Jam made from cherry plum, apples and zucchini. Zucchini jam with lemon - interesting recipes Zucchini jam with lemon
Zucchini is usually consumed fried, boiled, canned or stewed. But what if there are a lot of zucchini, and jars with caviar and marinades have already been prepared for the winter? You can try a sweet option - jam from zucchini. Which recipe to choose?
Cooking delicious jam from zucchini with lemon
Ingredients
Sugar 0 kilograms Zucchini 0 kilograms Lemon 1 piece(s)
- Servings: 1
- Cooking time: 55 minutes
Required products:
- Zucchini - 0.8-1.1 kg.
- Sugar 0.8-1.1 kg
- Lemon 1-1.5 pcs.
Cooking process:
Wash vegetables, peel and cut into small pieces. We fall asleep zucchini 1 tbsp. sugar and cook on low heat. We bring to the state of pulp. Grind the boiled zucchini through a sieve or bring to a puree state in a blender. Then transfer it back to the pan and mix well with the remaining sugar. Cook until the jam thickens. During the cooking process, add the juice squeezed from the lemon. We lay out on pre-prepared jars, roll up the lids.
Recipe for jam from zucchini with dried apricots
Required products:
- Zucchini - 1.9-2.1 kg.
- Dried apricots - 250-350 gr.
- Lemon - 1-2 pcs.
- Sugar - 1.8-2 kg.
How to cook:
Wash the zucchini and remove the skin and seeds. Soak dried apricots in hot water for 20-30 minutes. Cut the lemon along with the zest into small pieces. Mix everything together and pass through a meat grinder or grind in a blender. Transfer the mixture to a bowl and sprinkle with sugar. We mix everything well. Bring the mixture to a boil, lower the heat. Cook for 50-60 min. We lay out the finished jam in sterilized jars, roll up the lids.
Zucchini jam with ginger
Required products:
- Zucchini - 2-3 pcs.
- Fresh ginger - 30-40 gr.
- Lemon - 1 pc.
- Sugar - 150-200 gr.
- Carnation - 2-3 pcs.
Cooking:
Wash the lemon well and divide into two halves. We squeeze juice from one. Peel the zucchini and cut into small pieces. Mix lemon juice with ginger, cloves, zucchini. Add sugar and mix everything well. We leave to infuse for 30-40 minutes. Then we put the mixture to boil, adding the second half of the whole citrus. Stirring constantly, cook for 30-40 minutes. We bring the zucchini to softness, remove the lemon. Beat the mixture in a mixer until a homogeneous puree is formed. We cool the finished jam and lay it out in clean jars, close the lids.
Jam turns out unexpectedly delicious. It can be spread on a sweet bun, toaster, pancakes. Delight your loved ones with an unusual sweet treat. Invite your friend over for a tea party and surprise her with some unusual marmalade.
Preparation of moonshine and alcohol for personal use
absolutely legal!
After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article prohibiting the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative responsibility of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , item 3476).
Excerpt from the Federal Law of the Russian Federation:
"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."
Moonshine in other countries:
In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal purposes.
In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.
Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Paragraph No. 1 states: “Production by individuals of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine of up to five basic units with confiscation of the indicated drinks, semi-finished products and devices.
* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.
Zucchini is a truly versatile vegetable. Add salt and vinegar to it when canning - you will get the perfect snack dish, and if you flavor it with sugar - a wonderful dessert. At the same time, the price of zucchini at the height of the summer season is simply ridiculous. You can wind any blanks. Today we will talk about a sweet dessert - zucchini jam. This dish differs from jam and jam in a more delicate, uniform texture and pronounced density.
Vegetable selection and preparation
You can use any variety of this crop for jam. Also, the age of the fruit does not matter. The taste of the finished dish will not be affected in any way. Young specimens can not be peeled and seeds, this is perhaps the only plus of using young animals. Adult overgrown zucchini will have to be cleaned and freed from seeds and internal fibers.
If your goal is to get a homogeneous elastic jam, then it is better to remove the skin from zucchini of any size. It is very convenient to do this with a special vegetable peeler. Seeds are removed with a spoon, cutting the fruit lengthwise into halves.
At the final stage, they determine the shape of the cut. Zucchini can be grated, scrolled through a fine grate in a meat grinder, or simply cut into cubes. Different ways of grinding zucchini suggest different options for making jam. We will talk about this further.
Three ways to make squash jam
Jam from zucchini twisted through a meat grinder
A kilogram of peeled zucchini is scrolled through a meat grinder or rubbed through a grater. In this case, the first option of grinding will significantly save your nerves and time. The gruel with juice is poured with 200 grams of sugar, mixed and put on fire. After the product boils, it is better not to go far from the stove, and constantly stir the workpiece with a spoon. Vegetable puree with sugar will cook for about 20 minutes.
