John Myers
Ingredients for 1 servings:
- 750 g sour apples, e.g. Summer Red, Braeburn or Granny Smith
- 750 g zucchini
- 3 lemon(s), organic
- 1 pack of gelling sugar 3:1
- some rosemary sprigs
- n. B. Food coloring, green
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
simple, fresh and fruity, ideal as a gift
Wash the apples and zucchini thoroughly, then core them. Grate both in a food processor, just like you would for potato pancakes. Here, I add the needles from 2-3 rosemary sprigs. If you don’t have a food processor, cut both into small pieces and finely chop the rosemary needles. Bring the grated or chopped apples and zucchini, along with the juice of one lemon, to a boil in a tall saucepan, stirring constantly, and simmer for a few minutes. Purée the precooked mixture with an immersion blender until smooth. Wash the remaining lemons. Once dry, finely grate the zest—without the white pith—and then squeeze out the juice. Add the lemon zest, lemon juice, and gelling sugar to the mixture. If you don’t like the color, add a little green food coloring. I used 1 teaspoon of gel coloring. Let it boil briskly for 5-6 minutes. Wash and sterilize the jam jars – I used the 390 ml ones – and pluck the rosemary needles from the sprigs and place them in the jars, chopping them up a bit if necessary. Fill the jars to the brim with boiling hot jam, immediately seal tightly, and let stand upside down for about 1 hour. Then, place the jars back upright so the jam doesn’t stick to the top of the lid. You can see everything again in the step-by-step instructions.
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