Zucchini jam with lemon in a slow cooker

Exotic amber jam in a slow cooker! . Zucchini jam can rightfully be considered exotic: it has a very unusual taste, and lemon gives piquancy and freshness. Try to cook such jam, surprise your family!

Besst

The author of the recipe

Zucchini jam with lemon in a slow cooker

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Composition / ingredients

servings:

Zucchini

Lemons

220

Sugar

Citric acid (approximately at the tip of the knife)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 48 g

191 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 4 h 30 min

1. Wash the zucchini, peel and seeds, cut into small cubes.

2. Lemons are thoroughly washed, cut into small pieces (no need to peel the peel).

3. We put the prepared ingredients in the bowl of a slow cooker, pour sugar. We leave it for about an hour so that the zucchini and lemons let the juice.

4. And now turn on the "Multi-cooker" mode and, choosing a temperature of 160 degrees, bring the mass to a boil.

5. Pour citric acid into the hot jam, mix and leave for a couple of hours so that the mass cools down to room temperature.

6. We bring the jam to a boil again and pour it hot into sterile jars.

7. We close the delicacy with sterile tin lids and put it in storage.

Sweet winter to you and delicious preparations!