Yellow zucchini and citrus jam

Ingredients for 1 servings:

• 750 g zucchini, yellow
• 4 limes (organic)
• 3 lemons (organic)
• 1 packet of gelling sugar (3:1)
• e.g. lime juice or lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

“Yellow Submarine” tart-fruity jam for zucchini

Wash the citrus fruits thoroughly. Clean the yellow zucchini and dice them, including the peel (!). Peel all the green parts from the limes all around with a zester. Set the zest aside. Squeeze the fruit and add the juice to the zucchini cubes. Cut the citrus peels into small pieces and add them to the zucchini cubes. Cook the zucchini cubes and citrus peels in the juice until soft, then puree everything with a hand blender (or, more simply, in a blender). Return everything to the pot and top up with lime or lemon juice to 1500 ml. Cook with the gelling sugar according to the package instructions. After the cooking time is over, add the green zest. Pour into jars while still boiling hot. The yellow peel of the zucchini gives the jam a vibrant yellow color, and the color alone is citrusy. The recipe also tastes great with green zucchini, of course – but then you can skip the trouble of zesting it – the green peel adds enough color! Using green zucchini makes the jam a creamy green – perhaps using only limes would be a good idea? Experiment for yourself!