How to make zucchini jam: three ways to prepare zucchini jam for the winter at home

Selection of vegetables and their preparation

You can use any variety of this crop for jam. Also, the age of the fruit does not matter. The taste of the finished dish will not be affected in any way. Young specimens do not need to be peeled and seeded; this is perhaps the only advantage of using young animals. Adult, overgrown zucchini will have to be peeled and freed from seeds and internal fibers.

If your goal is to get a homogeneous, elastic jam, then it is better to remove the skin from zucchini of any size. This is very convenient to do with a special vegetable peeler. Remove the seeds with a spoon by cutting the fruit in half lengthwise.

At the final stage, the cutting shape is determined. Zucchini can be grated, rolled through a fine grinder, or simply cut into cubes. Different methods of chopping zucchini require different options for preparing jam. We'll talk about this further.

Three ways to make squash jam

Jam from zucchini twisted through a meat grinder

A kilogram of peeled zucchini is rolled through a meat grinder or grated through a grater. In this case, the first grinding option will significantly save your nerves and time. The gruel and juice are sprinkled with 200 grams of sugar, mixed and put on fire. After the product boils, it is better not to go far from the stove and constantly stir the product with a spoon. Cook the vegetable puree with sugar for approximately 20 minutes.

While the zucchini is cooking, zest one large lemon. Before removing it, the fruit is thoroughly washed and doused with boiling water. Remove the zest with a fine grater or knife. To avoid large inclusions of peel in the finished jam, the zest is crushed with a blender into a homogeneous paste.

The lemon pulp is pressed with a press or passed through a juicer, extracting the maximum amount of lemon juice.

Add zest, juice and the second half of granulated sugar (600 grams) to the softened zucchini mass. All that remains is to boil the jam down. Do this with constant stirring for 30-40 minutes. The finished jam “spits” a lot, so you need to be as careful as possible.

From chopped vegetables

A kilogram of zucchini is cut into 1.5-2 centimeter cubes. The slices are covered with 300 grams of sugar, mixed and left for 4-5 hours at room temperature to separate the juices.To make the process go faster, stir the zucchini several times during this time.

When the juice almost completely covers the slices, you can continue cooking the jam. The mass is put on fire and boiled in its own juice for 20-25 minutes. Blend the softened zucchini with a blender until smooth. A kilogram of the main product can be twisted into a jam-like paste in literally 5-7 minutes.

Then add a kilogram of sugar and the juice of one large orange to the zucchini. Particular attention should be paid to collecting orange juice, avoiding any seeds getting into it.

Boil the jam over low heat for 50 minutes. Having achieved the desired thickness, turn off the heat, and the dessert is packaged in sterile containers.

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Quick recipe with added water

When time is short, you can use the express method. Zucchini, 1.5 kilograms, cut into cubes, put in a saucepan and fill half with water. The slices are boiled for a quarter of an hour over medium heat, and then the pieces of vegetables are caught with a slotted spoon and transferred to a separate bowl. Zucchini broth can be used to make soup, so it is better not to pour it out.

Boiled pieces of zucchini are punched in a blender and then seasoned with sugar and citrus juice. You can use a lemon-orange mixture. For such a volume of vegetables you will need 1.2 kilograms of sugar and one medium fruit each.

The aromatic sweet mass is placed on the fire and boiled for about 20 minutes. There is not much liquid in the vegetables, it remained in the pan, so the jam cooks much faster.

Shelf life of blanks

Vegetable jam from zucchini, if the container is kept sterile, can be stored in a cool, shaded place for up to 1.5 years, but it is best to consume the preserved food before the onset of the new vegetable season.