While the zucchini is cooking, they are engaged in the zest of one large lemon. Before removing it, the fruit is thoroughly washed and poured over with boiling water. Peel the zest with a fine grater or knife. So that large inclusions of the peel do not occur in the finished jam, the zest is crushed with a blender into a homogeneous gruel.
The pulp of a lemon is pressed through a press or passed through a juicer, extracting the maximum amount of lemon juice.
Zest, juice and the second half of granulated sugar (600 grams) are added to the softened squash mass. Jam remains only to boil. Do this with constant stirring for 30-40 minutes. Ready jam strongly "spits", so you need to be as careful as possible.
From sliced vegetables
A kilogram of zucchini is cut into cubes of 1.5-2 centimeters. The cut is covered with 300 grams of sugar, mixed and left for 4-5 hours at room temperature for juice separation. To make the process go faster, the zucchini is mixed several times during this time.
When the juice almost completely covers the cut, you can continue cooking the jam. The mass is put on fire and boiled in its own juice for 20-25 minutes. Softened zucchini is pierced with a blender until smooth. A kilogram of the main product can be twisted into a jam-like paste in just 5-7 minutes.
Then, a kilogram of sugar and the juice of one large orange are poured into zucchini. Particular attention should be paid to the collection of orange juice, avoiding the seeds getting into it.
Boil jam over low heat for 50 minutes. Having achieved the desired density, the fire is turned off, and the dessert is packed in sterile containers.
The channel "INDIA AYURVEDA" will share with you information about the preparation of tender vegetable marmalade
Quick recipe with water
When time is running out, you can use the express method. Zucchini, 1.5 kilograms, cut into cubes, put in a saucepan and half filled with water. The slices are boiled for a quarter of an hour over medium heat, and then the pieces of vegetables are caught with a slotted spoon and transferred to a separate bowl. Zucchini broth can be used to make soup, so it is better not to pour it out.
Boiled pieces of zucchini are punched with a blender, and then seasoned with sugar and citrus juice. You can use a lemon-orange mixture. For such a volume of vegetables, you will need 1.2 kilograms of sugar and one medium fruit each.
The fragrant sweet mass is put on fire and boiled for about 20 minutes. There is not much liquid in the vegetables, it remained in the pan, so the jam is cooked much faster.
Shelf life of blanks
Vegetable jam from zucchini, subject to the sterility of the container, can be stored in a cool, shady place for up to 1.5 years, but it is best to eat canned food before the new vegetable season.
Zucchini jam recipes: three ways to harvest zucchini jam for the winter at home
How to make zucchini jam: three ways to prepare zucchini jam for the winter at home Zucchini is a truly versatile vegetable. Add salt to it when canning and
Jam from zucchini and lemon
Cooking time: Not indicated
Zucchini jam recipe with photo
- sugar - 800 grams.
For the preparation of jam, any zucchini is suitable, incl. and Italian dark-skinned zucchini. Some cooks believe that it is preferable to choose young fruits with a thin skin, they are especially tender. But if there are none, then any other varieties will do. So, wash the zucchini, peel and remove the pulp from the seeds. This action is recommended to be done even if the vegetable is young.
Cut the zucchini into cubes and place in a food processor.
Grind it to a homogeneous mass. This step can also be done with a meat grinder.
Transfer the zucchini pulp to a cooking pan and sprinkle with sugar. Let sit for 15 minutes for the liquid to start to come out of the zucchini.
Place the jam on the stove and bring to a boil over medium heat. Reduce heat and simmer uncovered.
In the meantime, wash and scald the lemon with boiling water. Then peel off the skin and cut into pieces.
Dump the lemon into a food processor or blender.
Chop it up as finely as possible. But if large pieces remain, then do not worry, during the cooking of the jam they will become soft and will not be felt in the whole mass.
Send the lemon pulp to the pan with zucchini.
Boil zucchini jam with lemon for about half an hour until the consistency you want to get. The longer you cook, the thicker and denser it will become. Keep in mind that it will thicken even more as it cools.
Transfer the jam to sterilized jars, roll up with clean lids, and store it in the pantry all winter.
Zucchini jam: recipe with photo
Everyone can cook the original jam from zucchini if they look at our recipe with a photo step by step. Surprise your loved ones with a delicious dessert.
Hello guests and subscribers of this blog!
Today in our kitchen again an unusual dish, for some it will even be a surprise. Because there are still those among you who have never eaten this delicacy in their lives. And we'll talk about such a wonderful preparation for the winter, like zucchini jam.
