Winter squash jam: amber dessert for immunity

If you have never tried such a dessert, you will certainly be interested in the question: “And what kind of taste will the finished dish have?” It will completely “fit” with the ingredient that you add, whether it be lemon, orange or juicy pineapple pulp. And if you do not admit that you made jam from zucchini, then everyone will enjoy pineapple or citrus preservation.

The benefits of goodies and cooking features

Zucchini is a useful product. They enrich the body with potassium, iron, calcium, copper, zinc, manganese. Vegetables make up for the deficiency of vitamin C, A, group B. In addition, the flesh is easily absorbed by the body, has a fairly low calorie content (only 16 kcal per 100 g), and therefore takes an honorable place in dietary diets. Having decided to roll jam from zucchini for the winter, you will get not only a delicious treat, but also provide your family with the following beneficial effects:

• conclusion of bad cholesterol;
• vascular cleansing;
• elimination of anemia;
• strengthening of the vascular walls;
• stimulation of the functioning of the digestive tract;
• improvement of blood composition;
• strengthening the heart muscle;
• prevention of infections and viruses.

4 cooking secrets

The expressionless zucchini is completely unthinkable. It does not require special storage conditions, does not need special processing methods and does not spoil other products that are more vivid in taste. But, working with this vegetable, you still need to take into account four recommendations, so that you really manage to cook appetizing jam from zucchini.

1. Product selection. For jam, you can use any fruit. Chefs say that even overripe vegetables can turn into a tasty dish. But if you want to get a gentle jam that just melts in your mouth, then it’s better to take young, completely “milk” squash, the length of which does not exceed 20 cm.
2. Cooking container. The choice of pot should be treated carefully. If the selected packaging is capable of oxidizing, the quality of the jam will significantly deteriorate. In addition, the dish will acquire a persistent smack of metal. Therefore, prepare jam in containers made of stainless steel, aluminum.
3. Dish readiness. It is very important to correctly determine the moment when the jam is cooked. Further heat treatment will lead to a significant deterioration in taste and burning. And if you roll up the undercooked mass, it is unlikely that you will be able to impress homemade appetizing jam. To check the readiness, scoop a little syrup, drip onto a plate. If the drop keeps its shape and does not spread, the jam is ready.
4. Additional components. To provide jam aroma, you can add a little vanilla sugar or throw a stick of cinnamon during the last cooking. If such components are not pleasant, pay attention to fruit or berry essences. They are also able to emphasize the taste. Just do not overdo it, do not add several different flavors at once, otherwise the jam risks becoming a “spice shop”.

The classic recipe for zucchini jam and its variations

Chefs like to experiment with neutral zucchini. Thanks to numerous "tests", the modern housewife has at her disposal many recipes for "vegetable jam".

Lemon

Features. The recipe for zucchini jam with lemon is considered a classic. Citrus gives a characteristic acidity, provides a persistent lemon flavor.

Components:

• zucchini - 1 kg;
• sugar - 1 kg;
• lemon - two citruses.

How to cook

1. If you use "milk" zucchini, do not peel vegetables.
2. Wash the peel of the lemons thoroughly, pour boiling water over it to eliminate as much as possible the “chemistry” from citrus.
3. Cut zucchini into slices.
4. Cut the lemons into small slices.
5. Fold the raw materials in one container, pour sugar.
6. Shake the pan gently, allowing sugar to flow to the lower layers.
7. Wait a few hours for the contents to drain juice.
8. Then put the pan on the fire, bring the jam to a boil.
9. Boil for a couple of minutes and immediately turn it off, do not digest the mixture.
10. The procedure must be repeated four more times (for example, in the morning and in the evening).
11. After finishing the last cooking, put the aromatic mixture in sterile jars, roll up for the winter.

Orange

Features. Another popular dish is zucchini jam with oranges. Unlike lemon, it has a more delicate taste.

Components:

• zucchini - 1 kg;
• sugar - 800 g;
• oranges - three citruses.

How to cook

1. Rinse the oranges well, pour over boiling water.
2. Without peeling, cut them into pieces, eliminating all the seeds that come across.
3. Chop the zucchini into small cubes.
4. Put all the ingredients in the selected pan.
5. Pour the raw materials with sugar, shake the container a little.
6. Leave the food for five hours to let the juice flow.
7. Then transfer the pan to the stove, cook over a low heat for 20 minutes.
8. Leave the product for five hours again.
9. Cook the jam three times.
10. After the third cooking, lay the finished dish in banks, roll up.

