Zucchini jam is a kind of preparation for the winter. It is distinguished by a unique harmonious combination of vegetables with different fillings: dried apricots, citrus fruits, apples, spices. The peculiarity of this delicacy is hidden in the absence of any specific taste of the vegetable, which acquires the aroma of the added ingredient. Zucchini jam with lemon, the recipe for which is simple, will turn out delicious if you take into account some of the features. Read and cook according to our recommendations.

How to choose zucchini for jam

Absolutely any varieties of zucchini are suitable for the preparation of the blank, regardless of "age". Even zucchini, which are not intended for some types of winter harvesting, in this case will replace their vegetable counterparts. For harvesting, ripe vegetables with a length of at least 20 cm are used. It is believed that for jam with a delicate consistency that melts in your mouth, you should take young, "dairy" fruits with a thin skin.

Useful properties of zucchini jam

Zucchini fruits are one of the healthiest and most easily digestible foods. They contain a storehouse of vital components: iron, copper, calcium, potassium, manganese, vitamins B, PP, C. In addition, zucchini has a stimulating effect on the digestive tract, absorbs "harmful" cholesterol. Eating jam from these vegetables has a positive effect on vascular health.

Availability in a zucchini a large number iron helps to improve the quality of the blood. The most useful are unripe fruits with a length not exceeding 25 cm. For jam, it is recommended to use them together with the peel.The jam itself is much healthier than many other types of sweets, since it is not sugary, there is not so much sugar in it, and as a result of calories. Children and adults love its pleasant taste, which contributes to the popularization of unusual jam, the benefits of which are unambiguous.

Step-by-step recipes for zucchini jam with lemon

Zucchini jam with lemon turns out to be different, because each housewife has her own recipe. The main difference lies in the methods of cutting the vegetable - someone cuts it into small cubes, someone into segments "a la pineapple", and someone twists it in a meat grinder. The main method of preparing the workpiece is to cook for a long time over low heat with constant stirring. There are more variations of this delicacy.

Classic recipe

The classic version of zucchini jam is a treat with lemon. Due to the neutral taste of the vegetable, the addition of a fragrant citrus component transforms it beyond recognition. To make this delicate sour jam, you need to stock up on the following set of ingredients:

• 4 lemons
• 2 kg of "milk" zucchini,
• 2 kg of sugar.

How to make zucchini jam with lemons recipe:

1. Wash vegetables thoroughly. We will not clean them, their peel is thin and contains a lot of useful substances, and they have not yet acquired seeds.
2. Cut them into small cubes.
3. Wash the lemons thoroughly with a sponge. Pour boiling water over them and cut them into small pieces, while removing the bones.
4. We put lemons and zucchini in a container, fill the mass with sugar. We mix.
5. Let it stand for a while so that the vegetables and lemons give juice, put a container with vegetables on the fire and wait until it boils.
6. Let it boil for a couple of minutes, turn it off. Cool to room temperature.
7. We repeat this procedure 5 times. Gradually, the vegetables should become transparent.
8. After the last boil, we lay out the still hot mass in sterilized jars.
9. We wrap them up for a couple of hours. Then we open it, wait until it cools down and send it for storage.

What other ingredients are added:

Walnut... The addition of this ingredient gives the jam a special flavor. For its preparation, take half a glass of walnut kernels for one kg of zucchini. In addition, this option reduces the number of lemons to one. The cooking order is maintained as in the classic recipe. The nuts are added during the second boil. The rest of the recipe remains unchanged.

Mandarin. The principle of preparation of this variant of zucchini delicacy is similar to the classic one with the difference that another type of citrus is used to flavor the jam, reducing the amount of lemons. For preparation for one kg of zucchini, take one lemon and 3-4 tangerines, 1 kg of sugar. When preparing this variation of jam, the instructions of the classic recipe are also followed.

Apple. An equally interesting taste is obtained from such a blank. This variation of zucchini jam with lemon, the recipe remains largely the same, but it differs more than others in the ratio of ingredients. For jam with an apple, take 1 kg of apples, one lemon, 1 kg of sugar for one medium-sized zucchini. Add cinnamon if desired. All ingredients are alternately twisted in a meat grinder. The cooking order is preserved as in the classic version.

Pineapple juice. Its use gives the jam the taste of this amazing exotic fruit... An uninformed person may even confuse squash jam for a pineapple treat. This option is slightly different from cooking by classic recipe... Let's take a closer look at it. We take for a kilogram of zucchini:

• 0.3 l pineapple juice,
• 1 tablespoon sugar
• 1 tsp citric acid.

