchini. Then put a bowl of zucchini on fire, bring to a boil and cook for 5-7 minutes. Remove it from the heat and let the jam cool completely. Then, from the cooled jam, using a slotted spoon or a ladle, remove the entire zucchini, leaving only the syrup in the bowl. Add the remaining sugar to the bowl, stir and put the bowl on fire. Bring to a boil and boil for 5-7 minutes. Then remove from heat and let the syrup cool completely. Thus, in 2-3 approaches, we boil the syrup to the desired thickness.

After the syrup is fully prepared, we send the zucchini to it. Scald the lemon with boiling water, rub the lemon zest on a fine grater, carefully removing only the yellow part. Then we clean the lemon from the white layer so that it does not add bitterness to the jam, and cut the pulp into small pieces.

Add lemon and zest to the jam, mix well and put the bowl on fire. Bring the jam to a boil, reduce the heat and cook for 5-7 minutes. Then we remove from the fire. We put the hot jam in sterilized jars, tighten it with boiled lids and leave it at room temperature until it cools completely. Then put the jam in a cool dark place for storage.

We left a little jam for tasting. We brew a cup of fragrant tea and help ourselves. Bon Appetit!