Zucchini jam: a simple and tasty preparation for the winter - four best ways to make zucchini jam

Which zucchini to choose for sweet preparation

The variety of zucchini does not matter, but bright yellow vegetables will look a little more advantageous in the final dish. For harvesting, you can use both freshly picked fruits and those that have been in storage for several months. This allows you to do canning in your free time from gardening chores.

Preparing zucchini involves washing, peeling and removing ripened seeds. To free the peeled zucchini from the seeds, cut them lengthwise into two halves. Armed with a tablespoon, the seeds are removed along with the internal fibers.

Methods for making jam

With lemon

1.5 kilograms of peeled zucchini are grated on a medium-sized grater.A meat grinder or food processor will help make the procedure easier. Slicing will immediately produce a large amount of juice, but it is best to let it sit for about 30 minutes. To speed up the juice formation process, add 700 grams of granulated sugar to the zucchini and mix the contents of the bowl. While the zucchini releases its juice, remove the zest from the lemon with a grater. Then, using a sharp knife, the citrus is freed from the white part of the peel. The aromatic pulp is cut into thin cubes or also punched with a blender. Combine fruits and vegetables and knead well. The mass is put on fire and boiled on low heat for 25 minutes. When the jam thickens, turn off the fire, and pour the hot mass into jars that have been sterilized and dried.

Marina Lomaka in her video invites you to familiarize yourself with the option of making zucchini jam with mint and lemon

Easy way with oranges

For 1 kilogram of peeled zucchini take 500 grams of sugar and 1 large and, preferably, sweet orange. The zucchini is cut into medium pieces that can easily pass into the meat receiver of your meat grinder. The orange is washed, peeled and coarsely cut, removing all seeds if possible. The prepared products are passed through the finest grate of the meat grinder and sugar is added to them. Before putting the bowl of future jam on the fire, the fruit and vegetable mass is allowed to “rest” a little. This time is necessary to release a sufficient amount of juice. Cook the jam over low heat for 20 minutes, constantly monitoring foaming. After the jam stops foaming profusely and the mass thickens, remove the bowl from the heat.

Zucchini jam with apples

The amount of zucchini, apples and sugar for this recipe is taken in equal proportions.Vegetables are weighed and grated. Add 50% of the measured amount of sugar to the cutting so that the zucchini begins to produce juice. Meanwhile, the apples begin to be processed. They are cleaned and cut into small arbitrary cubes or plates.

The fruit slices are added to the zucchini, the remaining granulated sugar is added, and the mixture is placed on the fire. Cook the jam for 20 minutes, continuously stirring the contents of the pan with a wooden spatula. When the apples become completely transparent and the zucchini has boiled and turned into a thick mass, turn off the heat.

Jam with lemon and dried apricots

This recipe is worthy of special attention, as the zucchini dessert turns out very tasty.

Dried apricots, 200 grams, are thoroughly washed with warm water, placed in a small bowl, and poured with boiling water. To ensure better drying of dried fruits, cover the container with a lid. In this form, the dried apricots should soak for an hour.

The zest is removed from the lemon with a grater, and the juice is extracted from the pulp. In order to save food, lemon can be used entirely by chopping it together with other products.

1 kilogram of zucchini, freed from seeds and skin, is passed through a meat grinder. Do the same with dried apricots and lemon. The fruit and vegetable mass is mixed with 800 grams of sugar and placed on the stove. Cooking jam takes from 30 to 50 minutes. It depends on how thick you want the original product to be.

You can find out the details of this recipe from the video from the channel “Isn’t it time for us to refresh ourselves? I think it's time!

How to store and use zucchini jam

Zucchini jam is simply a wonderful dessert dish. It is used as an additive to pancakes or pancakes, as a sweet filling for baked goods, and also simply as a snack for tea.The shelf life of jars of zucchini jam is 1.5 - 2 years, provided the product is rolled up in a sterile container.