Cooking procedure:

1. Pour the juice into a saucepan with an enamel coating, bring to a boil.
2. Cut the courgettes into slices "a la pineapple".
3. We send them to juice. We put sugar and acid in the same place. We mix.
4. We are waiting for it to boil, and keep it on the stove for another 7 minutes, while we do not forget to constantly stir.
5. Even hot jam with citric acid is laid out in jars, sealed and hidden under something very warm until it cools completely.
6. A day later we send to the pantry.

Delicious jam in a slow cooker with the addition of ginger

Connoisseurs of healthy food will love the multicooker option with ginger. His participation will add a spicy touch that will allow the zucchini to reveal another side of their amazingly delicious product... For this recipe for jam per kilogram of zucchini (no matter which one) we take:

• 100 g ginger
• 300 g lemon juice
• 200 g of apples (it is better if it is "Antonovka"),
• 1 kg of sugar
• 250 ml of water.

Cooking instructions:

1. Ginger, apples, wash zucchini, peel, grind through a meat grinder.
2. Prepare the syrup separately using water and sugar. We put on the stove, wait for the mixture to boil, add lemon juice... Boil for 10 minutes on a small flame.
3. Put the twisted mixture in a multicooker container, fill it with syrup.
4. In the multicooker menu, select the "Jam" mode, set the timer for 1 hour.
5. When the jam is ready, while it has not cooled down, put it in jars. We wrap in a warm blanket for a day. Then we hide it in a cool place until the onset of winter.

How to make orange and pineapple jam for the winter

The combination of orange and pineapple gives zucchini a rich bouquet of flavors that unfold as the delicacy is consumed. Making jam is not difficult. The only difficulty can be finding a fresh pineapple: canned for this recipe will not work. For this jam per kilogram of zucchini we take:

• One lemon,
• One pineapple,
• 1 kg of sugar.

How to cook:

1. Mine, peel the zucchini and pineapple.
2. Cut them into equal pieces and cover with sugar. We mix.
3. We leave so that the mixture gives juice.
4. We boil for 3-5 minutes.
5. Remove from the stove and let cool.
6. Before the next cooking, add chopped lemon to the mixture (twisted in a meat grinder or finely chopped).
7. We cook everything together for about 30 minutes.
8. We lay out in containers while the mass is hot.

Zucchini jam with lemon and dried apricots through a meat grinder

Delicious jam, in its consistency very similar to jam, is obtained by adding dried apricots and lemon. By its taste, the delicacy vaguely resembles apricot jam... To make vegetable jam per kg of young yellow zucchini, you will need the following list of ingredients:

• 1 kg of sugar
• Half a lemon,
• 200 g dried apricots.

Cooking process:

1. Wash vegetables and dried apricots.
2. Soak dried apricots in water for a couple of hours.
3. Twist the zucchini, dried apricots and lemon through a meat grinder.
4. Add sugar. Its amount is regulated depending on the sweetness of dried apricots.
5. Cook over very low heat for 30-50 minutes. It all depends on the mass, what consistency you need.
6. We pack them hot in sterilized cans.

Whip up zucchini jam in lemon syrup

This option is to some extent reminiscent of the already listed methods of preparing a treat. The peculiarity lies in the simplicity and speed of cooking, but the end result does not differ in any way from the "long-playing" cooking recipes. Let's take for it:

• 0.5 kg zucchini,
• 0.5 kg of sugar
• 1 teaspoon of water
• Half a lemon.

Preparation:

1. Peel the courgette and cut into cubes.
2. Boil the syrup. Pour water into a steaming cup and put lemon, cut into small pieces. Boil for 10 minutes.
3. Put vegetables in the syrup and cook for 40 minutes.
4. Cool, arrange in jars.

Video: amber zucchini jam with lemon

The presenter of the popular culinary section of YouTube offers to prepare amber marrow jam according to the recipe "Books about tasty and healthy food". The peculiarity of this recipe lies in the simplicity and incredible color of the treat. For him, they take a standard set of ingredients, including 450 g of zucchini of any ripeness, a pound of granulated sugar, two glasses of water and half a lemon. The secret of the recipe lies in the step-by-step preparation that helps to achieve amber clarity. You can watch the step-by-step instructions in the following video clip:

Such non-standard recipes, such as marrow jam, after the first use, are forever fixed in the hostess's arsenal. Although a vegetable is used here, the addition of citrus fruits gives the jam a special taste and wonderful aroma. The structure of the zucchini provides amber clarity so that the jam even looks delicious. Prepare it with the addition of different citrus fruits, boil it over a fire or in a slow cooker, choosing the appropriate recipe from the section.

