Zucchini jam for the winter

Zucchini jam often resembles canned pineapple. The vegetable itself is neutral in taste, so any additions in the form of, for example, citrus fruits or spices, enrich it and make the dessert more aromatic and brighter. Making such jam is simple and even novice cooks can do it.

Zucchini jam with lemon for the winter

1. 
   How to make zucchini jam for the winter? Peel the zucchini from the skin and seeds, cut into small cubes.
2. 
   Grind the lemon peel to form a zest. Cut the fruit itself into small pieces.
3. 
   Place the zucchini in a fireproof bowl, add granulated sugar and stir. After 10 minutes, put on the stove and cook for 45 minutes over low heat.
4. 
   Add lemon zest and chopped citrus to the zucchini mass, stir and heat for another 15 minutes.Leave the jam to sit overnight, and then repeat the heating procedure twice more, boiling for 15 minutes and cooling.
5. 
   Pour the finished dessert into sterilized jars and store in the cold. Bon appetit!

Homemade zucchini jam with orange

The amber color and bright citrus aroma of this jam will appeal to both adults and children. It is good served with tea, as a sauce for pancakes or cheesecakes, and also with ice cream.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 min.

Servings – 3.

Ingredients:

• Zucchini – 1.5 kg
• Granulated sugar – 1.5 kg
• Water – 250 ml
• Lemon – 1 pc.
• Orange – 3 pcs.

Cooking process:

1. Wash the zucchini, dry and remove the skin. Cut into small cubes, removing the seeds first.

2. Without peeling, first cut the oranges and lemon into semicircles, and then divide them into quarters.

3. Prepare sugar syrup in a saucepan: dilute sugar with 250 ml of water and bring to a boil and cook for 10 minutes.

4. Pour zucchini cubes into the sugar mixture and cook for 5 minutes after the syrup boils. Then add chopped citrus fruits, stir and cook over low heat until the mass begins to thicken. This usually takes at least 45 minutes.

5. Place the finished jam into pre-sterilized jars and close tightly. Keep cool and dark.

Fragrant zucchini jam with lemon and orange for the winter

To make jam, it is better to choose young zucchini with thin skin and juicy pulp. Then the dessert turns out to be especially tender and well-saturated with citrus aromas. As a result, it is completely impossible to guess what exactly the sweet preparation is made from.

Cooking time: 3 hours 25 minutes.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• Zucchini – 1 kg
• Granulated sugar – 800 gr.
• Lemon – 1 pc.
• Orange – 1 pc.

Cooking process:

1. Peel the zucchini, remove the seeds and cut into cubes no more than 1 cm wide.

2. Cover the vegetable with sugar and leave the juice to release for 2 hours. If you take overripe zucchini, it will take them up to 8 hours to release enough juice.

3. Wash the citrus fruits, dry them and chop them finely along with the peel. Pour into a container with the zucchini with sugar.

4. Put the mixture on the fire and bring to a boil, and then keep for about 5 minutes. Then turn off the stove and let the jam cool. Repeat the cooking procedure in the same way twice. At the end, you can boil the jam a little longer if you want a thicker consistency.

5. Place the mixture into sterilized jars, close tightly and leave upside down under cover until completely cooled. Afterwards, it is better to store the product where it is dark and cool.

Delicious zucchini jam with pineapple juice

Zucchini prepared according to this recipe, soaked in pineapple juice, completely absorbs its aroma and taste, and the jam acquires a special brightness. The result is a tropical dessert that is good for baking or as a sauce for dairy products.

Cooking time: 55 min.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• Zucchini – 700 gr.
• Granulated sugar – 1 tbsp.
• Lemon – ½ pc.
• Pineapple juice – 1 tbsp.

Cooking process:

1. Peel and seed the zucchini, cut the pulp into small cubes.

2. In a fireproof container of suitable volume, fill the chopped zucchini with granulated sugar.

3. Add pineapple juice to the mixture and mix.

4.Place the pan with the zucchini, sugar and juice on the fire, bring to a boil and cook over low heat for 15 minutes. Let the mixture cool and then boil again for 15 minutes.

5. Grind half a lemon in a blender or using a meat grinder along with the peel, and then place the citrus mixture in the jam. Stir and cook for about 10 minutes more.

6. Pour the finished jam into jars, seal and store in the cold. Bon appetit!

How to make zucchini and apple jam for the winter?

This recipe uses ingredients such as apple and ginger root, which makes the zucchini jam especially spicy and unusual, with a jam-like consistency. The dessert is prepared quickly, and the result will amaze even the most discerning gourmets.

Cooking time: 55 min.

Cooking time: 15 min.

Servings – 3.

Ingredients:

• Zucchini – 1 kg
• Apple – 300 gr.
• Ginger (root) - to taste.
• Lemon juice – 100 ml
• Granulated sugar – 1 kg

Cooking process:

1. Peel the apple, remove seeds and inner films, grate on a fine grater.

2. Peel the ginger root and chop in the same way.

3. Grind the pulp of young zucchini in a blender or using a grater until pureed, mix with apples and ginger.

4. Add lemon juice and the required amount of sugar to the mixture. Bring it to a boil and cook for about 20 minutes, stirring constantly, at medium heat.

5. Then increase the heat and boil the jam for another 20 minutes, remembering to stir. Then pour the hot dessert into suitable jars and seal. Keep the jam in a cool place and serve with bread and butter or porridge.

A simple and delicious recipe for zucchini jam with dried apricots

Dried apricots in this recipe add a pleasant amber hue to the dessert, a richness of flavor nuances and the benefits of dried fruits. This jam can be eaten with tea, added to dairy desserts or as a filling for baked goods.

