Zucchini jam with lemon

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make zucchini jam for the winter with lemon? Very simple! Prepare all the necessary ingredients, there are not so many of them. It is better to choose young zucchini for jam with a thin skin and without hard seeds. If you have ripe fruits, then the seeds will need to be cut out. You will learn important nuances of preparing winter preparations by reading the article at the end of this recipe.

2. STEP 2

   

   Wash the lemons thoroughly with food grade soap and cut into cubes, removing the seeds. The whole lemon will be used in the jam. Wash the zucchini under running water, peel and cut into cubes approximately 1 x 1 cm in size.

3. STEP 3

   

   Place the zucchini and lemon in a saucepan and add sugar, cover with a lid or towel and let stand for an hour until the juice appears. You will learn how to choose a saucepan for making jam by reading the article at the end of this recipe.

4. STEP 4

   

   After a while, put the pan on low heat and stirring frequently (this will help the sugar dissolve faster) bring the jam to a boil. After boiling, turn off the heat, remove the pan from the stove and let cool completely. Sterilize jars and lids. There are several ways to do this. You can choose the method that is right for you by reading a separate article on this topic. Link at the end of the recipe.

5. STEP 5

   

   Place the cooled jam on the stove again, bring to a boil over medium heat and leave to cool completely; I left it overnight. For the third time, bring the cooled jam to a boil, pour it into sterilized jars and close with boiled lids. Turn the jars of jam upside down and wrap them in a blanket or blanket, leave them like that until they cool completely. Store the jam in a cool place. Bon appetit!

Comments on the recipe

Natalia M

05.11.2023

4.6

I really love zucchini jam; I add lemon juice, oranges, and lemon to it. This time I made zucchini jam for the winter with lemon. I left the proportions the same as in the recipe. From this amount of products I got three 400 ml jars. and a little testing. I chose the youngest zucchini so that there were no seeds. I washed the lemons well with a brush and then scalded them with boiling water. This way the bitterness goes away and the lemons become as clean as possible. I cooked the jam in three batches at intervals of 2-3 hours. It’s interesting to watch how the zucchini pieces become transparent during the cooking process. By the end of cooking, they remained slightly crispy and were not overcooked. The syrup is liquid and transparent. The jam has a bright taste and aroma of lemon! Thanks to the author for the recipe for excellent jam!