Do you think that marrow jam is impossible? You will be surprised by the delicate and exotic taste of this piece. Sweet and sour aftertaste, lemon aroma and delicate citrus note. Give it a try - it's worth it!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Everyone knows that many different appetizers, salads, side dishes, first courses and much more are prepared from zucchini. However, there are few housewives who cook jam, jams and preserves from this vegetable. And completely in vain! Such preparations for the winter are obtained with a pleasant taste and aroma. If you have never made jam from zucchini, then I recommend paying attention to this original recipe. You will not be disappointed with this homemade preparation. It is worth noting that this jam is also very useful. It is brewed from zucchini, the composition of which is enriched with many medicinal properties.
Those who are friends with this vegetable know that zucchini has a fairly neutral flavor. Therefore, it can be combined with any additional products. Even if you just add sugar to it, it will already turn out delicious and sweet, but not expressive. You can correct this situation with the help of ingredients with a pronounced taste. These are lemons, oranges, ginger, mint, spices, etc. Then the aroma and taste of the workpiece will be simply excellent and few people will be able to guess what it is made of.
- Caloric content per 100 g - 196 kcal.
- Servings - 600 ml
- Cooking time - 3 hours 20 minutes (of which 1-2 hours of infusion of the squash mass)
Ingredients:
- Zucchini - 500 g
- Lemon - 1 pc.
- Sugar - 500 g
Cooking zucchini jam with lemon:
1. Wash the zucchini and pat dry with a paper towel. Peel off old pilaf and remove tough seeds. You don't need to do this with a young vegetable.
2. Cut the zucchini pulp into cubes and place in a food processor.
3. Grind the vegetable until smooth, mushy. You can also grate the zucchini on a fine grater, twist it through a meat grinder with a fine grid or grind it with a blender. But the jam is also cooked without chopping the root crop. The zucchini can be simply cut into small to medium cubes.
4. Transfer the marrow mass to a heavy-bottomed cooking pot so that the marrow does not burn during cooking.
5. Cover the vegetable mass with sugar and stir. Leave for 1-2 hours for the sugar to dissolve and the zucchini to release the juice.
6. Wash the lemon and steam with boiling water to soften the peel. Leave it on for 10 minutes.
7. Afterwards, peel the citrus and cut into medium sized pieces. Remove the bones.
8. Dip the lemon into the blender bowl.
9. Grind the lemon to a smooth consistency. You can do the same with the lemon peel if you like. I preferred to use it for another dish.
10. Put the lemon mixture into the zucchini mass and send the saucepan to the stove.
11. Bring food to a boil over medium heat, reduce heat to low, cover and boil the jam for 1 hour, stirring occasionally.
12. Transfer the finished workpiece to sterilized jars, seal with sealed lids and store it in the pantry or cellar.
See also a video recipe on how to make zucchini jam with lemon and mint.
