Zucchini jam? Yes, you heard right. Heard a lot, but never tried? Well, that doesn't matter! Preparing an exotic sweet is quite simple, and the products will require more than affordable.
The recipe was apparently born in an era of total deficit. How could you not try to make jam from aromatic citruses, but the trouble is, buying them in boxes was problematic.
There was a way out, jam from citrus fruits alone would be too cloying, but if you mix them with a neutral, to taste, product ... in a word, zucchini came in handy. Unusual delicacy can be served with cookies, or added to herbal teas, and the fruit drink from it is wonderful in hot weather.
Zucchini jam with lemons and oranges - general principles of preparation
• Jam from zucchini with lemons and oranges has always been cooked, and now it is cooked on the stove in large basins and bowls. But with the advent of new technology in the kitchen, modern chefs have adapted various recipes for this jam for cooking in a slow cooker and a bread machine.
• Brewed exotic zucchini jam with citrus fruits easily, quickly and easily. Most importantly, it does not require large expenditures. All you need is zucchini, some sugar and citrus fruits - a few oranges, lemons or lime.
• Zucchini for jam, you can take any, both mature and young. If a mature peel is necessarily cut off a thick peel and large seeds are removed, then this is not necessary for a young vegetable.
• Oranges and lemons are peeled or left unpeeled. If you need to leave the zest with a prescription, the fruits should definitely be doused with boiling water. It should be noted that jam with citruses in the peel has a specific bitter taste. Bones in the fruit must be removed.
• Both zucchini and oranges with lemons can be cut into pieces, chopped, twisted in a meat grinder or interrupted by a blender.
• Sliced products, covered with sugar for some time, achieving the release of a significant amount of juice for syrup. Often squash is allowed in a small amount of water or without it.
• Usually, jam from zucchini with lemon or oranges is cooked in several stages. But there are recipes that allow you to cook it in one "call".
• To give jam a special taste, you can add syrup from canned pineapples and even pieces of it.
• To add a special “touch” to the citrus aroma, you can put thyme, ginger or cinnamon in it when cooking.
• Jam from zucchini with citrus fruits can be prepared for the winter. To do this, freshly boiled jam is almost boiling over and poured into clean, thoroughly sterilized jars. They cover it with prepared lids, and, having rolled up the key for preservation, put the lid down to cool down.
Thick zucchini jam with lemon - "Zucchini jam"
Ingredients:
• 1 kg of young zucchini;
• kilogram of sugar;
• two large ripe lemons.
Cooking method:
1. Rinse lemons and zucchini well under the tap in warm water and wipe dry with a linen towel.
2. Then cut the zucchini into small slices, lemons into slices and select all the bones from them.
3. Grind the squash and lemons with a large grinder. In the process, slowly add granulated sugar to the meat grinder.
4. Pour the mixture into a bowl, pour in the remnants of a measure of sugar and put on a large, but not maximum fire.
5. Immediately after boiling, reduce heat and cook zucchini jam for another quarter hour, periodically stirring.
6. Turn off the stove and set the jam aside, covering it with a towel or a lid, until it cools completely.
7. Then boil again and boil in the same mode for another 20 minutes.
Zucchini Jam with Lemons and Oranges - Citrus Flavor
Ingredients:
• white sugar - 800 grams;
• two large lemons;
• medium sized orange;
• one kilogram of zucchini.
Cooking method:
1. Rinse the orange and lemons thoroughly. Dip each citrus with boiling water and cut into small pieces together with the peel.
2. Remove the peel from zucchini with a special peeler or narrow thin knife. Cut each one in half and select the seeds. Dissolve each half lengthwise into 2-3 parts and then chop with a thin straw.
3. Put the squash in a bowl with chopped citrus fruits, add sugar on top and put the bowl in the refrigerator for a day or at least for the night.
4. After this, mix the mixture well, put on medium heat and boil it after boiling, without reducing heat, for seven minutes. Then reduce the heat to the minimum and continue to cook the jam for 40 minutes.
Zucchini jam with oranges and lemons in a slow cooker
Ingredients:
• kilogram of squash;
• a pound of oranges (two large);
• large thick-skinned lemon;
• three glasses of white granulated sugar;
• star anise;
• cinnamon - 1 stick.
Cooking method:
1. Rinse the squash thoroughly with water, cut off the edges and carefully peel them off with a thin layer. You can do this with a knife, but it is more convenient with a peeler. Cut the vegetable into centimeter cubes, transfer to a cooking bowl and leave, falling asleep with sugar, for one hour.
2. Citrus fruits pour over boiling water. Dry with a towel and grate off the zest from them. Then peel the white thick shell and cut into not very small cubes. Be sure to select all the bones, otherwise the jam will get an unpleasant taste.
3. Transfer the citrus pulp and zest to the zucchini. Add to them cinnamon, star anise and insert the bowl into the slow cooker.
4. On the panel, select the "Extinguishing" option, set the time to 2 hours and, having closed the lid tightly, turn on the multicooker.
5. After completing the regimen, the jam can be poured into jars.
Zucchini jam with lemons and ginger
Ingredients:
• three kg. thin-skinned zucchini (young);
• 50 grams of ginger root;
• four medium lemons;
• three kilos of granulated sugar.
