Zucchini jam with lemon
6 servings
60 minutes
Zucchini jam with lemon is a wonderful treat that transports us to cozy Russian village kitchens. It combines the delicate sweetness of zucchini, the refreshing tartness of lemon, and the caramel notes of sugar, creating a harmonious balance of flavors. This recipe originated as a way to preserve a rich harvest of zucchini by turning them into an exquisite delicacy. The finished jam has an amber color and thick consistency, while its aroma fills the home with warmth and comfort. It can be served with tea, used as a filling for pastries, or even paired with soft cheeses. The taste of this jam is a play of opposites where the delicate vegetable base is enriched with citrus freshness, creating an unmatched culinary masterpiece.
1
Cut the zucchini into pieces and sprinkle them with sugar.
- Zucchini: 1 kg
- Sugar: 1 kg
2
Add water and finely chopped lemon.
- Water: 0.5 glass
- Lemon: 1 piece
3
Wait until the zucchini releases juice, then boil them in a pot until boiling, and then simmer for another 45 minutes.
- Zucchini: 1 kg
