Zucchini jam for the winter - step by step recipes with pictures

VIC-009There are a great number of ways to make jam from zucchini for the winter. Recipes offer to cook a tasty delicacy in the most ordinary pan or in a more practical and convenient slow cooker and combine vegetables with apples, dried apricots, oranges, lemons and even exotic pineapples. Dessert in all variants is very bright in taste and gives the winter tea drinking pleasant and juicy summer colors. Jam and

Classic zucchini jam with lemon for the winter - a recipe with a photo step by step without sterilization

Cooking zucchini and lemons jam for the winter offers a classic recipe with step-by-step photos without sterilization. For the safety of the product should not worry. Due to repeated heat treatment and hermetic packing for a metal lid, a delicacy without any problems will wait for the cold season not only in the cellar or basement,but also in the pantry at room temperature.

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Essential ingredients for winter zucchini jam with lemons

  • zucchini - 2.5 kg
  • lemon - 4 pcs
  • sugar - 2 kg

A step-by-step instruction on how to cook jam from zucchini and lemons for winter without sterilization

  1. Zucchini thoroughly washed, dried and cleaned from the skin. Divide into halves and remove the seeds with a spoon. Pulp cut into small pieces of the same size.VIK-001
  2. Rinse lemons, blot with a paper towel, rinse with boiling water and cut into slices, be sure to remove the existing seeds and coarse membranes.VIK-002
  3. Fold both components into a deep pan. Do not pour water.VIK-003
  4. Pour pieces of vegetables and citrus with sugar and gently mix with a wooden spatula. Leave on for 2-3 hours, so that the mass will release natural juice. Then put on the stove, bring to a boil, boil for 3-5 minutes, stirring constantly, remove from the heat and cool.VIC-006
  5. Repeat the boiling / cooling procedure 4 times.VIC-007
  6. After 5 boiling, pack up in sterile jars, roll up under tin lids, turn over, wrap in a blanket and leave for a day to cool the jam.For storage hide in the basement or cellar.

Zucchini jam with lemon and orange in a slow cooker - a step by step recipe with photos

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Step-by-step recipe with photos and detailed instructions describes the process of preparing for the winter in a slow cooker jam from zucchini, lemons and oranges. The finished delicacy turns out to be very beautiful in appearance and pleases with a brightly pronounced sweet-sour taste, rich juiciness and delicate citrus aroma.

Necessary ingredients for cooking in a multivariate squash jam with oranges and lemons

  • zucchini - 1 kg
  • lemon - 1 pc
  • oranges - 3 pcs

Step-by-step instructions on how to make jam with zucchini, orange and lemon in a multicooker

  1. Wash vegetables and citrus fruits thoroughly in running water and dry. Peel zucchini, choose a teaspoon of sunflower seeds, and cut the flesh into small cubes measuring 1 x 1 centimeter.
  2. Pour the lemon and oranges with boiling water, and then separately grate the zest on a fine grater, and squeeze the juice out of the pulp: into one container - lemon, into another orange.
  3. Place the processed zucchini in a multi-cooker bowl, add sugar to them, activate the “Preheat” program and sweat until the sugar is completely melted.
  4. Orange juice and zest for 1 minute, beat with a blender into a homogeneous mass, add to zucchini and mix well. Hold in the “Heating” mode for 10 minutes and add lemon juice and zest whipped by a blender.
  5. Stir the mass with a wooden spoon, trying not to knead the pieces of zucchini. Put on the display the mode "Quenching / Jelly" and cook for 2 hours.
  6. Hot jam to spread in sterilized jars, tightly seal and cool, turning upside down and covering something dense and warm.

Zucchini jam with orange in a meat grinder - a recipe with photos

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Juicy, rather dense consistency, something reminiscent of marmalade - that's the hallmark of jam from zucchini and oranges made with this recipe from the photo. To achieve it, both components are first scrolled through a meat grinder, and only then boiled with sugar to the desired thickness.

Essential ingredients for courgette-orange jam minced

  • zucchini - 2 kg
  • oranges - 1 kg
  • sugar - 2 kg

Step-by-step instructions on how to make jam with zucchini and oranges for the winter using a meat grinder

  1. Rinse vegetables and citrus fruits in running water and blot with a towel. Zucchini peel off the skin, remove the seeds, cut into large slices and scroll through a meat grinder with medium grill.
  2. Divide the oranges into quarters, remove the seeds, and then skip with the skin through a meat grinder.
  3. Combine squash mass with orange, cover with sugar and mix well.
  4. Place the pan with the semi-finished product on the stove, make the medium heat and bring to a boil, stirring constantly so that the product does not burn.
  5. When the surface begins to bubble actively, reduce the warming up to a weak level, boil for 10 minutes and remove from the plate, leaving it to soak overnight.
  6. Repeat the cooking and subsequent cooling 2 more times, and on the third pack the boiling jam in jars, tighten it with metal lids, turn upside down and cover it tightly with a warm blanket for a day. The cooled product carried for winter storage in the pantry or cellar.

