Sterilize about 6 screw-top jars (approx. 250 ml each) beforehand.
Variant 1: Wash the glasses and lids with boiling water and washing-up liquid and rinse with plenty of water. Let the glasses dry upside down on a clean tea towel.
Option 2: Sterilize the jars and lids in the oven at 100 degrees for approx. 10 minutes on the grid and let them cool down.
For the jam, wash, peel and dice the zucchini. Thaw frozen berries or wash fresh ones and heat them with the zucchini pieces in a saucepan.
In the meantime, halve the lemon and squeeze out the juice.
When the mass is soft, work it with the hand blender and then bring to the boil. Then add the squeezed lemon juice and the preserving sugar according to the manufacturing instructions. Let the mixture boil for another 3 minutes, stirring constantly. The time depends on the information provided by the preserving sugar manufacturer.
Pour the boiling mass into the glasses. Immediately close the jars tightly and let the jam cool upside down.
Why the easy one?
The zucchini reduces the fructose content of the berries in the jam, in my opinion it does not affect the taste or the consistency. None of my previous guests have ever noticed the difference. Even after the explanation, everyone thought the jam was delicious.
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