Zucchini "Pineapple" Jam for Winter

Cooking method

1. Step 1:

   

   Get the ingredients ready. If you can't find pure pineapple juice at the store, buy a can of pineapple and make the jam with its syrup. You can even add a bit of the canned pineapple pieces. Use only young zucchini, with tender skin and no hardened seeds.

2. Step 2:

   

   Rinse the zucchini and trim the ends off each one. Cut them into slabs, then cut the slabs into cubes about 0.5 cm (¼ inch) on each side. If you'd rather have a jam-like texture, grate the zucchini on a coarse grater.

3. Step 3:

   

   Put the chopped zucchini into a nonstick pot or a Dutch oven.

4. Step 4:

   

   Add the sugar. Adjust the sweetness to taste — some people like their jam less sugary, others prefer it very sweet.

5. Step 5:

   

   Pour the pineapple juice into the pot. You can strain it through a fine-mesh sieve first. Set the pot on the stove over high heat.

6. Step 6:

   

   Scald the lemon in boiling water for 1 second, cut it in half, slice one half, and add it to the pot. Lemon (or citric acid) is a must here — the acidity balances and brings out the sweetness of the sugar. Bring the jam to a boil, cook for 5 minutes, then turn off the heat and let it cool completely, about 3–4 hours. Bring it back to a boil, cook for 5 minutes, and cool again.

7. Step 7:

   

   As it cools, the zucchini soaks up the sweet syrup and turns translucent, juicy, and sweet. Heat the whole batch a third time. If you like, you can pull out the lemon slices.

8. Step 8:

   

   Ladle the jam into hot jars, seal with scalded lids, and let cool, then move it to the pantry. And if you just can't wait to try it, set a little aside in a bowl or dessert dish.