Zucchini jam

Zucchini Jam - a surprising and savory delicacy

Zucchini jam is a recipe that may seem unusual at first glance, but I assure you that the final result will transform this humble vegetable into a sweet and aromatic treat. By using larger, older zucchinis, you will achieve a jam with a pleasant texture and unique taste. This recipe will not only add an interesting note to your table but will also bring a touch of nostalgia, reminding us of our grandmothers who preserved the garden's bounty.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Number of servings: 1 jar of 800 g

Ingredients:
- 1 kg large zucchinis (preferably with yellow skin)
- 500 g sugar (you can adjust up to 700 g, but be careful, it becomes very sweet)
- 1 lemon (optional, but recommended)
- Vanilla flavor (optional)

Step-by-step preparation:

1. Choosing the zucchinis: Opt for larger zucchinis, as they tend to be drier and easier to clean of seeds. Yellow zucchinis add a pleasant hue to the jam, but you can also use green zucchinis.

2. Cleaning and cutting the zucchinis: Wash the zucchinis well, then peel them, ensuring you remove the seeds from the inside. Cut them into half-moons, then into small cubes. This step is essential as the zucchinis will shrink during boiling due to their high water content.

3. Preparing the mixture: In a large pot or bowl, add the zucchini cubes and sugar. Cover the bowl and let it sit at room temperature for a few hours, ideally between 3 and 10 hours. The longer you leave it, the more water will be released. If you prefer a more concentrated jam, do not let the mixture sit too long.

4. Boiling the mixture: After the waiting time has passed, place the pot over medium heat. Boil the mixture, stirring occasionally, for about an hour. You will notice how the mixture begins to thicken. Check the consistency periodically, ensuring you achieve the desired texture.

5. Adding lemon and vanilla: In the last minutes of boiling, add the peeled lemon, cut into cubes, and the vanilla flavor. The lemon will bring a perfect balance between sweet and sour, while the vanilla will add a subtle aroma that will make the jam special.

6. Bottling the jam: Fill sterilized jars with the hot jam, ensuring you do not leave air bubbles. Seal the jars and place them on a blanket, covering them with another blanket to cool slowly. This will create the necessary vacuum for preservation.

7. Cooling and storing: Leave the jars covered until the next day, after which you can store them in a cool, dark place. Zucchini jam will keep well, and its taste will become even richer over time.

Practical tips:
- If you want a less sweet jam, reduce the amount of sugar. A variation of 400 g of sugar for 1 kg of zucchinis is a good choice for those who prefer a milder taste.
- For an extra flavor, try adding a few cloves or cinnamon during boiling.
- Zucchini jam pairs perfectly with cheeses, a slice of toasted bread, or can be used as a filling for cakes and tarts.

Nutritional benefits:
Zucchinis are an excellent source of vitamins and minerals, being very low in calories. They contain antioxidants, vitamin C, and fiber, making them a healthy choice. Zucchini jam offers a clever way to consume this vegetable, with a moderate sugar content, depending on personal preferences.

Possible variations:
- Try adding pieces of nuts or hazelnuts at the end for a crunchy texture.
- Experiment with different flavors, such as almond essence or even a bit of fresh mint for a surprising note.
- If you want a jam with a more elegant appearance, use colorful zucchinis, such as those with orange skin or even striped zucchinis.

Frequently asked questions:
1. Can I use small zucchinis for this recipe?
Larger zucchinis are recommended as they have a better texture and fewer seeds. Small zucchinis can be used, but they may be harder to peel.

2. How long does zucchini jam last?
If properly preserved, zucchini jam can last for a year under suitable conditions.

3. Can I freeze zucchini jam?
It is generally not recommended to freeze jam, as the texture may change. It is best to keep it in jars.

I conclude this recipe with a personal note: Zucchini jam has become a favorite in my family, not only for its unique taste but also for the memories associated with the moments spent in the kitchen with loved ones. I encourage you to try it and add your own story to each jar you prepare. Enjoy!