to make - zucchini jam from Atelier September
Some recipes take me forever to make, they get lost between thousand other notes.. And that's what happened with this one!
Two years ago I tasted something delicious at Atelier September it haunted me for a while did what I always do send a mail & asked for the recipe!
They so kindly send it over!! Instant happiness!
And then... Mail got drowned btw 1000 others... Anyway! I did it!! I made it! And it's delicious!
Zucchini Jam from Atelier September
recipe from: Atelier September in Copenhagen
recipe type: to breakfast, to add on the side
cuisine: glutenfree, dairyfree, vegan..
makes: a big weck jar and a bit more!!
what you need:
1000 gr. zucchini
800 gr. caster sugar / I used coconut sugar
6 lime fruits (you need the zest from 3 and the juice from 6 limes)
1 pod vanilla
30 gr. fresh ginger
what to do:
Zest the 3 limes.
Mix the zest with the vanilla grains.
Peel the ginger and slice it into very fine dice or julienne.
Juice the 6 limes.
Keep everything on the side...
Slice the zucchini on a mandolin -
Lay the zucchini in layers like a lasagna with the lime zest, the add sugar mix between each layer..
In the end pour over the lime juice.
Let it set for 12 h or overnight.
The Next day put everything in a pot and bring it to a boil.
Cook it at high heat for 15 min
Pull out the zucchini, squeeze all the juice out...and reduce the remaining liquid another 35 - 50 %..
When this is done take it off the heat and add the already cooked zucchini into the liquid / sirup again.
This is how its done.
PS: Get the Copenhagen Guide here: