Zucchini Jam with Lingonberries
Description
Perfect for winter pantry stocks. To make zucchini jam with lingonberries, follow these steps: 1. First, wash the zucchini in cold water. You can leave them to soak for a while, then cut them into small pieces. 2. While the zucchini are soaking, mix the sugar and lingonberries, add water to a bowl, then cook everything in a saucepan over medium heat. Stir constantly. 3. After 10–15 minutes of cooking, add the zucchini to the syrup. Stir and cook until the zucchini turn translucent. 4. Let the jam cool slightly. While it cools, prepare the jars. 5. Scald the jars with boiling water; keep the lids in hot water for 5–10 minutes. 6. Fill the jars with jam, seal them, and leave them in a cool place. When the jam has cooled completely, it can be served. The jars keep for up to a year in a cool place.