Jostaberry Jam with Zucchini


Rating: 2.70 / 5.00 (10 Votes)


Total time: 45 min

Servings: 3.0 (servings)

Ingredients:








Instructions:

Rinse and clean the jostaberries. Rinse and coarsely grate zucchini. Put everything in a high saucepan. Add raspberries and citric acid.

Stir the gelling aid with the sugar and add to the fruit form. Mix well and bring to a boil, stirring throughout. Make it bubble for 1 minute. Skim, make jelly test and pour into prepared, thoroughly cleaned twist-off jars. Close jars tightly, invert on lids for 5 min. Invert and cool.

Gelation test: put a small amount of jam on a cold plate, if it does not set on the spot, bring to the boil again briefly.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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