An unusual combination - delicious pineapples from zucchini. Pineapple zucchini jam: recipe with photo

I first tried zucchini jam about 20 years ago, when a colleague treated me. And at that time it seemed to me fabulously tasty, besides, I could not guess what this yummy was from. The love for this sweetness remained for many years, and every year I try to prepare several jars of such jam for my family. Only I try to diversify it with various ingredients.

The golden rule of a neutral-tasting product is to combine it with different ingredients and you will get a completely different dish every time.

There were a lot of recipes with zucchini this year on my site - this is and, and, and, and. Now let's try a brand new use of zucchini as a dessert. Zucchini jam for the winter will be a worthy choice for this. In addition, such jam, if cooked correctly, turns out to be unusually beautiful - transparent, amber and fragrant.

And if you dream up, then you can add lemon, orange, ginger and even cognac to the zucchini for jam. The result is an unusually delicious dessert for tea. I hope that from all the proposed recipes you will be able to choose the right one for yourself.

Zucchini jam with lemon and orange - recipe with photo

Many housewives have a well-known and beloved recipe for squash jam with citrus fruits. As an addition to zucchini, we use oranges and lemons.

Ingredients:

• zucchini - 1 kg
• sugar - 800 gr.
• lemon - 1 pc.
• orange - 1 pc.

1. Zucchini, lemons and oranges are first peeled.

2. Cut the zucchini into cubes, preferably small, about 1 cm.

3. Lemon and orange cut arbitrarily. The zest of lemon and orange will need to be ground in a blender to a state of porridge.

4. Put the chopped zucchini in a saucepan, pour sugar on top and add grated lemon and orange. Mix and leave for 10-12 hours. During this time, the sugar should dissolve, and fruits and vegetables should give juice.

5. Put the pot with zucchini on a small fire, bring to a boil and cook, stirring occasionally, for 30 minutes. Remove the pan from the stove and let the jam brew for 1-2 hours.

6. Bring to a boil again, cook again for 30 minutes. And once again let stand for an hour or two. By this time, the jam is already changing color, becoming amber. And again let the jam brew for 1-2 hours.

7. For the last time, cook the jam after boiling for another 10-15 minutes and pour it into pre-sterilized jars.

Zucchini jam for the winter - a simple banana recipe

This recipe won me over with its simplicity and originality. You won’t surprise anyone with zucchini jam with lemon and orange, but I’m cooking with bananas for the first time. To conclude whether you like this jam or not, you need to try it.

Ingredients:

• zucchini - 1 kg
• sugar - 1 kg.
• banana - 1 - 2 pcs.
• water - 50 ml

1. We clean the zucchini, remove the seeds. Cut the zucchini into small cubes.

2. Banana pulp is also cut into small pieces.

3. We fall asleep zucchini and bananas with sugar and add a little water. Leave for 30 minutes to dissolve the sugar and let the zucchini juice.

If desired, for sourness, you can squeeze the juice of half a lemon into the jam.

4. Put the pan on the fire, bring to a boil. Constantly stirring and removing the foam, cook for about an hour over low heat. The jam becomes transparent, thicker, a beautiful amber color appears.

5. We spread the jam in sterilized jars. I store this jam in a cool place, although there is a lot of sugar and it should be stored at room temperature.

Zucchini jam with lemon - a recipe for the winter

If in the first recipe we ground lemons in a blender, then in this we will use lemon slices. We cook according to this recipe for a short time, which means we save more vitamins in the products. After all, the longer the cooking time, the less vitamins remain in the finished dish.

Ingredients:

• • zucchini - 1 kg
  • sugar - 1 kg
  • lemon - 1 - 2 pcs.

1. Peel the zucchini and cut into cubes.

2. Cut the lemons into small pieces along with the zest.

3. Mix lemons, zucchini and add sugar. We leave the zucchini under sugar for a day in a cold place. During this time, it will be necessary to mix several times.

You need to mix zucchini jam with lemon with a wooden or plastic spoon, since vitamin C is destroyed by contact with metal.

4. Zucchini will give a lot of juice in a day. We put the pan on the fire, bring to a boil and cook for exactly 5 minutes.

5. Remove the pan from the stove and let the jam cool completely. After that, cook again for another 3 minutes.

6. Jam is ready. But since there is very little heat treatment in this recipe, jars for storing jam and lids must be sterilized. Hot jam is immediately rolled into jars and tightly closed with lids.

