Steps for Zucchini Jam

• For this jam, I used classic green zucchinis. My plants, the ones in the greenhouse, have started to bear the first fruits, and here’s the jam that my guests really enjoy. Once they taste it, they always want a jar to take home. The preparation is very simple, and everyone can do it.

  Cut the zucchinis into pieces, split the pieces in half, and remove the inner part containing the seeds. Rinse the zucchini pieces, dry them, and cut them into cubes.

  

• Put them in a saucepan with the water and let them cook for 30 minutes, stirring occasionally.

• Once the water has evaporated, add the sugar, the juice of one lemon, and the brandy. (The latter is optional, but it gives the jam that extra taste).

• If you like, you can also add grated lemon zest and a pinch of cinnamon. Cook for about another 30 minutes, stirring often.

• When the zucchini jam begins to thicken, you can decide to leave it as is or blend it using an immersion blender.

• Sterilize the jars and pour the hot jam into each one. Close the jars, turn them upside down on a cloth, and let them cool. The heat from the jam will create a vacuum seal, allowing you to store the jam in your pantry for a long time.

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• After a couple of days, you can present it on the breakfast table. You can also use it for the preparation of tarts and various desserts.

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