Zucchini jam with dried apricots. Zucchini jam with oranges - an original delicacy

Step-by-step recipes for zucchini jam with lemon and nuts, orange, dried apricots

2018-06-26 Marina Vykhodtseva

Grade
prescription

9721

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

50 gr.

200 kcal.

Option 1: Classic Zucchini Lemon Jam

To make jam, it is better to use white or yellow zucchini, green ones will not turn out very beautiful. The recipe states net weight without pulp and skin. In the classic version, sugar and the main ingredient are added in equal proportions. Lemon goes much less, the bones must be removed immediately.

Ingredients

• 1 kg of zucchini;
• 1 kg of sugar;
• 1 lemon.

Step by step recipe for classic zucchini jam

Cut the peeled zucchini first into long strips, then into neat cubes. The average size is about one centimeter. You can make the pieces a little larger or smaller, sometimes they crumble into straws, which is also allowed. Pour the zucchini into a bowl for making jam. It can be a saucepan or a small basin.

Top the zucchini with granulated sugar, level and leave to extract the juice. Since the vegetable itself contains a lot of water, a couple of hours is enough.

After extracting the zucchini juice with sugar, mix and put on the stove. Let it boil, boil for a couple of minutes, set aside for two hours to cool. Let it boil again and cool, repeat again.

The lemon needs to be crushed. You can grind, but it is better to cut into small pieces. Add to the zucchini and set to cook on the stove for the last time. Now boil for 15-20 minutes.

While the jam is being prepared for the last time, we sterilize the lids with jars. The dishes must be clean, dry, otherwise the workpiece may turn sour during storage. Pour the sweet treat and roll up the lids. Leave to cool completely, then put in a cool place.

If the zucchini is very young and the skin is not visible, then you can leave it, just cut into cubes, but it is better to remove the pulp, it is too loose, loses its shape, such pieces will not look very nice in jam.

Option 2: Quick Lemon Zucchini Jam Recipe

This jam is prepared in one step, you do not need to cool anything and bring to a boil several times. To grind zucchini, you need a meat grinder, a blender will not work. We insert a grid with the largest cells in order to get small pieces at the output.

Ingredients

• 1 kg of zucchini;
• 0.8 kg of sugar;
• 0.14 kg of lemon.

How to quickly cook zucchini jam

We pass the peeled squash pulp through a meat grinder. Add sugar, stir and leave for literally ten minutes, this time will be enough for the first juice to appear. Then put on the stove and slowly heat the squash jam over low heat.

After boiling, cook zucchini for a quarter of an hour. There is time to prepare a lemon. First, rinse the citrus thoroughly. It is better to take a brush to remove plaque and other contaminants from citrus. Then cut into pieces, take out all the bones and also twist through a meat grinder.

Add lemon to the zucchini and now cook for another 20 minutes. Let's look at the consistency. After cooling, the mass will become slightly thicker.

We lay out the squash mass in sterile jars of any size, immediately roll it up with airtight lids, which also need to be processed, usually just pour boiling water or boil for a minute.

If you chop the jam with a blender, and then boil until thick, you get a wonderful squash jam. Only you need to carefully and constantly monitor the evaporation of moisture, the thickening mass can easily burn.

Option 3: Zucchini Jam with Lemon and Orange

This version of zucchini jam with lemon was very popular in the 90s of the last century, when there was a shortage of certain products. Northerners and Siberians especially liked this delicacy, since the cost of fruits and berries is high. We take juicy, fresh oranges and lemons so that the delicacy has a pronounced and bright aroma.

Ingredients

• 2 kg of zucchini;
• 1.6 kg of sugar;
• 1 lemon;
• 2 oranges.

How to cook

We cut the flesh of zucchini into small cubes. If the skin is thin, then you do not need to peel off, you can leave it. Pour the pieces with granulated sugar and let stand for exactly two hours. But you can do it in the evening so that in the morning you can start making jam. In this case, it is advisable to cover the dishes and put in the refrigerator.

Finely chop the oranges along with the peel. If suddenly she is fat, then she can be bitter. In this case, you can add crushed zest and chopped pulp to the jam, bypassing the white dense part. We also cut the lemon and add all the citruses to the zucchini.

After combining the ingredients, you can put the jam on the stove. Cook after boiling for a quarter of an hour, then cool for five hours. After that, boil for another 15-20 minutes, put the squash jam in jars, roll it up.

If there is only one orange at home, then you can use it to cook only with it and lemon, or add a little extra zest, it is she who gives the desired flavor and masks the zucchini.

Option 4: Zucchini Jam with Lemon and Nuts

A very interesting version of thick squash jam with syrup. Additionally, walnuts are added to it, you don’t need to grind them, let there be fairly large pieces of kernels, even quarters.

Ingredients

• 150 g nuts;
• 1 kg of zucchini;
• 1 lemon;
• 800 g sugar.

Step by step recipe

Cut the zucchini into pieces, sprinkle with sugar and lay in layers, leave for at least four hours, almost all the sugar should melt, a lot of juice will stand out. We take out the pieces of zucchini with a slotted spoon. We put the liquid with sugar on the stove and cook the syrup for a quarter of an hour, cook over a fairly high heat.

Pour slices of zucchini into boiling syrup and cook for another ten minutes. If the zucchini is not quite young and the pieces are harsh, then increase the time to a quarter of an hour. Turn off, cool to room temperature or just leave for four hours. The zucchini pieces should be soaked.

Now finely chop the lemon, be sure to remove the seeds, and you can leave the skin, prepare the walnuts. We select all rubbish and small particles, we take only large pieces. Add along with citrus to zucchini.

We put the jam on the stove and you can simultaneously start sterilizing the jars. Bring the zucchini to a boil over high heat, then reduce and cook for 20 minutes with nuts, do not actively gurgle. If there is foam on top, then carefully collect with a spoon and discard.

It remains only to decompose the boiling jam into jars, roll up. After complete cooling, we check the lid and send the sweet billet to a cool place.

Such jam can be prepared not only with walnuts, but also with almonds, sometimes sweet apricot kernels are used, it turns out very fragrant and tasty.

Option 5: Zucchini jam with lemon and dried apricots

Sunny and incredibly fragrant jam with the smell of ripe apricots. Not a lot of dried apricots are added to it, but thanks to lemon and spices, the zucchini flavor is remarkably masked.

Ingredients

• 1 kg of sugar;
• 1 kg zucchini;
• 150 g dried apricots;
• 1 lemon;
• 1 cinnamon stick;
• 1 cm ginger root.

How to cook

Cut the zucchini, combine with sugar, leave for a couple of hours. We wash the dried apricots, it is better to pour over with boiling water, in order to surely wash off the plaque and the processing agents that cover the dried fruits.

We put the zucchini on the stove, boil for 10 minutes, add dried apricots, bring to a boil and leave to cool completely. Then again bring to a boil and let it brew for 3-4 hours.

Finely chop the lemon. We add to the jam at the last stage of cooking, do not forget to take out all the bones, they are not needed. If the citrus has a thick skin, then we cut and grind the zest, cut the pulp separately, throw away the white peels, the jam will be bitter with them.

We throw a cinnamon stick, you can break it into several parts. We prepare squash jam for a quarter of an hour after boiling, pour it into sterile jars.

According to this principle, you can cook zucchini jam with the addition of other dried fruits. Raisins, prunes, even apples and pears are quite suitable and will share their taste. It is advisable not to use products that are too soft and processed, which will quickly lose their shape in syrup.

Summer time is a hot period in every sense of the word. In addition to the fact that the air temperature exceeds + 30 degrees, all housewives also work hard in the kitchen in order to have time to roll up a variety of compotes, preserves and jams for the winter. In addition to sweet preservation, vegetable recipes are considered popular. Today we will talk about such a vegetable as zucchini. Zucchini is a versatile product, as you can cook delicious caviar from it, fry delicious rings with garlic for dinner, or you can cook jam for the winter. Do not be surprised, you can make delicious sweet jam from zucchini, and our detailed recipes with step-by-step photos are in front of you.

There are a lot of preparations for this jam - the main thing here is to add some kind of natural product, which will create our taste and aroma. To do this, we will add only natural aromatic products - citrus fruits, dried apricots, pineapple. herbs and spices.

Zucchini jam with lemon and orange

This jam is very fragrant - the combination of lemon, orange, cinnamon and ginger makes it also very useful. Treat your relatives to them in the autumn-spring time for the prevention of viral and colds. It is likely that this healthy delicacy improves immunity, as well as improves mood, which is important in dull autumn weather.

