Zucchini Jam with Lemon

1. 1 Zucchini≈ $3.00 per kg 400 g
2. 2 Lemon≈ $4.70 per kg 50 g
3. 3 Sugarconfezione 1 kg ≈ $1.60 400 g

Gli elementi in grigio sono sale, spezie e tutto ciò che pesa meno di 30 g per barattolo: solitamente li hai già a casa, quindi non sono inclusi nel prezzo del barattolo. Zucchero, aceto e olio da 30 g in su sono conteggiati nel prezzo.

Procedura

1. Peel and seed the zucchini¹, then cut it into 1 cm cubes. Wash the lemon², finely chop it with the zest, and remove the seeds.

2. Sprinkle the zucchini¹ with 400 g sugar³, add the lemon², and let stand for 4–5 hours.

3. Bring to a boil and simmer for 10 minutes. Let cool for 5–6 hours.

4. Cook a second time for 10 minutes. Let cool for 4 hours.

5. Cook a third time for 15 minutes, until the cubes are translucent. Check for doneness: a drop of syrup on a cold saucer should hold its shape and not spread.

6. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes. Pour the hot jam into the sterile 0.5 l jar up to the shoulder and seal immediately. Turn the jar upside down, wrap it, and leave it to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months; keep an opened jar in the refrigerator for up to 1 month.