The five fastest zucchini jam recipes:

The special beauty of zucchini jam is that you can use vegetables of any ripeness. it great way harvesting overgrown zucchini.

1. You just need to wash young fruits, peel the peel only if necessary - if there are spots, damage.


2. Peel overripe fruits, remove the inner pulp with seeds.

For taste and aroma, add any kind of citrus:

• lemon - gives the brightest taste;


• orange - choose unripe, sour fruits;


• lime;


• grapefruit.

Various spices, for example, ginger, citric acid, will help to add spicy notes and enhance the taste.

The five most commonly used ingredients for zucchini jam are:

Prepare zucchini jam according to the standard recipe. You will need a cooking container, sugar, water, jars and lids.

1. Sugar is mixed with water, heated until dissolved.


2. Zucchini are thoroughly washed, cut into cubes with a side of 1-1.5 cm.


3. Pour into syrup and cook, stirring constantly, for 10 minutes.


4. Citrus fruits are crushed and added to the jam.


5. Boil zucchini until transparent.


6. Placed in sterilized jars and closed with sterilized lids.

After that, the jars can be turned upside down until they cool. Then clean before winter.

Although the recipe for zucchini jam is simple, there are several secrets to making it:

• you can take more or less sugar than indicated in the recipe, focusing on your own taste;


• similarly, the amount of citrus and spices varies;


• overripe zucchini are boiled under the lid to soften faster.

Zucchini are commonly used for winter snacks and salads, but they can also be used to make delicious, healthy jams. Quite often, this sweetness is prepared with the addition of oranges and lemons. Or you can make original zucchini for pineapples by cutting them unusually before rolling. In addition, cooking zucchini jam with pineapple juice and pineapples is also allowed: these ingredients go well 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 zucchini jam with citrus, 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 preparation for the winter

In the winter cold, I really want sweet citrus desserts that will help both support the immune system and remember the warm summer. But making jams only from lemons or oranges is expensive. You can make delicious inexpensive lemon jam 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 zucchini jam. The recipe below will tell you how to make such a healthy and tasty dessert.

Ingredients for Winter Squash Jam Recipe with Lemon

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

Recipe with a photo of winter jam with lemons and zucchini

Grate the zucchini on a fine grater.

Put the zucchini and simmer, add lemon juice and sugar. Boil for 30 minutes, add lemon zest. Stir constantly and cook for about 15 minutes, until the mixture thickens. Arrange the finished jam in jars and roll up.

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

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

List of ingredients for making citrus and zucchini jam

• 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

Cut the courgettes into small cubes.

Cut the lemon and orange (or dried peels) into small pieces. Mix citrus fruits with zucchini, cover with sugar and leave for 2 hours.

Add water to the workpiece. Put the mixture on fire and bring to a boil. Cool the workpiece and then put it back on the stove.

Boil the jam over low heat for 20-25 minutes.

Arrange the finished jam in sterilized jars and roll up.

Hold the jars upside down under a blanket or towel for 1 day, then put them in a cool place.

Appetizing zucchini jam with orange - recipe with photo instructions

Ingredients for making delicious zucchini jam with the addition of 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 marrow jam

Prepare the ingredients required for work.

Peel the zucchini and grate on a fine grater. Let stand for half an hour.

Put on fire and bring zucchini to a boil.

Wash the oranges and grind together with the peel in a meat grinder (remove the seeds!).

Add oranges, sugar, ginger root and citric acid to the zucchini. Mix everything and cook over low heat for 10 minutes. Then arrange in banks and roll up.

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

Zucchini jam with jelly can be considered quite unusual and one of the most original. 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 cook such blanks correctly and introduce non-standard additives into them.

Ingredient List for Simple Fresh Zucchini Jam 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

Grate the zucchini, place in a saucepan and cover with water. Put on fire, bring to a boil and simmer for 20 minutes.

Add pectin, lemon juice and sugar to the jam. Simmer for another 10 minutes, stirring occasionally. Dilute the jelly separately and add to the courgettes.

Sterilize cans and lids.

Pour the prepared jam into jars.

Roll up the banks.

