This recipe from zucchini and lemon will definitely go into the piggy bank of unusual combinations of ingredients for jam. Zucchini in general are surprisingly good for such preparations, because they are readily impregnated with other flavors and aromas.
Step-by-step cooking recipe
Peel the zucchini and finely chop.
Pour boiling water over the lemon in advance for half an hour, and then pass it through a meat grinder in the peel.
Mix lemon and zucchini, add sugar and bring the mass to a boil. Cook for 10-15 minutes on low heat.
Let the jam cool and boil again for 10 minutes. And then again exactly the same.
Roll the squash jam into sterile jars.
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