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Thursday, July 5, 2012

Lemon Glazed Zucchini Bumbleberry Jelly Roll

A random issue of Kiwi magazine showed up in my mailbox this week.  I'm definitely not "Growing /my/ family the natural and organic way," but ok. :)  Two recipes in the back caught my eye.  One was for "chewy zucchini-lemon sugar cookies" and the other "easy bumbleberry jam".  After a failed attempt at both, and a genius idea from my mom, this is what I came up with:

the "roll" part:
1 medium zucchini, shredded/processed
1 1/2 c.  flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
3/4 c. sugar
1/2 tsp. vanilla
1/2 tsp. lemon zest
2 T.  milk

  • Place the zucchini in a wire mesh basket/colander and allow to drain for about 30 min.
  • Preheat oven to 375 degrees.  Line jelly roll pan with parchment/wax paper.
  • In one bowl, combine flower, baking powder, and salt; whisk together.
  • In a stand mixer (or whatever), beat butter for a minute.  Add sugar and beat for 1-2 minutes until fluffy.  Add vanilla, lemon zest, and milk.  Beat until combined.
  • Add the dry ing. in batches until combined.
  • Fold in zucchini.
  • Spread in jelly roll pan until even.  Bake for 12-15 minutes.  Toothpick should come out clean.  
the "jelly" part:

2 c. strawberries, hulled and chopped
1 c. raspberries
1 c. blackberries
1 1/4 c. sugar
2 tsp. pectin
1/4 c. lemon juice

1. Place the berries in a bowl and mash with potato masher until no whole berries remain.
2. In another bowl, add sugar and pectin; stir well to combine.
3. Add the berries and lemon juice to a medium pot.  Cover and bring to a boil.  The add the sugar-pectin mixture while stirring constantly.  Lower the heat to a simmer and continue stirring 1-2 more minutes until the sugar and pectin are completely dissolved.
4. Ladel jan into clean jars and refrigerate for up to 2 weeks.

  • Spread chilled jam on completely cooled roll.

Use the wax paper to help roll.  May break a part as you do this step, but don't fret!  When you get to the end, wrap tightly in the wax paper and place it in the freezer for an hour.  This holds it together and makes it easy to transport while it thaws.  

the "glaze" part:
1/2 c. powdered sugar
2 T. milk
1/4 tsp. lemon zest

Whisk together until combined.  Brush/pour over jelly roll.

Easy to cut.  Looks beautiful!

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