This preserve from the gardening tradition of the British Isles is made by simmering overgrown zucchini (summer squash) with ginger, lemon, and sugar. The squash becomes translucent as it cooks, signaling that the mixture is ready to jar.
Peel the squash and cut it into large cubes. Toss with the granulated sugar, cover in a large bowl, and let stand for 2 hours so the squash releases its juices.
Transfer the squash and its juices to a large pot. Add the grated ginger, lemon zest, and lemon juice. Bring to a boil over high heat and cook for 60 minutes, until the squash is translucent.
To test the consistency, drop some of the mixture onto a plate chilled in the freezer. If the drop wrinkles when pushed with a finger, it is ready. Fill sterilized jars while hot, close the lids tightly, and turn the jars upside down to cool.
Sterilize the jars in boiling water and dry them completely before filling with the hot preserves; damp jars can lead to mold. To test the consistency, drop some preserves onto a plate chilled in the freezer. When pushed with a finger, the drop should wrinkle; if it does not, cook the mixture longer.
Bu reçeli ilk kez yaptım, kabağı 2 saat yerine 3 saat dinlendirdim çünkü işim çıktı, sonuç yine de gayet iyi oldu. Kaynatma aşamasında 60 dakika tam kararında, tabakta kıvam testi ilk denemede tuttu, kavanozlar hiç bozulmadı.
Kabak etinin şeffaflaşması gerçekten güzel bir görüntü veriyor, zencefilin keskinliği tatlılığı güzel dengeliyor.
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