600 grams zucchini
600 grams sweet eating apples
400 grams sugar
3 tablespoons grated lemon zest
150 ml fresh lemon juice
100 ml water
3 teaspoons unflavoured gelatine
few drops of yellow food colouring (optional)
Peel and clean the zucchini, and grate them directly in the pot you are going to cook your jam in. Peel and grate the apples over the zucchini, add the lemon zest and stir well. Pour in the fresh lemon juice and water, mix and put the pot over medium heat (my stove is scaled from 1 to 6 and I cooked the jam at 4).
Bring to a boil and cook, stirring occasionally, for about 15 minutes. While the jam is cooking, prepare the gelatine - sprinkle 3 teaspoons of gelatine over 2 tablespoons of water and let it activate. After 15 minutes of cooking, tip in the sugar, mix it in well, bring to a boil again and let it boil (mixing more frequently now) for another 20 minutes.
After 20 minutes, remove from heat and add the food colouring (if using). Dissolve the gelatine over low heat and pour it in the jam, and mix everything really well. Let it stand for 10-15 minutes, then fill the sterilised jars (I got two 450 ml jars of jam). Let the jam cool down at room temperature over night, then put it in the refrigerator in the morning. It's best to use it up within the first few weeks.