Here's a unique and refreshing recipe for Zucchini Jam with Lemon:
Ingredients:
- 4 cups zucchini (peeled and grated)
- 2 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 teaspoon vanilla extract (optional, for added depth of flavor)
- 1/2 teaspoon ground ginger (optional, for a hint of spice)
Instructions:
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Prepare the Zucchini:
- Peel the zucchini, then grate it using a box grater or food processor. You should end up with about 4 cups of grated zucchini.
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Cook the Zucchini:
- In a large, heavy-bottomed pot, combine the grated zucchini, sugar, lemon juice, and lemon zest.
- Stir the mixture well to coat the zucchini evenly with the sugar and lemon juice.
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Simmer the Jam:
- Place the pot over medium heat and bring the mixture to a boil, stirring frequently.
- Once boiling, reduce the heat to medium-low and let the jam simmer. Continue to stir occasionally and cook until the zucchini becomes translucent and the mixture thickens, about 30-40 minutes.
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Add Flavorings:
- Stir in the vanilla extract if you're using it. This adds a lovely depth of flavor to the jam.
- If you like a bit of spice, add the ground ginger during the last 5 minutes of cooking. It pairs beautifully with the lemon.
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Check for Doneness:
- To test if the jam is ready, place a small spoonful on a chilled plate and run your finger through it. If it wrinkles and holds its shape, it’s done. If not, cook for a few more minutes and test again.
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Jar the Jam:
- Remove the pot from the heat and ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims clean with a damp cloth, place the lids on top, and screw on the bands until fingertip-tight.
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Process the Jars:
- Process the jars in a boiling water bath for 10 minutes to ensure a proper seal and longer shelf life.
- Remove the jars and let them cool completely on a towel-lined surface. You should hear the lids pop as they seal.
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Store:
- Once cooled, check the seals. Any unsealed jars should be refrigerated and used within a few weeks.
- Properly sealed jars can be stored in a cool, dark place for up to a year.
Enjoy!
This zucchini jam with lemon is surprisingly delicious and versatile. The zucchini takes on the bright, tangy flavors of the lemon, creating a light and refreshing spread. It's perfect for toast, scones, or even as a glaze for cakes and pastries.
