Many have used to see zucchini only in recipes for unsweetened dishes and, probably, will be surprised by the title of this article. But we strongly recommend not to get lost and make a trial lot of zucchini jam according to the proposed recipes. In combination with oranges and lemons, the preparation can be simply divinely tasty and resembles canned pineapples in syrup.
Pumpkin jam pieces with orange and lemon - recipe
Ingredients:
- zucchini young - 2.8 kg;
- ripe oranges - 1.4 kg;
- lemons - 320 g;
- granulated sugar - 2,8 kg.
Preparation
Initially, we are ready to prepare zucchini. Fruits for jam should be chosen young with not yet developed seeds, wash them, wipe dry and cut into cubes. We put the received zucchini mass in the enamel bowl or basin and fall asleep with a kilogram of granulated sugar. Leave the workpiece for eight hours or at night to separate the juice.
After a lapse of time with scalded boiled water of citrus peel, grate it on a grater or grind in a blender and add to zucchini. There we send the pressed fruit juice from oranges and lemons. We pour the remaining granulated sugar onto the workpiece, mix it and put it on the stove for moderate fire. We warm the base of the jam with continuous stirring until all crystals are dissolved, and at periodic - until boiling. We take the workpiece with hardly noticeable signs of boiling for ten minutes, after which we leave the jam to cool, and then warm up again and give ten minutes to boil. Repeat the cycle "heating-boiling-cooling" three to five times until the desired final texture of the treats is obtained, after which hotly pack the jam on a glass sterile container, we seal it with the lids cooked for ten minutes and turn it over under a "coat" for self-sterilization and a slow gradual cooling.
Amber jam from zucchini, oranges and lemons
Ingredients:
- courgettes young - 1,2 kg;
- ripe oranges - 650 g;
- lemons - 180 g;
- granulated sugar - 850 g.
Preparation
In this case, the first stage of preparation of jam does not differ from the previous one. Similarly, we fill up the sugar with pre-washed and diced squash and leave them overnight to separate the juice.
Now we lower the washed oranges and lemons into boiling water, we stand for a couple of minutes, after which we cut citrus fruits into cubes, as well as zucchini. This time, the whole pulp and peel is used for jam without residue. Add it to the zucchini, mix it and put it on the stove. Warm the workpiece with continuous stirring until it boils, and then reduce heat and cook the jam already with periodic stirring for forty minutes or until the desired density.
It remains only to lay out the ready-made amber marrow jam on sterile vessels, to cork them and let them cool slowly under the "coat".
Jam from zucchini with lemon and orange - simple recipe
Ingredients:
- zucchini young - 1.5 kg;
- ripe oranges - 750 g;
- lemons - 160 g;
- granulated sugar - 1,2 kg.
Preparation
If you do not have time for a long preliminary preparation and cutting of courgettes, they can simply be rubbed on a large grater or even twisted in a meat grinder or in a blender. Oranges and lemons in this case, cleanse the peel, and the flesh will get rid of the pits (if any) and crush it in any convenient way. Mix the vegetable and fruit mass in a suitable for cooking jam enameled vessel, fall asleep with sugar-sand, mix and put on a cooker for moderate fire. First, mix the mass continuously, and after dissolving all the crystals and boiling the jam, reduce heat and cook the workpiece with periodic stirring for an hour. We give the basis of the jam to cool, after which we repeat the hour-long cooking, lay out the treat on sterile bottles , seal it with leaking lids and turn it over for gradual cooling under the "coat".