How to make zucchini jam with dried apricots - a step by step recipe with pictures of the finished dish

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Prepared in this way jam from zucchini and dried apricots, has a dense structure and a thick, gelatinous consistency.Because of this, the original dessert can be used as a filling for various home-made cakes, for example, lush biscuits, yeast buns, open pies or crispy puffs.

Necessary ingredients for squash jam with dried apricots

  • zucchini - 1.5 kg
  • dried apricots - 750 g
  • sugar - 1.5 kg

Step-by-step instruction on how to make jam from dried apricots and zucchini

  1. Squash thoroughly washed, dried, clean the skin, remove the seeds, cut into quarters and scroll through a meat grinder with a large grid.
  2. Rinse dried apricots and steam with boiling water. Leave for half an hour, so that the berries absorb water and become soft. Then drain the liquid, fold it in a colander and wait for the excess moisture to drain. Then finely chop.
  3. Combine the processed zucchini and dried apricots in a deep enamelled container, mix thoroughly, cover with sugar and leave for 2-3 hours for the mass to run the juice.
  4. After the time has passed, put the semi-finished product on a stove, bring it to a boil and boil on low heat, stirring constantly for about an hour and a half.
  5. When the mass is boiled down and reaches the consistency of thick home-made sour cream, spread it out over sterilized jars, roll it up with metal lids and, turn it upside down, wrap it in a blanket.A day later, the cooled jars should be carried to a cool, dark place where they will safely wait for the winter.

Recipe with a photo - how to make zucchini jam under pineapple at home

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With this simple recipe, you can make home-made zucchini jam with a delicious pineapple flavor. To do this, you need to make a creamy puree from lemon and canned pineapple pieces, add squash syrup to it, boil it several times, and then pour the pieces of courgettes with this composition. With this method of processing vegetables are not limp and perfectly retain their shape, while absorbing saturated citrus and pineapple shades.

Necessary ingredients for jam from zucchini under pineapples

  • zucchini - 2 kg
  • sugar - 2 kg
  • canned pineapple pieces - 200 g
  • lemon - 1 pc

Step-by-step instructions on how to make squash jam for pineapples for the winter

  1. Vegetables are well washed, dried, peeled off and cut into pieces, similar in shape to canned crushed pineapple, folded into a deep container, covered with sugar and left overnight, so that the mass allowed juice.
  2. Rinse lemon, dry, cut into quarters, remove the bones and, together with the skin, chop the blender into a smooth mash. Also do with pieces of pineapple.
  3. Drain the syrup from the zucchini in a separate container, add the pineapple-lemon mixture to it, mix well and send to the stove. Constantly stirring, bring to a boil and boil for 5 minutes over low heat. Pour the pieces of zucchini with boiling syrup and leave overnight, soak.
  4. Repeat the procedure in the next 3 days. At 4, do not drain the syrup, but boil it for 10 minutes along with the zucchini, hermetically sealed with lids, turn it over and cool it, covering it with a warm blanket. For storage to take to the basement.

Original squash jam with pineapple - recipe and photo

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If you want to pamper your family and friends with an original delicacy, you should pay attention to the recipe of home-made zucchini and pineapple jam. The dessert turns out unusually fragrant, and pieces of vegetables and fruits, due to repeated boiling in syrup, acquire an elastic and dense consistency of candied fruits. But the most interesting is that then no one can distinguish the most ordinary zucchini from exotic pineapples.

Essential ingredients for zucchini and pineapple jam for the winter

  • zucchini - 1.5 kg
  • sugar - 1.5 kg
  • canned pineapples - 200 g
  • citric acid - ½ tsp

Step-by-step instructions on how to preserve squash-pineapple jam for the winter season

  1. Zucchini thoroughly wash, soak with a napkin, peel off the skin, extract the seeds, and cut the flesh into small pieces.
  2. Open a jar of pineapples, drain the juice into a separate container, and chop the rings into small pieces.
  3. Pour pineapple juice into an enamel pan, add sugar and bring to a boil over low heat. Boil until the granules dissolve completely. Be sure to stir in the process so that the sugar does not stick to the bottom and does not start to burn.
  4. When the syrup becomes completely clear, pour citric acid, mix well, remove from heat and pour into zucchini. Let it brew for a couple of hours, then return the syrup to the pan again, boil for 5-7 minutes and then pour the slices of courgettes and leave them for 3-4 hours.
  5. Add pineapples, mix and put on the stove. Warm up on low heat, so that slices of vegetables and fruits are not limp. Do not bring to a boil. Then remove from heat and cool completely.
  6. Repeat heating and cooling from 3 to 5 times.
  7. After the slices of zucchini and pineapple can not be distinguished from each other in appearance,boil the jam for 5 minutes, pack it in sterilized jars, roll up under the lids, turn over and cool, covered with a warm blanket. Store until winter in a cool, dark place.

Recipe with a photo - how to make zucchini jam under pineapple at home

VIC-013

With this simple recipe, you can make home-made zucchini jam with a delicious pineapple flavor. To do this, you need to make a creamy puree from lemon and canned pineapple pieces, add squash syrup to it, boil it several times, and then pour the pieces of courgettes with this composition. With this method of processing vegetables are not limp and perfectly retain their shape, while absorbing saturated citrus and pineapple shades.




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