Lemon Zucchini Jam
Courgette gives this jam volume and fiber, while lemon adds bright acidity and a fresh aroma. Brief boiling activates the agar and creates a spreadable texture. Keep the chilled jam in a clean covered container.
Read
Video on the topic
Reviews
Notes
Inventory: Blender
769
Servings: 8 (1 serving ≈ 113 gram)
Digestion time: 2 hour
Zest the lemon (100 g), separate the flesh, and dice the courgettes (700 g).
Put the courgettes in a saucepan, add the water (100 g) and lemon flesh, then cook for about 30 minutes until soft.
Blend the mixture with an immersion blender until smooth.
Add stevia (to taste), turmeric (1 g), and agar-agar (2 g), cook for another 3–4 minutes, then cool.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Lemon Zucchini Jam", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More vegan dishes:More recipes
Watch others creams and fillings:
We recommend reading
All articlesHow to Make Sugar-Free Marshmallow: Ingredients, Technique, Equipment, and Common Mistakes
7min
Thickeners and Stabilizers in Keto Desserts: Pectin, Gelatin, Xanthan, Guar, Inulin, and When Each Works Best
8min
How to Make Sugar-Free Marmalade: Pectin NH, Agar, Allulose, Syrup, and Why a Sugar-Style Coating Fails
7min
How to Build a Complete Meal and Choose a Portion on Keto and Other Diets
14min
Share: