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Zucchini – elderflower jam

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Ingredients for 1 servings:

  • 800 g zucchini, not too large
  • 500 g gelling sugar, 2:1
  • 200 g elderflower umbels, stripped from the umbels
  • 1 lemon(s), juice
  • 1 packet of vanilla sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Lightly peel the zucchini skin (do not peel it completely). Cut the zucchini into small pieces. Bring the zucchini to a boil with the preserving sugar and lemon juice, stirring occasionally. Simmer in a covered saucepan over low heat for about 15-20 minutes, stirring occasionally. Add the elderflower and vanilla sugar, bring back to a boil, and simmer for 4 minutes. Pour the jam into prepared jars and seal immediately. Let stand upside down for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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