Cooking method:
1. Zucchini, along with the peel, are cut into small pieces in a copper or enameled basin.
2. Pour a small amount of drinking water into the zucchini and place on low heat. Stew the vegetable, stirring occasionally, until the pieces are soft.
3. Thinly cut the ginger root and wrap in gauze. Tie a bag and lower it into a bowl with zucchini.
4. Then turn off the stove, pour in granulated sugar. Add the pitted lemons crushed by the blender and cook the jam until tender, systematically mixing the mass.
5. Readiness of jam check by dropping it on a platter or plate. If it spreads, continue to cook, but if not, then it’s ready and you can turn off the stove.
"Zucchini diet jam" with lemons without sugar
Ingredients:
• lemons - 4 pcs., Medium size;
• 6 gr. sweetener on stevia;
• two kilograms of young zucchini.
Cooking method:
1. Cut off the hard peel from the squash. Cut each lengthwise into four parts and remove the seeds, cutting out the middle with a knife. Then cut the vegetable into long strips of a half-centimeter thick and then chop thin slices.
2. Cut dried lemons into small pieces, choosing seeds and removing rough membranes.
3. Put chopped zucchini and lemons in a cooking bowl. Add sweetener, mix and leave to insist so that the zucchini and lemons give juice.
4. After two hours, put the container on medium heat and, after boiling, boil for 2 minutes. Then let the jam cool completely and boil again. This procedure should be repeated at least five times. Having done this for the last time, immediately spread the hot mass into prepared cans.
Zucchini jam with oranges and citric acid in a slow cooker
Ingredients:
• a full glass of sugar (white);
• oranges 450 gr.;
• 0.25 tsp lemons;
• one large zucchini.
Cooking method:
1. Rinse the squash in warm water, dry well and cut into small cubes. Sprinkle with sugar for one hour.
2. Transfer the zucchini to the cooking bowl and soak in the porridge cooking mode for 20 minutes.
3. Then add the oranges cut into small pieces without peels and seeds. Sprinkle with citric acid and stir. Continue cooking by turning on the same mode at the same time.
4. At the end of cooking, let the jam cool completely, and then bring to readiness in the "Porridge" mode.
Zucchini jam with lemon in a bread maker
Ingredients:
• kilogram of sugar;
• 100 ml of drinking water, purified;
• medium-sized lemon;
• fresh, "white" zucchini - 1 kg.
Cooking method:
1. First, pour boiling water over the lemon and wash it well with zucchini with a stream of running water.
2. At zucchini, cut the stalks, peel the peel with a knife or a peeler and cut them into centimeter cubes.
3. Take out the cup of the bread machine, transfer the slices of vegetable into it and rub the lemon with an average grater. Pour in water and cover with granulated sugar.
4. Place the bowl back in the bread machine and cook the zucchini jam by setting the “Jam” option with the lid closed.
5. After about an hour, the zucchini jam with lemon will be ready.
Zucchini Jam with Oranges and Lemons - Lime Jam
Ingredients:
• 800 gr. zucchini;
• a large bunch of thyme;
• granulated sugar (white) - 300 gr.;
• lime - 1 pc.
Cooking method:
1. Cut into thick circles peeled zucchini. With a spoon, select all the seeds from the middle and cut the pulp into medium-sized strips.
2. Using a fine grater, scrape off the whole zest from the lime and roll the fruit on the table, pressing it lightly with your hand.
3. Tear off the leaves of thyme from the branches. You can not do this, but then you will need to remove the thyme from the jam after cooking.
4. Mix small strips of zucchini with lime peel and beat with a kitchen processor into a smoothie.
5. Cut the lime and squeeze all the juice into a bowl for making jam from it. Scrape off the remaining pulp with a small spoon and place in freshly squeezed juice.
6. Pour granulated sugar and set the pan to moderate heat. Bring to a boil, constantly stirring the syrup.
7. Add thyme leaves, add zucchini puree, and, after mixing well, continue cooking on low heat for half an hour.
Zucchini jam with lemons, oranges and pineapple - "Pineapple zucchini with a citrus note"
Ingredients:
• one average orange and lemon;
• 800 gr. zucchini (young);
• a can of canned pineapple;
• 0.7 kg of white sugar.
Cooking method:
1. Cut the pulp of zucchini into medium-sized cubes (two by two centimeters).
2. Grind the orange and lemon together with the peel, removing citrus seeds when slicing.
3. Pour syrup, about 120-140 ml, from a jar of pineapple into a saucepan, and simmer on a fire.
4. In boiling syrup with continuous stirring, dilute granulated sugar until its grains disappear completely. Dip the zucchini cubes into the pan and, when boiled again, add slices of lemon, orange and pineapple from a jar.
5. Simmer the jam for 50 minutes. To prevent pieces of fruit from burning, systematically mix it with a wooden spoon.
Zucchini jam with oranges and lemons - cooking tricks, useful tips
• Be sure to cut off thick coarse peel from mature zucchini and choose seeds, otherwise the jam texture will be broken and you will not get the expected result.
• To make it easier to squeeze juice out of lime, dip it in hot water for a minute and only after that roll on the table.
• Do not forget to remove all seeds from citrus fruits, otherwise fragrant and bright jam will be unpleasantly bitter.
