I love experimenting in the kitchen, and this recipe for zucchini jam was a real discovery for me. Zucchini gives a delicate taste and texture that goes well with lemon and cinnamon. This jam is a great addition to breakfast or dessert, and I'm sure you'll love it as much as I do.
Ingredients
- Zucchini - 1 kg
- Lemon - 1 piece
- Sugar - 1 kg
- Ground cinnamon - 1 tsp.
Step-by-step cooking recipe
Peel the zucchini and grate. Peel and chop the lemon pulp, too.
Add sugar, bring the jam to a boil and cook for 45-50 minutes on low heat.
10 minutes before the end, add the cinnamon.
Roll the finished jam into sterile jars.
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