Summary

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

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Instructions

1. Lightly grind the skin of the zucchini (do not peel off completely). Cut the zucchini into small pieces.
2. 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.
3. Add elderflower and vanilla sugar, bring to the boil again and let simmer for 4 minutes.
4. Fill jam into prepared jars and close immediately. Let stand upside down for about 10 minutes.