Zucchini jam is like caviar - overseas, eggplant. Delicious pieces of "candied fruit" in jelly with lemon flavor. A leisurely tea in winter is guaranteed.
Cooking time 40 minutes
Zucchini 2 pcs
Lemon 2 pcs
Sugar 1 kg
Wash zucchini, peel and seed.
Cut into small pieces.
Scroll in a meat grinder.
Put the twisted mass in a colander or coarse sieve and drain off excess juice.
Cut the lemons into quarters and remove the seeds.
Scroll also in a meat grinder.
Place the squash mixture into a cooking pot. Add twisted lemons and sugar. Put to cook.
Skim off the foam and cook for 20 minutes over moderate heat. Stir frequently. The jam will thicken and acquire a transparent yellowish tint.
Pour hot into clean and dry jars. Roll up and store in the cold.
Bon appetit and delicious winter!