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Unusual squash jam with lemon tastes like pineapple, and you can make this “exotic delicacy” and preserve it for the winter from the simplest and most affordable products. The recipe for squash jam with lemon requires only three ingredients: squash, lemon and sugar. And together they turn into a real vitamin bomb, ideal for winter tea parties. Squash contains a lot of magnesium, iron and calcium, and lemons are a storehouse of vitamins and antioxidants.

Step 1

Prepare the ingredients. Cut the zucchini into small cubes. Grate the zest from the lemon on a fine grater. Cut the lemon into squares. Transfer the zucchini to a saucepan for cooking jam, sprinkle with sugar. Let stand for 10 minutes to release the juice.

Step 2

Cook the jam. Place the pan on medium heat, bring to a boil, reduce heat, add lemon with zest, cook for 15 minutes. Turn off heat, leave for 10 hours. Place the pan back on the stove, bring to a boil over low heat, cook for 10 minutes, turn off heat. Let stand for about 6 hours.

Step 3

Finish cooking. Put the pan on low heat, bring to a boil, simmer until thick for 15-20 minutes, stirring occasionally. Pour the finished jam into jars and roll up the lids.