Zucchini jam with lemon and mint - recipe in a slow cooker

Zucchini jam is very tasty with lemon, and mint will give it an unusually fragrant note.

Zucchini jam with pineapple juice

We said at the beginning that neutral zucchini goes with many foods and often takes on the taste of the latter. Let's add pineapple juice to zucchini jam, it will be sweet and fragrant.

Ingredients:

• • zucchini - 1 kg
  • pineapple juice - 800 ml
  • sugar - 400 gr.
  • lemon juice (2 tsp) or a pinch of citric acid

1. Peel the zucchini and cut into cubes. We put the zucchini in a saucepan, add sugar and lemon juice.
2. Add pineapple juice to zucchini. By the way, you can also use canned pineapple juice if you have recently opened a jar.
3. Bring the zucchini to a boil, reduce the heat and cook, even more correctly simmer, over low heat for 10 minutes. Try not to cook longer, otherwise the zucchini will boil and become soft and tasteless.
4. We spread the jam in sterilized jars and tightly close the lids.

Zucchini like pineapple - lick your fingers recipe

Zucchini jam with lemon and ginger

A very tasty recipe with ginger and even brandy. I think that such a jam with hot tea will defeat even a cold.

Ingredients:

• • zucchini - 1 kg
  • sugar - 400 gr.
  • lemon - 1 pc.
  • grated ginger root - 1/2 tsp
  • cinnamon - 1/2 tsp
  • thickener for jam (pectin) - 20 gr.
  • brandy or cognac - 100 ml
  • water - 4 tbsp. l.

1. Cut the zucchini into cubes and sprinkle with sugar.
2. We wash the lemon and grate the zest, and squeeze the juice from the pulp. Add juice to zucchini. Add a few tablespoons of water to this.
3. Bring the whole mass with zucchini in a saucepan to a boil and cook over low heat for 20 minutes. Be sure to remove the foam.
4. When the zucchini becomes soft and changes color, add the ginger, cinnamon, lemon zest and pectin. Pour in brandy, if desired, mix everything well and cook for another 10 minutes over low heat.
5. Place the hot jam in sterilized jars, close tightly, turn upside down and leave to cool completely.

As you can see, there are quite a few recipes for zucchini jam. It's up to you which recipe to choose. And I repeat once again - to understand whether you like it or not, you need to try it yourself. The zucchini season is not over yet, so go for it.

Anyone who tries this squash jam for the first time cannot immediately make out what it is made of. It has a very pleasant taste (like pineapple with lemon sourness) and a pleasant citrus aroma. The jam is quite thick, the pieces of zucchini in it are kept whole and become transparent after cooking.

Jars with this blank look very beautiful - transparent amber-colored jam with small whole pieces. It looks as if a piece of the sun was put into each jar. Such a preparation is also good because it is prepared extremely simply and, most importantly, an excellent result always comes out. So this recipe is suitable for both experienced housewives and beginners in the kitchen.

In order to prepare such a wonderful amber delicacy, you need to take:

zucchini - 1 kg;

orange or lemon - 1 piece;

sugar - 1 kg.

How to make zucchini jam with lemon or orange

So, let's take young zucchini (it is desirable that they are yellow, for example, the Zolotinka variety), mine, remove the stalks. You can peel the skin, or you can leave it like that. Cut the zucchini into cubes or slices, as you like.

Three orange or lemon on a grater - we need both zest and juice. The taste of your jam will depend on which citrus you take. You can use a mix of orange + lemon in half, it also turns out interesting.

Place zucchini in a bowl or saucepan, pour chopped citrus fruits and cover with sugar. Leave it all overnight for the zucchini to release its juice.

After that, put the saucepan on the fire, bring to a boil and cook over low heat for 15 minutes.

Set aside the jam and let it cool down.

After complete cooling, the procedure described above is repeated 3 times, thereby boiling the jam.

We put the finished workpiece in clean sterilized half-liter jars and roll it up.

From the amount of products indicated in the recipe, we get 2 jars of 0.5 liters each.

Ready-made squash jam can be stored in the basement, refrigerator, or even in the apartment at room temperature.

This original and tasty preparation of zucchini is well suited for winter tea, and can be used for filling pies, cakes, rolls. In a word, both tasty and healthy.

How to make delicious pineapple jam from zucchini in his video recipe shows the YouTube channel "Mirsovetov 777".

