About jam from the zucchini our mistresses say is not the first year. Such a delicacy has a pleasant texture and does not strike with excessive sweetness. To cook zucchini jam is not more difficult than any other, but due to its neutral taste, you can dilute the palette of delicacies with absolutely any additives. This time, a lemon will perform in their capacity.
A recipe for jam from zucchini and lemon
Ingredients:
- zucchini (medium size) - 3 pcs .;
- brown sugar - 1 item;
- lemon - 1/2 pcs .;
- ground cinnamon - 1 teaspoon;
- Ground ginger - 1/4 tsp.
- salt - pinch.
Preparation
Zucchini rubbed on a large grater and squeezed excess moisture. We put grated zucchini in a saucepan and mix with sugar, cinnamon, ginger and lemon slices. Simmer all together for 40-45 minutes at minimum heat, until all the liquid has evaporated almost completely. From the jam we extract the pieces of lemon and cool it. We put out the ready delicacy on banks - without sterilization it will live about 2 weeks.
Jam from squash, lemon and orange
Ingredients:
- zucchini - 2 kg;
- sugar - 2 kg;
- lemons - 2 pieces;
- oranges - 2 pieces;
- ginger root - 100 g;
- candied ginger - 100 g.
Preparation
Let's start with sterilizing the cans. First thoroughly wash them in a soapy solution, and then dry and put in a preheated oven to 100 degrees. At the time when the jam is ready, the cans will be completely sterile.
Using a grater, peel off the lemons and oranges. Fill the zest with the juice of citrus fruits, and put the pulp and peel into large pieces into the gauze pouch.
Zucchini is cut into small cubes, mixed with 2 teaspoons of lemon juice and stew until the pieces become completely clear and soft. Once the courgettes are ready, we intensify the fire in order to evaporate the remaining liquid. We add ginger, sugar, zest, gauze bag with lemons and oranges to vegetables. Cook the jam over a small fire for 30 minutes.
Hot jam spill on sterile jars and roll. Such a billet will be able to stand in the pantry for up to 1 year.
If you want to make jam from zucchini and lemon in a multivark, then cook a treat in "Jam" mode for 2 hours.
How to cook jam from zucchini and lemon?
Ingredients:
- zucchini (grated) - 1 1/2 items;
- chili pepper - 1 pc .;
- sugar - 3 items;
- apple cider vinegar - 1 item;
- peel 2 lemons;
- pectin - 1 tbsp. a spoon.
Preparation
Grated zucchini mixed in a deep saucepan with thin slices of chili, sugar and vinegar. Add the lemon zest to the mixture and put it on the fire. As soon as the temperature of the jam reaches 220 degrees, remove it from the heat and mix it with pectin. We let the mixture cool for a couple of minutes and pour it over the cans. To prepare jam from zucchini and lemon for the winter, the cans must be sterilized beforehand.
Jam from squash and lemon with cloves
Ingredients:
- zucchini - 200 g;
- lemon - 1 piece;
- ginger - 30 g;
- sugar - 100 g;
- cloves - 2-3 buds.
Preparation
Marrows my, dried and cut into thin slices. We put zucchini in a saucepan, mixed with grated root ginger and sugar. Fill the contents of the pan with lemon juice. Peel off lemons do not throw, but put in a gauze pouch with buds of a carnation. Place the bags over the jam mixture for jam and cook on medium heat for 25 minutes.
Once the squash is soft enough, remove the gauze pouches and whisk the contents of the pan with a dip paddle. We boil the resulting mashed potatoes until thickened and poured into jars.