Zuccini – Elderflower – Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g zucchini, not too bi
- 500 g preservin suar, 2: 1
- 200 g elderflower umbels, stripped from the umbels
- 1 lemon (s), juice it
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Lightly grind the skin of the zucchini (do not peel off completely). Cut the zucchini into small pieces.
- Bring the zucchini together with the preserving sugar and lemon juice to the boil while stirring, simmer in a closed saucepan over a low heat for about 15-20 minutes. Stir every now and then.
- Add elderflower and vanilla sugar, bring to the boil again and let simmer for 4 minutes.
- Fill jam into prepared jars and close immediately. Let stand upside down for about 10 minutes.
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