crumbly zucchini-lemon jam

Ingredients for 1 servings:

• 850 g zucchini, ready prepared, without seeds and the soft inside
• 4 lemons, untreated, preferably organic
• 1 kg gelling sugar, 1:1
• 15 sprigs lemon thyme, fresh

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

with lemon thyme, first aid for oversized zucchini drumsticks

Finely grate the prepared zucchini (removing the seeds and any soft parts) using a food processor. I used the zucchini peel as well; if you don’t like that, peel the zucchini. The final result should be 850g. Place the zucchini and preserving sugar in a saucepan and mix. Use a zester to grate the lemon zest, squeeze out the juice, and add everything to the zucchini mixture in the pan. Mix again. Pluck the lemon thyme leaves from the stems, finely chop, and add them to the pan. Then cook the jam on top of the preserving sugar according to the package instructions. This yielded 8 jars, each 220ml.