Summary

Ingredients

• 1.2 kg zucchini
• 0.75 liter ¾ lemon juice, freshly squeezed or bought ready-made
• 1 kg preserving sugar (2: )
• possibly mint

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Instructions

1. Wash the zucchini and cut off the ends. Mix with the lemon juice and mix into small pieces.
2. Add the preserving sugar, stir well and cook for 4 minutes (follow the cooking instructions on the preserving sugar package). Pour into prepared twist-off jars and close.
3. If you like, you can add dried and finely pounded mint leaves (I usually use 2 teaspoons) to the zucchini-lemon mixture and bring everything to the boil.