This recipe will appeal to fans of culinary experiments. Cook the original cucumber jam with lemon, and you will be pleasantly surprised. Vegetables should be fresh, young and juicy. Before starting work, they should be soaked in cold water.
Step-by-step cooking recipe
Wash cucumbers, peel and cut into small pieces.
Pass the blanks through a meat grinder or grind them in a blender.
Scald the lemons with boiling water and dry them with a paper towel.
Remove 1 tbsp lemon zest and set aside.
Cut the lemons in half and squeeze out the juice.
In a saucepan with cucumber mass, add sugar, zest and lemon juice. Cover with a lid and leave for 1.5-2 hours.
Put on low heat and boil for 20 minutes. Stir the mass periodically, otherwise it will burn.
Arrange the hot jam in clean, dry jars and roll it up. After a day, transfer the cooled billets to a dark, cool place for storage.
