White cherry jam with walnuts
2020-08-13 / test@t
Zucchini jam with orange and ginger
Zucchini jam is a great way to combat a summer cottage harvest. Even zucchini that are overripe in the garden can be used. Orange and lemon juice will give the jam a fruity taste and an interesting citrus acidity, and ginger - a piquancy. And you will have a preparation for the winter that heals a cold throat no worse than raspberry jam.
Ingredients
- 1.5 kg of huskies, peeled and seeds
- 200 g apples, peeled and pitted
- 100 g fresh ginger
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 1 kg of sugar
STEP-BY-STEP COOKING RECIPE
Step 1
Coarsely chop the apples and zucchini, place in a large saucepan and squeeze the lemon juice over them.
Step 2
Peel and grate the ginger. Grate the lemon and orange zest too (cut it off carefully, without catching the white "pulp").
Step 3
Add ginger and zest to zucchini and apples, pour in orange juice, stir and heat over medium heat, stirring occasionally to prevent the pieces from sticking to the bottom.
Step 4
Add sugar to a saucepan. Wait for it to melt, increase the heat to maximum. Keep the pot on high heat for 15 minutes, skimming off the foam.
Step 5
Remove the pan from the heat, remove the foam. Mix the jam well and place in sterilized jars. Close tightly and store in a cool, dark place.
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