Pumpkin jam with lemon

1 kg peeled zucchini

800 g sugar

1 big lemon

Zucchini peel, remove core, cut into small cubes, grate peeled lemon.

Put the lemon zucchini in a saucepan, pour the sugar, and leave for the night, then put the pan on the fire, after boiling, cook for 5 minutes, remove from heat, leave on for 6 hours, then cook jam for 40 minutes.

Next canning squash jam is done as follows: the cooled jam stacks sterilized banks and closed lids.

The author of the recipe: Natalia Dredge