We prepare jam from courgettes with lemon all year round

What is interesting zucchini jam? Firstly, the fact that it really can be cooked all year round. Zucchini, sugar and citrus - the main ingredients of this dessert - are available in winter and in summer. Not to mention the autumn - the harvest time of courgettes. And therefore there is no need to sterilize and roll up the cans. This complex and dangerous procedure avoids the home preparations of many housewives. And secondly, none of those who try your jam, will not say that it is from courgettes. The taste of pineapple, lemon or orange, vanilla tenderness or piquancy of ginger - all this palette easily carries a neutral zucchini.

So, we prepare jam from zucchini. Its recipe is quite simple and at the same time unusual. Without a gram of water, a dessert is cooked for a total of fifteen minutes. To connect with zucchini you can eat any fruit with a rich smell and taste. You can also vary the density and consistency of the jam. For example, if we want to get something like candied fruits in the end, cut them into cubes and cook for about five minutes. If you want to get a jam, twist the pulp of zucchini through a meat grinder or grate on a grater.

For example, let's make jam from courgettes with lemon. There are several recipes, we will consider the main ones. According to the first, 1 kilogram squash is cleaned from the skin, and from the old fruits remove the middle with the seeds. Then cut the flesh into small pieces. Two lemons are scalded with boiling water and, without removing skins, cut. Only seeds and coarse membranes between the lobules are removed. Combine the ingredients in a saucepan, pouring them 1 kilogram of sugar. Leave for two hours to start the juice. Then put the pan on the fire and boil for exactly two minutes, stirring constantly. Turn it off, cool it to room temperature, then again bring it to the boiling point and so about four or five times until the jam becomes more transparent.

According to the second recipe, jam from zucchini with lemon needs a long cooking on a small fire. Ingredients and their proportions remain the same. Zucchini is cut or rubed. Then it is covered with sugar and put in the refrigerator for a quarter of an hour. Lemons need to be cut or rubbed together with the zest, remove the bones. Add the citrus to the courgettes. Leave in the refrigerator for another ten minutes. After that, put the pan on a minimal fire and stir constantly - in fact the dessert is cooked without water. The jam is considered ready when the drop does not spread.

In the jam from zucchini with lemon, you can add aromatic spices. For example, this is a Christmas recipe. Zucchini cut into thin slices, fall asleep with sugar and leave for six to eight hours. Then we put the vessel on the fire. Overnight zucchini should be given plenty of juice, so they should not burn. When the syrup has begun to boil, we add the lemons cut together with zest. Once again bring to a boil, then reduce the fire to a minimum and cook for about an hour and even a little more (depending on what consistency of dessert we want to get). Spices in jam from zucchini with lemon are added at the end. It can be cinnamon, vanilla, cloves, ginger, nutmeg.