Zucchini jam with lemon

In a container for cooking jam, mix the sweetener and water, add the grated lemon zest.

We clean the zucchini from the peel and seeds, cut into small cubes.

Add the zucchini to the syrup, put it on fire, wait for it to boil.

As soon as it boils, add finely chopped lemon (without the white skin).

Cook for another 45 minutes. We pour it hot into sterilized jars.

Store the jam in the refrigerator.

Bon Appetit!