Zucchini Jelly
by Editorial Staff
You can cook a huge number of dishes from zucchini, even jelly! Thanks to the addition of zest and lemon juice, the squash jelly acquires a wonderful aroma and pleasant sourness. Try to prepare such an unusual dessert during the season of zucchini!
Servings: 3
Ingredients
- Zucchini – 1 kg
- Sugar – 150 g
- Lemon – 1 pc. (150-200 g)
- Instant gelatin – 20 g
Directions
- Peel the zucchini, remove the seeds (especially in old zucchini), and cut into small cubes.
- We put the zucchini in a saucepan (preferably with thick walls), cover it with sugar.
- Stir and leave for 1 hour.
- After an hour, a lot of juice forms in a saucepan with zucchini.
- We put the zucchini on fire, bring it to a boil.
- Cook zucchini over low heat for 30-40 minutes. The excess liquid should evaporate, the contents of the pan will be reduced by about half, the zucchini will caramelize, and the juice will become sweeter and slightly viscous.
- While the zucchini is being prepared, remove the zest from the lemon using a fine grater – about 1 tbsp. Squeeze lemon juice, about 3 tbsp (45 ml).
- Pour gelatin with 150 ml of cold water and leave for 15-20 minutes to swell.
- Add lemon zest and juice to a saucepan with zucchini.
- Boil the zucchini for another 3 minutes and remove from heat.
- Add gelatin to hot zucchini.
- Mix well.
- Pour the squash mixture into glasses or bowls. Let it cool down and put it in the refrigerator for about 2 hours until it solidifies completely.
Enjoy your meal!
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