Zucchini jam
5 servings
90 minutes
Zucchini jam is an unusual and surprisingly delicious treat of Russian cuisine. This recipe reveals the hidden sweetness of zucchinis, turning them into amber jam with a light citrus tang and spicy notes of ginger. The history of this jam dates back to Soviet times when housewives sought ways to use available seasonal vegetables. The jam has a delicate texture, and the combination of lemon juice and pectin syrup gives it thickness and richness. It perfectly complements a cup of fragrant tea, spread on fresh bread or added to desserts. With its original taste, it can surprise even those who are skeptical about vegetable sweets. Try it, and you will discover a new gastronomic masterpiece!
1
Prepare all the ingredients.
2
Remove the zest from the lemons with a vegetable peeler and cut it into thin strips.
- Lemon: 2 pieces
3
Squeeze juice from lemons.
- Lemon: 2 pieces
4
Place the remaining seeds and the white lemon peel in a small saucepan, cover with water, and put on the heat.
- Lemon: 2 pieces
5
Bring to a boil and simmer on low heat for about 30 minutes. During this time, the liquid should reduce by 4 times, and the bones and peel will release pectin needed for the jam. It's better to monitor the boiling to prevent the liquid from evaporating completely.
- Water: 500 ml
- Lemon: 2 pieces
6
Grate the zucchini on a coarse grater and the ginger on a fine grater.
- Zucchini: 500 g
- Ginger: 20 g
7
Strain the resulting pectin syrup to remove lemon seeds and peel.
- Lemon: 2 pieces
8
Pour syrup into a suitably sized pot, add zucchini, ginger, sugar, lemon juice, and zest.
- Zucchini: 500 g
- Ginger: 20 g
- Sugar: 500 g
- Lemon: 2 pieces
- Lemon: 2 pieces
9
Put on the fire, bring to a boil and cook for 10-15 minutes. During this time, the temperature should reach 104 degrees.
- Water: 500 ml
10
Pack the ready zucchini jam into sterilized jars and seal.
11
Serve with tea on your favorite bread.