We are used to making jam from fruits, but it turns out that some vegetables also go very well with sugar. One of these vegetables is zucchini. We offer a zucchini jam recipe.
Their neutral flavor makes zucchini an excellent base for sweet jams. In addition, in comparison with other sweet foods, zucchini jam has a low calorie content.
Try to cook this delicious and unusual jam. Those with a sweet tooth must love this delicacy. In tiny and tasty candied fruits with a light citrus note, frozen in thick honey syrup, you will never recognize zucchini.
Step by step method
For jam, use young zucchini. Of these, the dessert turns out to be much tastier, since there are practically no seeds in young vegetables.
Remove skin from zucchini. Although some housewives skip this step.
Peeled zucchini cut lengthwise into slices 1 cm thick, and then into cubes with a side of a centimeter.
Grate half a lemon along with the zest on a fine grater, add the lemon mass to the total mass.
Pour the granulated sugar into the bowl according to the recipe. Mix zucchini with sugar and lemon. Now remove the filled bowl, covering it with a lid, overnight in the fridge.
By the morning of the next day, zucchini in sugar will give a lot of juice.
Put the zucchini on the stove. After boiling, reduce the fire to a minimum. Simmer for 15 minutes at a slow boil. Then set aside for 5 hours.
Boil the jam again for 15 minutes over low heat. Set the bowl aside a second time to cool completely. For the third time, boil the zucchini jam with lemon until the syrup thickens. Check readiness: when the drop on the dish becomes stable and does not spread, then the dessert is ready.
Seal hot lemon jam tightly in sterilized jars.
Tips & variations
For jam, choose very young zucchini with unripened seeds and thin skins.
For taste and beautiful color, you can add some pitted cherries or blackcurrants.
At the last stage of cooking, add cinnamon, vanilla, ginger, mint, dried apricots - whatever you like.
For long-term storage of jam, jars and lids are not only washed, but also sterilized by steam or in the oven.
The taste of zucchini jam will not change if it is kept in a dry room without light at a temperature of + 5-18 degrees for 2 years.