I have been cooking zucchini for over ten years, but in recent years, my favorite has become delicious and simple homemade zucchini jam with pineapple juice. The recipe for this jam was given to me by my friend, however, there was no lemon in it. I decided to add lemon myself, as I have been making zucchini jam with lemon all my life. If you are interested in this recipe, then click on the link.

If we compare these two types of jam in terms of taste, then they are very similar. True, zucchini jam with pineapple juice smells more, I would say, in a tropical way, compared to zucchini jam with lemon. But for the sake of justice, it is worth saying that both jams are delicious in their own way. Both types of jam are obtained in cubes in the form of jellies.

Soaked in a delicious, sweet and fragrant syrup, the jam is obtained in the form of marmalade soaked in syrup.

To get a delicious zucchini jam with pineapple juice and lemon, use medium-ripe zucchini, but not overripe, because such zucchini, in addition to large seeds in the pulp, have a completely different taste. Therefore, it is better to give preference to young zucchini.

Ingredients:

• Zucchini - 2 pcs. about 700 gr.,
• Pineapple juice - 1 cup
• Half a lemon
• Sugar - 1 cup.

Zucchini Jam with Pineapple Juice - Recipe

After all the ingredients are prepared, you can start cooking zucchini jam.

Zucchini jam with pineapple juice. Photo

Zucchini is usually used to prepare snacks and salads for the winter, but they can also be used to make delicious healthy jam. Quite often, such sweetness is prepared with the addition of oranges and lemons. And you can make original pineapple zucchini by unusually slicing them before seaming. In addition, cooking squash jam with pineapple juice and pineapples is also allowed: these ingredients are perfectly combined and allow you to get a fragrant tasty preparation. Among the proposed photo and video recipes, you can find many options for making amazing sweets. Using step-by-step instructions, it will not be difficult to make jam from zucchini with citruses, apples or jelly, which will have a pleasant taste and amazing aroma.

Sweet zucchini jam with lemon - a recipe with step-by-step photos of harvesting for the winter

In the winter cold, you really want citrus sweet desserts that will help both support your immune system and remember the warm summer. But making jams only from lemons or oranges is expensive. You can make delicious inexpensive jam with lemon for the winter from zucchini. The resulting sweetness will have an amazing aroma and will appeal to both adults and children. At the same time, even a young inexperienced hostess can make squash jam. The recipe below will tell you how to prepare such a healthy and tasty dessert.

Winter Zucchini Jam Recipe Ingredients with Lemon

• zucchini - 1 kg;
• lemon juice (store) -1 l;
• zest of 2 lemons;
• sugar - 0.8-1 kg.

Recipe with a photo of a preparation for the winter of jam with lemons and zucchini

How to make green zucchini jam with lemon and orange - recipe with photo

You can cook delicious and sweet jam with lemon and zucchini, as well as with orange. In this case, you can replace fresh citrus fruits with dried peels. Thus, the taste of the workpiece will not be spoiled and it will cost quite inexpensively.

List of ingredients for making jam with citrus and zucchini

• zucchini - 4 pcs.;
• lemon - 2 pcs.;
• orange - 1 pc.;
• water - a glass;
• sugar - 900 g.

Photo recipe for cooking jam with green zucchini, lemon and orange

Appetizing zucchini jam with orange - recipe with photo instructions

Ingredients for making squash appetizing jam with orange

• zucchini - 2 pcs.;
• oranges - 4 pcs.;
• sugar - 4 tbsp.;
• ginger root - 50 g;
• citric acid - 1/3 tsp

Photo-instruction for the recipe for orange-zucchini jam

Simple zucchini jam with jelly - step by step recipe with pictures

Quite unusual and one of the most original can be considered squash jam with jelly. Such an additive will extend the shelf life of the workpiece and give it a rich taste and bright color. The following recipe will tell you in detail how to properly cook such blanks and introduce non-standard additives into them.

List of ingredients for a simple fresh zucchini jam recipe with jelly

• zucchini - 1.5 kg;
• sugar - 1 kg;
• water - 0.5 tbsp.;
• lemon juice - 0.5 tbsp.;
• pectin - 100 g;
• jelly - 1 pack (to taste).

Recipe with step by step pictures of cooking simple squash jam with jelly

Delicious pineapple zucchini jam - step by step video recipe

Zucchini can be quite easily "disguised" as pineapples and made from them an unusual and very tasty jam. To obtain such sweetness, you only need to know a special recipe for preparing ingredients and boiling them before seaming.