Ingredients:

• zucchini - 200-250g;
• rhubarb - 1-2 stalks;
• lemon - 1 pc.;
• orange - 1 pc;.
• cinnamon - 1/3 tsp (1 stick);
• sugar - 1 tbsp.,
• thyme, optional
• fresh ginger - 3-5 slices,
• turmeric optional.

How to cook zucchini jam with orange, lemon and cinnamon

1. We clean the rhubarb and zucchini. Zucchini should be very young, but overripe, even when seeds are removed, it has a denser structure, which can adversely affect the taste of the workpiece.
   
2. If you haven’t found rhubarb, don’t worry, although it will add more vitamins and a little acid to our jam, you can do without it.
3. Cut them into small cubes.
   
4. We fall asleep with sugar and let stand for 20-30 minutes. During this time, the zucchini will release a lot of juice.
   
   
5. In the meantime, let's move on to citrus fruits - remove the zest using a special tool or an ordinary knife. Do not touch the white part - it is very bitter.
   
6. Cut the lemon and orange in half and squeeze out the juice.
   
7. We put the zest and pour the juice to the zucchini.
   
8. Add spices - thyme, ginger pieces, cinnamon.
   
   
9. Boil for 10 minutes over medium heat. We extract the thyme and turn off the jam for a while.
   
   
10. After 15 minutes, cook again, adding turmeric if desired, and until the syrup thickens.
    
    
11. Pour into sterile jars. In one of them you can leave a cinnamon stick - it will be the most fragrant.
    
12. We roll up the lid, now the tasty and healthy workpiece can be rearranged in the pantry - it is perfectly stored at room temperature.

Zucchini jam with dried apricots

Due to prolonged boiling, zucchini become tender and jam cannot be distinguished from marmalade. To give it an extra taste and color, add dried apricots and lemon to it. With such products, you will get not ordinary jam, but a real dessert - you will lick your fingers, which will be combined with pancakes, pancakes and even ice cream. In winter, zucchini jam with dried apricots will be the best reminder of a hot summer for you. I am glad that it can be prepared from affordable products that cost mere pennies in season. Zucchini is an inexpensive vegetable that you can buy in any store and market in the summer, so jam will cost a minimum of money, and you will get the maximum benefit.

What do we need:

• 500 gr. zucchini,
• 500 gr. Sahara,
• 80 gr. dried apricots,
• 1/4 lemon.

How to cook jam with zucchini and dried apricots

Our jam keeps well in a dark pantry all winter.

Zucchini jam with pineapple juice

A more familiar zucchini jam is prepared with the addition of pineapple juice. It is quite difficult to buy juice, but there is enough canned pineapple in every store. So if you didn’t find juice, feel free to take pineapple in jars. Usually one large jar contains the amount of juice we need, or rather syrup.

Grocery list:

• zucchini - 400g;
• sugar - 350g;
• pineapple juice or syrup - 150-200 ml;
• citric acid - on the tip of a knife.

How to cook zucchini jam in pineapple juice

Adherents of all natural can replace citric acid with lemon juice or put a circle of lemon in each jar. Lemon is pre-washed and scalded with boiling water.

It is customary to make jam from various berries and fruits. But some housewives come up with new ways of processing not only sweet fruits, but also vegetables. For example, they make jam from zucchini, carrots and even green tomatoes. And, surprisingly, if you try new dishes from these ingredients, it is even impossible to guess what an unusual delicacy is made of - the tastes and specific smells of the products used change so much. This article tells you how to make zucchini jam in combination with dried apricots. Each recipe is distinguished by a special touch of taste and aroma, despite the use of the same components.

with dried apricots: recipe one

Homemade preparation prepared according to this method is obtained in the form of a thick jam. It can be used as a filling when baking confectionery or simply served with hot tea. To make such zucchini jam for the winter, follow the description below.

Ingredients of the dish:

One kilogram of young peeled zucchini;

Two hundred grams of dried apricots;

One fresh large lemon;

Eight hundred grams of sugar.

Cooking:

Zucchini jam with dried apricots: second recipe

Following another method, you can get a transparent treat consisting of individual pieces. To prepare such jam from zucchini with dried apricots, you need to cook it in several stages, changing the ratio of products.

Stage 1. Pour half a kilo of chopped dried apricots with hot syrup, boiled from two glasses of water and two glasses of sugar, and leave the mass for two to three hours.

Stage 2. Zucchini (two kilograms), chopped into strips or thin slices, together with one lemon twisted through a meat grinder, pour a kilogram of sugar. The mixture must also be infused for two to three hours. Zucchini will release juice, so stir the mass from time to time.

