Lemon Zucchini Jam
Fig Jelly is Delicious
As you may remember, a couple weeks ago I demonstrated how to can (or more properly called jar) fig – cayenne pepper jelly. It worked out great for my first jelly. It is delicious!
Many thanks to all who came, and especially to Katherine Patton of 2Chicks Farmstead. She demo’d a delicious Lemon Zucchini Jam, and the recipe is right here.
Enjoy!
Lemon Zucchini Jam
1 pound green zucchini – they shouldn’t be more than 6 or 7 inches in length
3 lemons – approximately 3/4 pound (organic if you can)
6 cups sugar
3 tablespoons lemon basil (or lemon verbena or lemon balm)
pint or smaller mason jars
yield – approximately 4 pints (you can double easily)
day 1
1. trim ends from zucchini & grate coarsely. quarter the lemons, remove the pits & slice as thin as you can. measure this – it will be approximately 1 & 1/2 quarts, place in a non-reactive pot (stainless steel or enameled iron only). add an equal amount of water. bring to the boil, then simmer uncovered for 15 minutes.
2. let cool. cover & let sit over night at room temperature.
day 2
1. place 2 or 3 small plates in the freezer for testing the set
2. bring the squash/lemon mixture to the boil and boil for 5 minutes.
3. as the mixture is boiling, fill your canner with water & clean jars and turn the heat on medium low. you will not need to sterilize the jars as this jam is hot water bath processed for 10 minutes.
4. after 5 minutes of boiling begin to add the sugar 1/2 cup at a time. letting the mixture come back to the boil each time before adding the next 1/2 cup.
5. once all the sugar is in the pot boil until sufficiently set. this took approximately 10 minutes for me.
6. while the jam is boiling, chiffonade the herb.
7. when you think it is set (or around 10 minutes) take the pot off the heat, place a spoonful on a frozen plate and put back in freezer for about 30 seconds. run your finger through, if it wrinkles under your finger then it has reached the jelling point. if it doesn’t, put the pot back on and try again in another minute, and so on.
8. once it has reached the jell point, boil for 1 full minute.
9. take off heat, add the lemon basil and stir. let stand for 5 minutes. stir gently a couple of times during this 5 minutes.
10. fill hot jars and hot water bath process for 10 minutes.