Cooking time: 55 min.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• Zucchini – 1 kg
• Lemon – 1 pc.
• Dried apricots – 200 gr.
• Granulated sugar – 800 gr.
• Water - as needed.

Cooking process:

1. Sort the dried apricots and pour boiling water over them. After a couple of minutes, drain the liquid and lightly dry the dried fruits by placing them on a paper towel.

2. Peel the zucchini and remove the seeds.

3. You don’t have to peel the lemon, cut it into arbitrary pieces and make sure that there are no seeds left in them.

4. Grind all prepared products using a meat grinder until smooth, into which add the specified amount of sugar.

5. Heat the jam and simmer for about 40 minutes, stirring constantly, adding a little water if necessary if the zucchini does not produce juice. After the specified time, the jam should thicken.

6. Place the mixture into sterilized containers, seal and leave to cool in a warm place, turning it upside down.

Zucchini jam through a meat grinder for the winter in jars

The ingredients in this recipe, minced in a meat grinder, turn banal jam into aromatic jam. Its consistency is thicker and is suitable as a filling for pies or as an addition to ice cream or pancakes.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• Zucchini – 1 kg
• Granulated sugar – 800 gr.
• Lemon – 190 gr.

Cooking process:

1. Cut the peeled zucchini into large pieces, take out the seeds and pass the vegetable pulp through a meat grinder.

2.Pour the grated mass into the specified amount of granulated sugar and leave so that the zucchini releases its juice. It is better to take young vegetables: they are juicier and more tender.

3. Place the container with the zucchini-sugar puree on the fire and simmer over low heat for about 15 minutes.

4. Grind the lemon along with the peel in a meat grinder and add to the jam.

5. Cook the mixture for another 15 minutes until it thickens slightly, transfer to jars, tightly closing the lids, and store in the cold.

Delicious homemade zucchini and pumpkin jam

If the pulp of zucchini has a neutral taste and absorbs third-party aromas, then pumpkin has a characteristic flavor. The result is a delicate and incredibly tasty dessert, the ingredients of which cannot be immediately identified by tea party participants. And the spices used will pleasantly surprise anyone who tries this jam.

Cooking time: 55 min.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Zucchini – 1 kg
• Pumpkin – 2 kg
• Lemon – 2 pcs.
• Orange – 3 pcs.
• Granulated sugar – 2.5 kg
• Water – 2 tbsp.
• Ground cinnamon - to taste.
• Grated nutmeg - to taste.
• Ground ginger - to taste.

Cooking process:

1. Peel the pumpkin and zucchini, remove the seeds and cut into small cubes.

2. Remove the zest from the lemons and chop the pulp in proportion to the pumpkin and zucchini.

3. Peel the oranges and cut the fillets into small pieces.

4. Prepare syrup from water and sugar in a fireproof container of suitable volume. It should flow from the spoon in a thin thread.

5. Place prepared vegetables and fruits into the syrup, add spices and cook until the mixture turns a bright amber color.

6. Place the zucchini and pumpkin jam with spices into jars, seal and store in a cool place.

How to make zucchini jam for the winter in a slow cooker?

Zucchini jam turns out tasty and tender, even if you cook it in a slow cooker. The process does not take too much time, and the result will please both an experienced cook and a young housewife.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Zucchini – 1 kg
• Granulated sugar – 500 gr.
• Lemon – 2 pcs.
• Orange – 1 pc.
• Citric acid – 2 tsp.

Cooking process:

1. Peel the zucchini and remove the seeds, cut the pulp into small cubes no larger than 1 cm.

2. Do not peel the lemons and oranges, chop them into pieces the size of a zucchini.

3. Place everything in a fireproof bowl, add sugar and mix. Leave to infuse in a warm room for an hour.

4. After the specified time, place the zucchini-lemon mixture into the multicooker bowl, add citric acid, stir and turn on the “stew” mode for 40 minutes. You need to prepare the jam with the lid open and stirring occasionally. Then let it cool, and then repeat the procedure with simmering for 40 minutes.

5. Pour the finished jam into sterilized jars and close tightly. The dessert can be served with tea or added to porridge or cottage cheese.

Zucchini jam for the winter “You'll lick your fingers”

To prepare such jam, you will need a number of additional ingredients that make the dessert incredible and amazing. The spices add brightness to the flavor, and the rhubarb adds an extra nice kick of flavor. Just lick your fingers!

Cooking time: 1 hour 20 minutes.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Zucchini – 250 gr.
• Rhubarb – 2 stems.
• Lemon – 1 pc.
• Orange – 1 pc.
• Ground cinnamon – 1/3 tsp.
• Granulated sugar – 1 tbsp.
• Fresh thyme - to taste.
• Ginger (root) – 5 slices.
• Ground turmeric - to taste.

Cooking process:

1. To make this jam, it is important to use only young, freshly picked zucchini and rhubarb stems. Wash them and cut them into small cubes.

2. In a container of suitable volume, add sugar to the zucchini and rhubarb and let them stand for about half an hour so that they release the juice.

3. Remove the zest from the lemon and orange and squeeze out the pulp to obtain juice, which is added to the jam. Next, pour in the spices, except turmeric, and a sprig of thyme.

4. Place on the stove and cook over medium heat for about 10 minutes, then remove the thyme and continue cooking for another 15 minutes. At the end add turmeric, which adds a bright color to the jam.

5. Place the thickened mass into sterilized jars and seal. You can add a piece of cinnamon stick to each for extra flavor. This jam can also be stored at room temperature. Enjoy!