Zucchini Jam for Winter
Description
Homemade preserves keep for a long time. To make zucchini jam for winter, follow the recipe: 1. First, wash the zucchini thoroughly in cold water. 2. After that, peel them and cut into small pieces of any shape. 3. Pour all the sugar into the bowl with the zucchini. Mix. Now let the zucchini stand and release their juice. In fact, you can leave them for an hour or for 12 hours. But so they release more juice and the jam turns out tastier (we’re in no hurry), let them stand for 10–12 hours. 4. When the zucchini have stood, cook them in a pot over medium heat. Reduce the heat to low and simmer for 10–15 minutes. 5. While the zucchini syrup is cooking, peel the lemon, remove the seeds, and cut it into small pieces. 6. Add the lemon pieces to the pot with the syrup and cook for another 10 minutes. 7. The jam is ready; all that’s left is to pack it into jars and sterilize them. When the jam has cooled, put it in a cool place where it will be stored until winter. The jars keep for up to a year in a cool place.