In general I don't make preserves for winter. Maybe that's a mistake, and I should put some summer-autumn treasures into jars, but how would I find the time? My day is too short. During our last trip to the mountains, for breakfast our housekeeper served us an amazing jam with an even more amazing white curd cheese. We had no idea what it was made from. It turned out it was made from courgette. I can say that I had made a lot of dinner dishes and desserts using courgette, but never jam. Encouraged, I made it at home. Some bread, delicious white curd cheese, and a breakfast fit for a king is ready. The jam will have the same colour as jelly, to which you should add: lemon, pineapple, gooseberry, peach... The texture depends on the temperature. After taking it out of the fridge it will be jelly. Just heat it up a bit and it will be semi-liquid again.

Ingredients:
1.5kg of courgette
200g of sugar
1 instant lemon jelly
juice and lemon peel

Wash the courgettes, peel them and remove the cores. Grate them, put them into a pan with a heavy bottom. Add a few teaspoons of water and boil for 2 hours. Add the sugar, jelly, juice and lemon peel. Boil for few minutes. Put the jam into a jar.

Enjoy your meal!

Try also:
Out of autumn spite - sunny spicy apricot jam
French toast with caramelized pears
Jam with plums and chocolate