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Squash jam with lemon

Zucchini Jam with Lemon

Wonderfully tasty, simple, and quick! A marvelous recipe for super jam! Let me share my grandmother's recipe for zucchini jam with lemon. I always offer it to my guests, and no one can ever guess what fruit it's made from—it really does taste like pineapple jam. Everyone is pleasantly surprised by the flavor of this zucchini-and-lemon jam.

Ksyunya••

Recipe author

Composition / ingredients

Servings:

Zucchini

Sugar

Lemons

Water

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 48 g

193 kcal

GI: 6 / 0 / 94

Cooking method

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Wash the zucchini, peel them, and remove the seeds. Then cut them into small cubes. Wash the lemons well and cut them—peel and all—into cubes too. Mix the zucchini with the lemons, sprinkle with the sugar, and let stand for 1 1/2 hours so the mixture releases its juice. After that, add the water and cook it this way: bring the jam to a boil three times, cooling it completely after each boil. Then spoon the zucchini-and-lemon jam into sterilized glass jars and close them with plastic lids. Store in a cool place. Little sweet tooths are sure to love this jam. It's the color of amber and makes a lovely excuse for a winter tea. It's great served with crêpes or lemon cake.