Zucchini - healthy vegetables containing vitamins, iron, copper, potassium and other beneficial substances. They also help to eliminate excess fluid and cholesterol from the body, eliminating puffiness. Zucchini is tasty and healthy both fresh and canned. Therefore, making jam from zucchini is an urgent task for housewives.
Pick your recipe
Cookware
Glass jars are usually used to store jam. They are pre-sterilized.
For cooking, you need an enameled pan and a spatula, which you need to stir the jam.
Cooking fruit
For cooking jam, you can take ripe zucchini, but it is desirable that the peel does not have time to harden, then the jam will turn out tender, melting on the tongue. The fruits are washed, the peel and seeds are removed, cut into small cubes.
Squash jam with lemon
Zucchini and sugar are taken in equal amounts - one kilogram, you will also need 1 lemon.
In a saucepan combine sugar and 100 g of water. Syrup is boiled for five minutes.
The lemon is ground in a meat grinder.
Zucchini and lemon are placed in the finished syrup. This jam is cooked for 45 minutes, after which it is poured into jars.
Zucchini jam with carrot, orange juice and lemon
For 1 kg of zucchini, I should take 0.7 kg of sugar. Orange and lemon - one each and a glass of carrot juice.
The first thing they do is make the fruit. Lemon and orange are separately passed through a meat grinder, the peel is not removed. Carrot juice is poured into the chopped orange mixture, put on the stove and brought to a boil.
Diced zucchini is put in a pan, sugar, lemon and carrot-orange mixture are added. All are mixed so that the juice appears and left to infuse for 15 hours. During this time, sugar will dissolve in the juice released from the fruit.
After infusion, the jam is cooked for about 7 minutes and left for several hours to cool. Then again, boil the mixture for about 30 minutes.
Now the jam is ready, you can pour it into banks and roll up.
Zucchini jam with pineapple and lemon
Take in equal proportions of sugar and zucchini - 1 kg each. You will also need lemon and pineapple.
Zucchini and pineapple are peeled, the middle is removed, cut into cubes and put in a pan. Sugar is also poured there. Mix everything well so that juice stands out from the fruit. If the juice is not enough, the mixture is dry and the sugar does not dissolve, add 100 g of water.
After that, the dishes with the mixture are placed on the stove and boiled for about 5 minutes. Now you need to leave the jam for several hours to insist.
The lemon chopped in a meat grinder is added to the zucchini-pineapple mixture and boiled for 30 minutes.
The jam is done. It is poured into sterilized jars, sealed and stored, as usual, in a cool place.