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Squash jam with lemon, cinnamon and ginger

Zucchini Jam with Lemon, Cinnamon, and Ginger

A wonderfully original jam well worth bookmarking — and it's delicious! If you find yourself with a surplus of zucchini in the garden come fall, or you just love experimenting in the kitchen, this recipe is for you. When guests come over in winter, give them a mysterious look and invite them to guess what the jam is made of — then share your recipe for zucchini-and-lemon jam.

Daria ☼

Recipe author

Squash jam with lemon, cinnamon and ginger

Composition / ingredients

Servings:

Lemons

0.5

Zucchini

Sugar

Ground cinnamon

Ginger

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 % 41 g

164 kcal

GI: 7 / 0 / 93

Cooking method

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To make the jam, prep the zucchini: pare off the skin, cut it into small cubes, and set it to cook over low heat. Peel the ginger and chop it as finely as you can. Next, prep the lemons. In cooking, pouring boiling water over a lemon makes it more fragrant. Cut the washed lemons into pieces, peel and all, and combine them with the zucchini. Cover everything with sugar, add the ground cinnamon, and stir gently. Cook for 30–40 minutes. Stir the jam with a wooden spoon as it cooks so it doesn't scorch. The key to keeping your harvest is proper storage, so we'll put the jam up in jars. Be sure to sterilize the glass jars. Don't wait for them to cool — fill them with the jam and seal them with metal lids. Turn the jars upside down until they've cooled completely. And now just enjoy the fact that you've got a new recipe — and that your cellar shelves are a little more crowded.