Zucchini jam with lemon

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!