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Russian · Baking
Zucchini and Red Currant Jam
An unusual homemade preserve with the tartness of currants and the tender texture of zucchini, which goes wonderfully with tea.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash the currants, remove the stems, and dry them; peel the zucchini and cut them into small slices.
2
Process the zucchini and currants in a blender or food processor, passing the mixture through a sieve if desired.
3
Cover with sugar, stir, and set over low heat, stirring frequently so the sugar dissolves and the mixture doesn't scorch.
4
Bring to a boil, simmer for 5–10 minutes, then let it cool completely and repeat the boiling process two more times at about 12-hour intervals.
5
Ladle the finished jam into sterilized jars and seal with lids. Store in a cool place.
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