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Zucchini jam
Description
You can also add raisins or walnuts to zucchini jam at the rate of 150 g per 1 kg of zucchini. You can also use orange instead of lemon.
Cooking
Step 1
Wash the zucchini, peel and cut into small pieces. Remove seeds from large zucchini. Put the chopped zucchini in a wide saucepan, cover with sugar and leave for 1 hour.
Step 2
Wash the lemon and cut into thin slices.
Step 3
Place the pot of zucchini over medium heat and bring to a boil. Add citric acid and lemons. Remove from heat and let cool to room temperature. Return to heat, bring to a boil, then let cool. Repeat this operation again.
Step 4
Pour boiling jam into sterile jars. Close with lids.
Ingredients
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