Cucuzzata is a typical Sicilian long zucchini jam, used in the preparation of some Sicilian desserts, but also to accompany cold cuts and cheeses. It owes its name to the long zucchini called, precisely, cucuzza!
Cucuzzata Siciliana (Zucchini jam)
Course: DessertDifficulty: MediumIngredients
Zucchine (Long cocuzza or yellow squash) 1 Kg
Caster Sugar 1 Kg
Cinnamon
Directions
- Cut the zucchini with all the skin on, into small pieces. Remove the spongy white parts and the seeds.
- Place them in a colander and sprinkle them with salt, with a weight on top. They should remain like this for 3 days so that they lose their liquids.
- After the three days have passed, rinse the pumpkin and soak it for another three days. Remember to change the water at least twice a day. The zucchini pieces should be placed in hot water to blanch and then soaked in cold water for the final day.
- At this point, the cucuzza should be drained. Weigh it and put it in a pot along with the sugar in equal weight.
- Cook it over a gentle heat for about 20 minutes and place the pumpkin and its liquid back in an earthenware pot. Let stand for one day.
- The next day, cook in a saucepan in 5-minute cycles for a total of 5 cycles and then store the squash in airtight jars.
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