Zucchini-Apple Jam

Ingredients for 1 servings:

• 600 g apples, sour, grated
• 600 g zucchini, grated, weighed
• 2 lemons
• 1 piece(s) ginger, approx. walnut-sized
• 500 g sugar
• 2 sachets of Gelfix 3:1
• n. B. Chili pepper(s), red

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Squeeze the lemons. Peel and quarter the apples, and remove the cores. Grate the apples and immediately pour the lemon juice over them to prevent them from turning brown in the air. Halve the zucchini lengthwise, remove the seeds with a spoon, and finely grate the flesh and skin into sticks. Add to the apples. Peel and finely grate the ginger and stir it into the apple-zucchini mixture. If you don’t have any ginger, or if you don’t like the taste of ginger, stir in a finely chopped red chili. Mix everything in a saucepan with the sugar and Gelfix and bring the jam to a boil. When it bubbles, simmer for another 4 minutes. Purée all or part of the jam to taste. Immediately fill the jam into prepared, sterilized twist-off jars, seal them, and leave the jars with the lids on for 10 minutes. This amount makes 9 glasses of 220 ml each.