Stage 3. Boil each of the containers separately without mixing. Repeat the step two more times after complete cooling.

Stage 4. Drain the jam into a common large saucepan and cook until medium thick so that a sufficient amount of syrup remains.

Stage 5 Arrange the fragrant mass in jars and roll up. Turn over until cool.

A delicious treat is ready!

From which only modern housewives do not make jam: cherries, raspberries, currants, gooseberries and other berries have long ceased to amaze. Some ladies are trying to create simply amazing desserts from the peel of watermelon, melon and other fruits. But there is a delicacy that surprises many - this is zucchini jam. Those who try such a dessert for the first time are sincerely sure that they are eating pineapple and are very surprised to find out what the delicacy is actually made of.

If you still do not know how to make sweets from this unremarkable vegetable, then it's time to learn how to cook delicious zucchini jam.

Learning how to make zucchini jam with lemon

In cookbooks and on the tables of housewives, you can most often see not just vegetable jam, but with the addition of some other ingredients. Usually, women mix zucchini with something fragrant, such as citrus fruits. Therefore, the first step is to learn how to cook a delicacy with lemon.

To make jam you need:

• Zucchini - 1 kg;
• Sugar - 800 g;
• Lemon - 1 pc.

To cook dessert, you must do the following:

• Rinse the vegetable under running water, cut off the inedible parts and cut into small squares;
• Place the zucchini in a saucepan, sprinkle with sugar and let it brew for at least 10 hours. During this time, the vegetable will give juice;
• After the time has passed, put the pan on the gas, boil the future dessert and simmer for a quarter of an hour;
• After that, add a lemon, previously peeled and cut into small pieces, into the bowl;
• Stir the contents of the pan and cook for another quarter of an hour;
• Remove the finished dessert from the stove, pour into pre-prepared and sterilized jars, close with lids;
• Turn the jars upside down and leave until their contents have cooled. After that, you can put the jars in the place reserved for their storage.

Such a delicious and fragrant jam will appeal to your household and guests. The delicacy will remind you of summer days with its aroma and unique taste.

Dessert with the addition of orange turns out to be very tender and has a great taste. To prepare it you need:

• Young zucchini - 1 kg;
• Sugar - 800 g;
• Medium oranges - 3 pcs.

The process of creating a delicious treat will be as follows:

• Zucchini should be thoroughly washed, peeled and grated on a large shredder;
• Place the resulting mass in an enamel bowl and cover with sugar. Leave the mixture for 5-6 hours in a cool place;
• After the future dessert is infused, you can send it to gas. The fire must be made medium and constantly stir the contents of the pan until it boils. After boiling, cook all 20 minutes;
• Then remove the container from the heat and send for 4 hours in a cool place;
• Rinse oranges, peel, divide into slices and cut. Add to saucepan;
• Put a mixture of sugar, zucchini and orange on gas and boil, boil for a quarter of an hour;
• Then again remove from the gas and insist 4 hours;
• Send the pan to the fire, boil the contents, cook for 15 minutes. Only after that the sweet is ready, you can pour it into jars.

As you can see, it takes a long time to cook jam according to this recipe, but it's worth it.

Zucchini jam with lemons and oranges

If you add both citrus fruits to the dessert being prepared, then the taste and aroma will turn out to be more piquant and rich.

For cooking you need:

• Young zucchini - 3 kg;
• Oranges - 1.5–2 kg;
• Lemons of medium size - 2 pcs.;
• Sugar - 1 kg.

So, let's start cooking:

• Wash the zucchini thoroughly, peel, remove all seeds and fibers. Grate the vegetable on a large shredder;
• Wash the orange and lemon under running water. Remove the peel from the fruit, clean the grains. Pass the fruits through a meat grinder or chop with a blender;
• In a large saucepan, mix all the ingredients: zucchini, orange and lemon. Cover everything with sugar;
• Put the container with the mixture on the stove and, stirring constantly, bring to a boil;
• Cook the jam 60 minutes after boiling on minimum heat;
• Then remove the pan from the heat and cool the treat. When it becomes cold, you can again send the container to the stove, boil and cook for 60 minutes;
• After these manipulations, everything is ready, you can pour it into banks.

Although the recipe for zucchini jam with lemon and oranges is not so simple, it will serve as a wonderful filling for baking when ready. For those who want the treat to turn out in a beautiful syrup, it is recommended to increase the amount of sugar.

