Hello! Today, I cook the jam zucchini with lemon... This jam cook every year in the summer, the season of ripening squash. Cooked very quickly, the budget - the more will grow zucchini, the more you can make jam - and even of the "matured" squash with a hard skin (which is removed) ...
Put huskies, write comments, subscribe and share on social networks! Your support is very important to me, and the need to promote the channel! Very grateful for all the support!
For the preparation of this jam take:
Courgettes - always do the calculation for 1 kg of prepared vegetables (peeled)
One or two of lemon (I put 2 lemon 1 kg, I like the more intense lemon flavor)
And, 800, 900 g sugar
For the preparation of jams can take and young - still quite green zucchini, and has large, with a solid yellow or green skin. Young zucchini simply wash with large squash is necessary to remove the peel and remove the inside pulp with seeds. My lemons, cut into several pieces, and if there is a bone (in some varieties of seed does not) remove them. And, as if in the middle of lemon has a rigid white core - it is necessary to remove it, too, it will give the bitterness jam.
Now, you decide for yourself how you will shred zucchini and lemons - want to finely chop zucchini, lemon scroll through the wringer. And everything can grind in a blender (if the jam is something to remind jam), you can just skip through the meat grinder. I like the last option! And you may want to feel the pieces of zucchini... I scroll separately, in different dishes. Zucchini scrolled immediately laid in a pan, in which subsequently will be cooked jam.
I add zucchini in sugar and put the pot on the fire. I bring the contents to the boil, fire diminish to a minimum, and leave simmer jam somewhere in the 30-40 minutes ...
After 30 minutes of squash weight gain nice beautiful amber color, add in it scrolled lemons. Fire adds, again bring to a boil - and Bates, again at least. And yet I cook 30 minutes.
All! Jam is ready! Expanding jam in the form of heat in 0.5 and 1 liter polyethylene bottles and glass jars with screw caps. At the same time, neither one nor the other can not be sterilized, just very well handled enough of hot boiled water. And I keep a jam in an ordinary closet in the apartment.