With dried apricots

Features. The recipe for zucchini jam with dried apricots will allow you to get a very delicate and fragrant homemade preservation. By its consistency, it looks more like jam. Unexpectedly, the combination of zucchini with lemon and dried apricots gives the dish a flavor ... pineapple.

Components:

• zucchini - 1.5 kg;
• sugar - 1.5 kg;
• dried apricots - 250 g;
• lemon is one citrus.

How to cook

1. Rinse dried apricots under running water, pour in a separate container with boiling water for literally five to seven minutes, so that it swells a little.
2. Prepare zucchini, if necessary, then peel them from seeds and peel.
3. Using a meat grinder, grind vegetables and dried apricots into a homogeneous mass.
4. Pour the raw materials with sugar, put on low heat.
5. Start mixing the jam from the first minutes of cooking so that it does not burn.
6. When the mixture boils, reduce the heat, boil it for 30 minutes.
7. Wash the lemon thoroughly.
8. Grate it with the zest, squeeze the juice.
9. Be sure to remove and discard the seeds, they should not get into the jam.
10. After adding the lemon, boil the mass for another 12-15 minutes.
11. Put the finished jam from zucchini and dried apricots in banks, roll them up for the winter.

With pineapple juice

Features. Jam from zucchini with pineapple juice is almost impossible to distinguish from a real exotic piece. The delicacy has a persistent pineapple aroma and taste. In addition, slices of zucchini are very similar to slicing exotic fruit.

Components

• zucchini - 1.5 kg;
• sugar - 110 g;
• pineapple juice - 0.5 l;
• citric acid (or fresh lemon) - 16 g.

How to cook

1. To make the zucchini as close as possible to pineapples, cut the peeled fruits into circles.
2. Then cut the core with seeds, and cut the rings into small segments.
3. Pineapple juice pour into a saucepan, put on fire.
4. Pour sugar and citric acid into the drink.
5. When the marinade boils, lower the zucchini into it.
6. Boil the raw materials for seven to ten minutes. During this time, “pineapple” zucchini should acquire a characteristic amber hue.
7. Put the jam in the banks, roll it up.

Banana

Features. Non-standard, but unusually tasty jam will turn out if bananas are added to inexpressive zucchini.

Components:

• zucchini - 1 kg;
• water - 220 ml;
• sugar - 1 kg;
• bananas are two to three fruits.

How to cook

1. Start by preparing zucchini: remove the seeds, cut into small pieces.
2. Soak the vegetables in cold water for about half an hour.
3. At this time, peel the bananas, mix with sugar.
4. Using a blender, beat the banana-sugar mixture in mashed potatoes.
5. Add water (indicated in the recipe) to the pulp, mix, boil the syrup for a quarter of an hour.
6. Drain the zucchini.
7. Pour the raw vegetables into the syrup.
8. Constantly mixing, cook a banana-squash mass for 15-20 minutes.
9. When the jam is ready, put the aromatic mixture in jars, roll up.

Pumpkin

Features. Having decided to cook a healthy dish for the winter, pay attention to jam from squash with pumpkin. In the fragrant, tasty workpiece combines the healing power of two "titans". Pumpkin, like zucchini, contains many minerals and vitamins. Therefore, a treat you will not only pamper the household, but also strengthen their health. To prepare the dish, use the following step-by-step recipe.

Components:

• pumpkin (orange) - 1 kg;
• zucchini - 1 kg;
• raisins (light) - 160 g;
• dried apricots - 190 g;
• lemon - one;
• water - 0.4 l;
• sugar - 1.8 kg.

How to cook

1. Rinse raisins and dried apricots.
2. Pour dried fruit with cool water, leave to swell for five to ten minutes.
3. Peel the pumpkin from the peel and seeds, cut into pieces.
4. Chop the zucchini.
5. Combine the raw materials, weigh on the scales (for the preparation of jam you will need the same amount of sugar).
6. Wash the lemon thoroughly, grate the zest, and remove the seeds from the pulp.
7. In a blender's container (you can use a meat grinder), load pumpkin, zucchini, dried fruits and lemon pulp.
8. Grind the mass thoroughly.
9. Pour sugar into the aromatic mixture, add the zest.
10. If the mass is too thick, pour water.
11. Constantly mixing, bring the jam to a boil, boil for 30-45 minutes.
12. Lay out the product in prepared containers, roll up.