Step-by-step video recipe for making pineapple-flavored jam from ordinary zucchini

The following video contains detailed instructions on how to make pineapple zucchini jam. A simple recipe will help you make an original sweet and surprise your loved ones with it.

Exquisite squash jam with canned pineapple for the winter - a step-by-step recipe with a photo

You can cook zucchini jam not only for pineapple, but also with pineapple juice or pineapple itself. Preserved fruits are recommended as they are more sweet and easier to work with.

List of ingredients for a recipe for canned pineapple and zucchini jam for the winter

• zucchini - 4 pcs.;
• pineapples - half a can;
• pectin - 50 g;
• water - 0.5 tbsp.;
• sugar - 4 tbsp.;
• raspberry jelly - 1 pack;
• lemon juice - 3/4 tbsp.

Step-by-step photo recipe for cooking zucchini jam with pineapples for the winter

Original zucchini jam with apples - a photo-recipe for harvesting for the winter

You can cook zucchini jam not only with the addition of unusual ingredients (pineapples, oranges, lemons), but also with apples. Cooking such a sweet for the winter is quite simple, so it is great for quickly preparing healthy desserts in summer and autumn. How to cook vitamin jam with zucchini and apples can be found in the following recipe.

Ingredients for cooking apple-zucchini jam for the winter

• zucchini - 1.2 kg;
• apples - 2 pcs.;
• powdered sugar - 700 g;
• raisins - 200 g;
• vanillin - to taste.

The recipe for harvesting the original jam from apples and zucchini for the winter cold

Using the proposed photo and video instructions with recipes for cooking squash jam, you can make amazing and healthy sweets for the winter. It can be a regular zucchini dessert with lemon, orange, pineapple or dried apricots. But you can also cook similar blanks for the winter in a slow cooker. If the hostess wants to surprise her loved ones, then she can make jam from zucchini for pineapples, cutting them into circles or half rings, or adding jelly to it. Each of the options for making jam has its own characteristics, but at the same time they are very simple and easy to use.

A full jar of amber, fragrant, slightly crunchy pieces of zucchini. Or is it pineapple? It is not always clear, as the bright pineapple flavor permeated every bite in this wonderful jam. We offer to cook pineapple zucchini jam according to this unusual recipe.

Ingredients for Pineapple Zucchini Jam:

• peeled zucchini - 1.5 kg.
• sugar - 1.3 kg.
• canned pineapples - 1 can.
• citric acid - 0.5 tsp.

How to make pineapple zucchini jam:

1) You can take any zucchini for jam - the variety and size depends on availability. August is the time to prepare this delicacy. Zucchini at this time are young, juicy. Any dishes with their participation will be tasty and healthy.

So, wash the zucchini and peel it. We remove the pulp with seeds that lurks inside. The rest must be chopped into small cubes with a side of about 1 cm. By the way, you need to weigh the zucchini right now in order to know the net weight of the zucchini in the jam. This will depend on the amount of sugar you add to it. Photo 1.

2) Open the jar of pineapples and drain the juice. We will need a little more than half a glass of pineapple juice.
Pour it into a saucepan and pour the right amount of sugar. The weight of sugar should be slightly less than the weight of zucchini.
We send the pan to the fire and bring the syrup to a boil. Cook until sugar dissolves. Then you need to pour chopped zucchini with hot syrup. Photo 2.

3) Pour half a teaspoon of citric acid and mix well. Leave the zucchini to soak for an hour. Then drain the syrup from the zucchini and bring it to a boil again. Pour hot syrup over zucchini and leave to infuse for one hour.
At this time, cut the pieces of canned pineapple into cubes of the same size as the zucchini. Photo 3.

Mix pineapples with zucchini and send to the stove. Bring to a boil over low heat, remove from heat and let the jam cool. Then bring the mixture to a boil again and cool again. Do this several times.

It is thanks to this method of cooking that zucchini will not turn into gruel, but will remain in the form of cubes. In addition, the zucchini pieces will be slightly crunchy. The pineapple juice will saturate them and they will become very similar to pineapple pieces. That is why it is difficult to determine the taste from the first time - where is pineapple and where is zucchini.
First, the zucchini will release juice, then they will absorb it, and the amount of liquid in the jam will decrease. At the end, boil the pineapple zucchini jam for 15-20 minutes, also over low heat. Now you can lay out the jam in sterilized jars.
Fragrant, unusual and very tasty pineapple zucchini jam is ready.