Zucchini Jam with Citrus
An unexpected jam — perfect flavor and a wonderful aroma! Haven't tried zucchini jam yet? I really recommend it! I make mine with citrus added, which gives it such an unusual, zesty character that you'll want to dig in again and again. It's the favorite of all our guests :)
Alyonka
Recipe author
Zucchini Jam with Citrus
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 %
39 g
156 kcal
GI:
10
/
0
/
90
- Peel and seed the zucchini, then grind it to a purée with a meat grinder. 2. Scald the oranges and lemons with boiling water, cut them into wedges (no need to remove the peel), and run them through the grinder too. 3. Combine the citrus purée with the zucchini purée, add the sugar, and stir. Let it sit until the sugar fully dissolves (about an hour and a half to two hours). 4. Set the mixture over the heat, bring to a boil, and cook for 15 minutes over very low heat, stirring constantly (don't skip the stirring — the mixture is quite thick and can scorch). 5. Let the jam cool, then repeat the same process two more times. To test if it's ready, I chill a saucer in the freezer for 15 minutes, then drop a little jam on it: if the drop spreads, it needs more cooking; if it stays put, the jam is done. 6. Ladle the hot jam into sterilized jars and seal them tightly. 7. Store the jam in a cool place. Happy cooking!
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
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