Apple cinnamon

Features. The combination of zucchini with apples and spicy cinnamon will give jam a delicate, refined aroma. The dish will simply amaze with its delicate tart taste. In this jam, one of the main taste roles is played by an apple, so choose juicy and non-acidic fruits.

Components:

• apples (sweet) - 1 kg;
• zucchini - 1 kg;
• cinnamon - two sticks;
• sugar - 1.5 kg.

How to cook

1. Cut the zucchini into small cubes.
2. Cut apples to match vegetables.
3. Combine the raw materials, fill the workpiece with sugar.
4. Wait five hours for the fruit and vegetable mixture to start juice.
5. Then put the pan on the stove, boil the future jam for half an hour, not forgetting to constantly mix.
6. Turn off the heat, allow the workpiece to cool completely.
7. Add cinnamon to the cold mass, return the pan to the fire again.
8. Boil the mixture for 20 minutes.
9. Remove the cinnamon sticks, continue cooking for another five minutes, after which put the jam in jars, roll it up for the winter.

Honey

Features. You can make delicious jam not only on the stove, but also with the help of a smart assistant - a multicooker. And to give the dish great benefits and appetizing, add honey to the apple-squash mixture.

Components:

• apples (non-acidic) - 1 kg;
• zucchini - 500 g;
• lemon - one citrus;
• honey - half a glass;
• sugar - 550 g.

How to cook

1. Peel apples from seeds, pass through a meat grinder.
2. After grind the zucchini.
3. Remove the seeds from the lemon, also twist it through a meat grinder.
4. Combine the lemon mass with honey.
5. Mix all the ingredients in a multicooker bowl, add sugar.
6. Set the mode “Extinguishing”, simmer the jam one and a half to two hours, not forgetting to periodically remove the foam.
7. Ready jam (it should acquire uniformity and thicken) pour into banks, roll up.

Ginger

Features. According to the reviews of the hostesses, delicious and fragrant jam from zucchini with ginger is obtained. And from the point of view of traditional medicine, it is a strong preventative that will protect against colds in the epidemic season. Therefore, be sure to stock up such a treat for the winter.

Components:

• zucchini - 1.5 kg;
• lemon - two fruits;
• ginger - 25 g;
• sugar - 1.5 kg.

How to cook

1. Cut the peeled zucchini into pieces.
2. Put them in a pan, add some water.
3. Cover the container with a lid, and then steam the zucchini until soft.
4. At this time, peel the ginger, cut it into thin circles.
5. Fold such blanks in a gauze bag, lower to steamed vegetables.
6. Remove the lemon zest with a grater, and squeeze the juice out of the pulp, and do not forget to remove the seeds.
7. Add the zest and lemon juice to the ginger and squash.
8. Boil the mixture, add sugar.
9. Stir to ensure maximum dissolution, bring the jam to thicken.
10. When the zucchini becomes transparent, take out a bag of ginger and roll up jam for the winter.

Tangerine

Features. The combination of zucchini with lemon and mandarin will allow you to get a rich flavoring bouquet, which is revealed gradually.

Components:

• zucchini - 500 g;
• mandarin - two or three pieces;
• sugar - 250 g;
• lemon - one.

How to cook

1. Cut into small pieces of zucchini, sprinkle them with sugar, gently shake the pan.
2. Leave the vegetables to let the juice sit for about one to two hours.
3. Peel lemons and tangerines, remove seeds from them, cut citruses into small pieces.
4. Place the squash-sugar mixture on the stove, boil it for a quarter of an hour, not forgetting to mix.
5. Add lemons and tangerines to the mass, boil another 20 minutes.
6. Set aside the pan, let the jam cool completely.
7. Repeat the jam cooking twice more, each time for 20 minutes.
8. After the last heat treatment, roll up the mass.

Kiwi Flavored

Features. Such a dish has not only an original taste, but also a beautiful rich green color.

Components:

• zucchini - 1 kg;
• Kiwi - 0.8 kg;
• sugar - 1.2 kg;
• water - one glass.