Delicious squash jam for pineapple - a video recipe for step by step cooking

Zucchini can be easily "disguised" as pineapples and made from them an unusual and very delicious jam... To get such a sweetness, you just need to know a special recipe for preparing ingredients and boiling them before rolling.

A step-by-step video recipe for making pineapple-flavored jam from regular zucchini

The following video contains detailed instructions, telling how to make squash jam for pineapple. A simple recipe will help you make an original sweetness and surprise your family with it.

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

You can cook zucchini jam not only with pineapple, but also with pineapple juice or pineapple itself. It is recommended to use canned fruits: they are more sweet and easier to work with.

Ingredient List for Canned Pineapple and Zucchini Jam Recipe for 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 winter

Sterilize the cans.

Boil the lids.

Grate the zucchini on a fine grater.

Transfer the zucchini to a saucepan, put on fire.

When the zucchini starts to boil, add lemon juice and water, sugar.

Chop pineapples and add to the preparation. Pour the pectin into a saucepan.

Boil the mixture for 10 minutes.

Add jelly to the jam, mix everything thoroughly and grind with a blender.

Boil the mixture for another 3 minutes.

Pour the jam into the jars and roll them up.

Keep the jars inverted for 8 hours.

Original zucchini jam with apples - photo recipe for winter preparation

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

Ingredients for cooking apple and zucchini jam for winter

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

Recipe for preparing original apple and zucchini jam for the winter cold

Cut the courgettes into cubes and put on fire.

Rinse the raisins well.

Cover the zucchini with powdered sugar and bring to a boil. Simmer over low heat for 20 minutes.

Cut apples into small pieces or grate. Add the apple, raisins and vanillin to the zucchini, cook the mixture for another 10 minutes.

Pour the prepared jam into jars and roll up. Keep them upside down for 10 hours.

5

Using the proposed photo and video instructions with recipes for cooking zucchini 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 multicooker. If the hostess wants to surprise her loved ones, then she can make zucchini jam 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 convenient to use.

The recipe for zucchini jam with lemon and orange, most likely, originated in times of total scarcity, but the hostesses quickly fell in love with the original taste. In the company with citrus fruits, the faceless zucchini acquires an exotic taste, bright and extraordinary, it is caramelized in sweet syrup and turns into a kind of candied fruit. Zucchini jam turns out to be incredibly fragrant, beautiful amber color. If you haven't tried it, be sure to cook it!

Total cooking time: 15 minutes + breaks to cool the jam
Cooking time: 15 minutes
Output: 1 liter and 200 ml

Ingredients

• young zucchini - 1 kg
• sugar - 800 g
• lemon - 1 pc.
• large orange - 1 pc.

How to make zucchini jam

For cooking, it is best to use young zucchini, with still unripe seeds and thin green skin, then the jam will turn out to be especially tasty. They need to be washed and cut into small cubes. If the vegetables are overripe, be sure to peel them and remove all seeds, use only the pulp.

I sprinkle the sliced ​​zucchini with granulated sugar. Stir, cover with a lid and leave for 2 hours at room temperature. If the zucchini are young, they tend to juice very quickly. Mature vegetables are less juicy, so it may take 4-6 hours, you can leave them in a cool place overnight.

Once the sugar crystals are completely dissolved, add lemon and orange to the pan. Pre-pour boiling water over them, and then cut them into small cubes along with the zest. If desired, they can be peeled (especially if the orange and lemon are thick-peeled). The zest will not taste bitter, but rather, it will give the jam a special taste of pungency, it will be candied and turn into candied fruits.

I put the pan on a low heat and, stirring it, bring it to a boil. I boil zucchini with lemon and orange for 5 minutes (from the moment of boiling). Citrus fruits will immediately fill the kitchen with a wonderful aroma. But the jam so far has little resemblance to dessert. To soak the zucchini with syrup, I leave them to cool completely - about 4 hours. I cover the pan with gauze so that the jam "breathes" and the excess moisture evaporates.

Then I boil for 5 minutes in two passes, each time waiting for it to cool completely. After the final boiling, the marrow jam with orange and lemon becomes a very beautiful amber color. Each piece is soaked through with syrup, absorbing the taste and aroma of citrus fruits. If you do not like liquid syrup, then for the last third time you can cook for longer, 15-20 minutes, until the desired thickness.

I sterilize containers and lids. I pour hot jam into jars and seal immediately. Turn it upside down and leave it that way until it cools completely. Best stored in a cool and dark place. Shelf life is 1 year.