I offer you a rather simple and at the same time unusual recipe for zucchini jam with lemon. You can serve such a delicacy to the table, like any other - to pancakes, cheesecakes, tea.
Zucchini have long been loved by many hostesses. They are so versatile that you can make jams, pickles, and a variety of salads. There would be only desire, time and fantasy. Today's recipe is simple, but the beauty of it is that when you try the jam, you can't guess that this is exactly the zucchini. In addition to lemon, you can add various spices and herbs, throw in a couple of lemon mint leaves, from this the aroma will have a slight refreshing shade.
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Ingredients:
Zucchini - 300 g
Sugar - 300 g
Lemon - 0.5 pcs.
Description:
Prepare all ingredients according to the list. For jam, it is important to take young squash, tender. From the specified amount, you get a jar with a volume of 0.5 liters. Wash the jar very well, rinse, sterilize (you can over steam).
Cut the zucchini absolutely arbitrarily, as you like.
Then put the slices into a blender bowl. Grind at high speed to a uniform consistency.
Wash and dry the lemon well. Cut into small pieces, right with the peel. After removing the bones everything. Grind the lemon in a blender bowl.
Transfer the lemon gruel and squash puree to a saucepan, add a serving of granulated sugar.
Cook zucchini jam for 50 minutes. After a while, remove the sample. During the cooking process, be sure to stir the mass periodically, not to allow too active gurgling.
Pack the jam into jars. Immediately roll up with sterile lids, put upside down, wrap and leave for a day.
After a while, transfer the seaming to the pantry.
Bon Appetit!
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