How to cook

1. Add sugar to the water, boil the syrup.
2. Boil it until all the sugar has completely dissolved.
3. Zucchini, diced in small cubes, pour the prepared syrup, let the mixture brew for one hour.
4. Blanch the kiwi with the peel for two to three minutes, then peel the fruit.
5. Drain the syrup from the zucchini.
6. Boil it, refill the vegetables for one hour.
7. Put the squash in syrup on the stove, boil for ten minutes.
8. Add chopped kiwi into small pieces.
9. Continue to cook the jam for another 25-30 minutes until fully cooked.

Cranberry nut

Features. To diversify the zucchini, cook the jam with cranberries, prunes and nuts. The ingredients for the goodies are quite expensive, but the product is really very tasty and aromatic, so roll up at least one jar.

Components:

• zucchini - 1 kg;
• cranberries (you can take fresh or frozen) - 250 g;
• prunes - 250 g;
• walnuts (kernels) - 120 g;
• sugar - 1 kg.

How to cook

1. Soak prunes in cold water for five to ten minutes.
2. Peel the zucchini from seeds, cut into cubes.
3. Sprinkle vegetables with sugar, leave for two to three hours to make the juice stand out.
4. Put the zucchini on the fire, bring them to a boil, add cranberries, chopped prunes and chopped nuts.
5. Continue cooking for half an hour.
6. Remove the pan from the heat, leave to insist.
7. After a day, repeat the cooking process.
8. Boil the mass for about half an hour until the zucchini becomes transparent.
9. Put the finished winter treat in banks, roll up.

Mountain ash

Features. This jam can be safely used not only as a treat for pancakes or tea, but also as a filling for pies, muffins. And the syrup will serve as the basis for the preparation of fruit drinks or jelly.

Components:

• chokeberry - 1 kg;
• zucchini - 1 kg;
• sugar - 1 kg;
• cinnamon - one stick.

How to cook

1. Rinse aronia.
2. Sprinkle the berries with half the sugar.
3. Peel the zucchini, chop them into pieces.
4. Pour over the berry-sugar layer.
5. Cover the vegetables with a layer of sugar (residue).
6. Wait three hours for the raw materials to drain juice.
7. Put a cinnamon stick in the pan.
8. Cook the dish on low heat, do not forget to mix, so that the mass does not burn.
9. Stew the jam for about half an hour.
10. Repeat cooking the next day.
11. In the finished dish, the zucchini should acquire the color of chokeberry, and the syrup should become denser. Such a mixture can be rolled up.

Blackberry plum

Features. This is another taste that simply can not leave indifferent any of your household or guests. Blackberries can be replaced with raspberries.

Components:

• blackberry - 100 g;
• zucchini - 800 g;
• plum - 600 g;
• sugar - 1.1 kg.

How to cook

1. Cut the zucchini, cover with sugar.
2. Wait until they put the juice in, it will take about three hours.
3. Put the pot with zucchini on the fire, boil the mass for five to seven minutes.
4. Peel plums, cut, add to vegetables.
5. Continue cooking for another 12-15 minutes.
6. Turn off the heat, let the jam cool completely.
7. Add blackberry to the cold mixture, put on the fire again.
8. Cook the berry and vegetable mass for 15 minutes.
9. Let the jam cool again.
10. After the third cooking, put it in banks, roll it up.

Lemon orange

Features. To prepare the classic version of amber jam, lemons and oranges are added to the zucchini. It is this combination that provides not only a pleasant delicate taste with a slight acidity, but also an incredible amber-transparent color.

Components:

• oranges - 750 g;
• zucchini - 1.5 kg;
• lemon - one;
• sugar - 1.25 kg.

How to cook

1. Peel oranges and lemon, remove seeds.
2. Grind the aromatic raw materials with a meat grinder.
3. Peel the zucchini, also mashed.
4. Combine both pieces, add sugar, mix.
5. Boil the mixture on low heat for 25-30 minutes.
6. Repeat the cooking procedure the next day, and then roll the jam in jars.

Fans of spices can diversify zucchini jam with lemon and orange with cinnamon sticks, cloves. If you add a sprig of mint into the dish, then the product will turn out to be light, cooling. And after pouring just a few walnut kernels into the jam, you will create a dish with a delicate nutty flavor.

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