Zucchini jam with dried apricots

Having prepared sweets for such a recipe, you will definitely surprise your guests, since the taste of the vegetable will be very similar to pineapple and no one will guess what the dessert is actually made of.

For a culinary masterpiece you will need:

• Young zucchini - 3 kg;
• Sugar - 3 kg;
• Dried apricots - 500 g;
• Lemon - 1 pc.

If all the ingredients are available, then proceed to the cooking process:

• Wash the vegetable under running water, remove the peel and seeds from it. If the fruit is young, then it is not necessary to extract the seeds;
• Cut the zucchini into arbitrary pieces;
• Pour boiling water over dried apricots for a few minutes, remove from water and remove excess liquid with a paper towel;
• Pass dried apricots and zucchini through a meat grinder;
• Place the resulting mixture in an enameled bowl of a suitable size and pour sugar into it;
• Put the pan on the fire and, armed with a wooden spoon, constantly stir the jam;
• When the delicacy boils, make the fire minimal and cook the mixture for half an hour;
• Rinse the lemon under running water, pour over with boiling water. After that, grate the fruit on a fine shredder. The zest does not need to be peeled off. Send the resulting slurry, as well as the juice, to the pan;
• Boil all the ingredients together for a quarter of an hour. After that, the jam will be ready, you can pour it into jars and store.

It is worth saying that according to this recipe, zucchini jam is obtained in syrup, which has a beautiful color and a pleasant taste. In general, dessert - you will lick your fingers.

Zucchini jam with lemon and dried apricots is a bright sunny dessert that tastes like apricot jam. Don't worry, you only need one lemon, and you only need 200 grams of dried apricots per pound of zucchini, so you can save money (this widespread vegetable is much cheaper than apricots).

I put less sugar in such a preparation than in any fruit dessert: zucchini does not contain acid, so you don’t have to worry that the jam will ferment. To obtain the desired consistency, I add pectin or any other thickener (for example, the Confiture mixture, which is available in many stores). To give the jam an unforgettable flavor, I put a pinch of nutmeg on each half-liter jar of goodies.

If you are rolling jam for the winter, you need to take care of jars with suitable lids, screw or tin, turnkey. In general, it can be cooked as a “duty” dessert for tea, cooled, closed with a nylon lid and put in the refrigerator. This yummy will be ready for tasting in 3 days.

Ingredients

From this amount of products, 1 jar of jam with a volume of 0.5 liters is obtained.

Cooking time: 60 minutes

Recipe for zucchini jam with lemon and dried apricots

Rinse the dried apricots well, put in a bowl. Pour 100 ml of hot water. Leave for half an hour.

Rinse young zucchini and cut into cubes with a side of 1 cm. If you purchased
mature fruits, they must be peeled and seeds removed.

Wash the lemon thoroughly with hot water to remove the wax coating that is harmful to health - it is applied to the peel during storage. Divide the fruit lengthwise into 4 parts, and then cut each quarter into thin slices (including the skin).

Drain the liquid in which the dried apricots were soaked into a saucepan. Put on a small fire (preferably on a divider), add 150 g of sugar and heat until it is completely dissolved. You should get a clear syrup.

Squeeze the dried apricots well from the liquid with your hands, cut into strips or cubes.

Dip the zucchini cubes, lemon and dried apricots into a saucepan with syrup.

Mix thoroughly, cook at a low boil for 1 hour. As a result, zucchini should become soft and translucent. Remove the foam that will appear on the surface of the dessert with a spoon.

In a small container, combine 1 tsp. sugar and pectin.

Pour the sugar-pectin mixture and a pinch of nutmeg into the jam. Mix well. Cook over low heat for a couple more minutes.

Prepare a container for storage: wash with hot water and soda, rinse thoroughly, scald with boiling water.

Pour hot jam into a jar and close with a capron lid. Or hermetically seal, as mentioned above.

Dried apricots in this recipe can be replaced with apricots - it is advisable to choose fruits that are not too sugary, with a slight sourness. So the taste of jam will become brighter and more original. The proportions will change a little: instead of 200 g of dried berries, I take 300-350 g of fresh ones, cut them into quarters, remove the stones, but do not throw them away, but break them - I remove the kernels and put them together with the prepared fruits in a saucepan with syrup.

This option is relevant for housewives who grow their own apricots in the country, although it’s really worthy to cook without dried apricots or its “substitutes” at all.