July 10, 2017

“Klara come home, I have no idea what to do with all the zucchini” said my mom.  In the next five minutes a plan for this jam was created. Season of cooking preserves is ON! 🙂 And this time I didn’t care about sugar or anything, I wanted it to be OH SO good.


For some jam (I really have no idea in liters); Very simple; 1,5 h


Ingredients

3 kg zucchini; peeled, cleaned and grated
2 l water
170 g ginger; peeled and grated
4 bio oranges *; thinly sliced
4 bio lemons *; thinly sliced
2 kg sugar with added pectin

Instructions
  1. One evening before making it – put the oranges and the lemons in salted water. We want them as clean as possible for our jam.
  2. Put zucchini, water, ginger, oranges and lemons (read the wise-ass corner) in a bigger pot and cook for around half an hour – peels of citruses should be soft.
  3. Add sugar, stir well and cook for around one hour more until the consistency of the jam is nicely thick.
  4. Put in clean jars, cover with lid and set to warm place.

Wise-ass corner

* If you want your jam to be a bit more bitter leave the skin on on all the lemons and oranges. I don’t like the bitterness that much so I left the skin on only on 2 oranges and 1 lemon. The jam was just perfectly aromatic and not bitter at all. Maybe it wouldn’t be bitter even if I’d leave the skin on all of them. Who knows! 🙂

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread