Zucchini Jam with Lemon

1. 1 Zucchini≈ $3.00 por kg 400 g
2. 2 Lemon≈ $4.70 por kg 50 g
3. 3 Sugarpacote 1 kg ≈ $1.60 400 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.