A little-known homemade jam where summer squash is grated and cooked with sugar, enriched with walnuts. With its soft texture and lightly sweet aroma, it adds a surprising flavor to breakfast tables.
Peel and grate the squash, rub it with a pinch of salt and let rest for 15 minutes; then squeeze in cheesecloth to drain off the excess liquid.
Put the drained squash in a pot with sugar and boil over low heat, stirring occasionally; skim off the foam that forms.
Once the squash softens and the syrup thickens, add the walnut kernels and lemon juice and boil a few minutes more. Important: drop some on a plate — if a trace remains, the consistency is ready.
Fill sterilized jars with the boiling jam and seal them, cool upside down, and store in a cool, dark place.
Important: If you start cooking the grated pumpkin without draining its excess water, the jam may become watery — strain it by squeezing it in cheesecloth; skim the foam regularly. Allergen: contains walnut (tree nut); no milk or eggs. Fill sterilized jars with the boiling jam and store in a cool place.
If you rub the grated squash with a pinch of salt and let it sit for 15 minutes, it releases its juice more easily and the jam's consistency sets faster.
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