I first met him last year, then I was skeptical and doubted that there would be any sense if vegetables were mixed with sugar. But, as it turned out, it turned out beyond praise, very tasty, so you will definitely lick your fingers!
My household immediately pounced on this dessert, I also added, which undoubtedly pleased them. Yes, and in general they ate and could not understand what it was cooked from. And when the secret was revealed, they were shocked.
In a nutshell, the cooking process is very fast and easy, zucchini is cut or twisted through a meat grinder, granulated sugar is added, unusual ingredients are added to give flavors. And then the jam is boiled on the stove or in a slow cooker and poured into jars.
Zucchini jam according to the recipe “You will lick your fingers” for the winter with an orange
Oh, my God, what a color this treat is, it's like amber. So beautiful, especially it looks great in a vase, just look, already drooling. Such tidbits will not leave anyone indifferent, having tried once, you will definitely want to try again.
You can’t even say that these are zucchini, and oranges give this brightest and most transparent color. And plus, they are also very useful for raising immunity, especially when it is winter and frost outside. This sweet will appeal to everyone, both children and adults.
It will not work without additives to prepare such a jam, since boiled zucchini do not have a particularly bold taste, they are neutral.
This is a universal option that will hopefully become the most favorite and savory in your family, and your loved ones will often drop by for tea. After all, you will always have something to pamper your friends and girlfriends.
We will need:
- Zucchini (zucchini, squash) - 1 kg
- Sugar - about 1 kg
- Oranges (you can also take lime or lemon) - 2 pcs.
Stages:
1. Get to work, because usually such a jam is prepared when there is already an excess of vegetables, so the zucchini should be peeled. If you see that they already have an old structure, then remove the seeds as well. You only need pulp.
But, before that, wash vegetables and fruits in running water. Then cut into small pieces and stir these two ingredients in a bowl.
It is not necessary to remove the skin from an orange, but you can remove it if you wish.
If you have very little time, then you can twist all the products through a meat grinder or use a blender.
2. Then, in order to stand out more citrus juice, sprinkle the whole mass with sugar and stir. Leave such a gourmet to stand for about 6-8 hours for an “overnight stay”.
3. And then, as you wake up in the morning, stir the mixture and cook on the stove. Make the fire medium in size, stir often and inhale the aroma of summer. As soon as the jam boils, reduce to a slow flame and simmer for about 5 minutes. Then turn off and let cool completely to room temperature.
Advice! You can cook in a different way, that is, not in stages, but immediately bring to a boil and simmer the jam for about 2 hours, until it becomes jelly-like or looks like pieces of marmalade.
4. This delicacy has such a thick consistency that you don’t even need to add gelatin. You can’t even say that this is mainly a vegetable dessert.
Transfer the hot treat to clean and wiped dry sterile jars and close tightly under the screw cap.
5. Nothing needs to be turned over, just let it cool, and then lower it into the basement and store it in a cool place. What a sunny and beautiful delicacy came out, you can’t even come off. Bon appetit and stay healthy!
A simple recipe for jam with zucchini and dried apricots
Another way to make squash jam without sterilization, but it comes out very cool in taste and fragrant. So, rather, take this not tricky recipe and cook it quickly and tasty. In order for you to feel an interesting note - dried apricot berries are added for this.
Therefore, if you are tired of recipes with citrus fruits, then take note of this new cooking method and take a sample. Happy discoveries!
And that's not all, such a dish is cooked for only about 1 hour, and it takes only half an hour to prepare. So this is an accelerated and one of the best recipes.
Remember! The golden rule, the proportions of granulated sugar and zucchini should be 1 to 1.
We will need:
- small zucchini - an average of about 600 g
- dried apricots - 0.1 kg
- granulated sugar - 0.6 kg
- lemon - 1 pc.
Stages:
1. Peel the zucchini from the skin; a special knife or vegetable peeler can easily do this job. Then, arbitrarily, as it suits you, cut the vegetable into small slices in the form of cubes or sticks.
3. Pre-scald dried apricots, or it is best to soak for a couple of minutes in boiling water, it will become softer and will be slightly distributed in volume. Chop it into shavings, like this, as shown in this photo below. Part can also be twisted in a meat grinder.
4. Then add sugar to the squash porridge and stir. But, before that, it will be necessary to drain the excess liquid, which has already formed in this mass, only after that add sand.
Put the saucepan on the fire and start cooking until active seething, do not forget to stir occasionally. As the mass boiled, throw in the chopped and twisted dried apricots. Stir and bring to a boil again, simmer on a slow stove for 30 minutes.
5. Now use a preservative - lemon. Scald it with boiling water and pass it in a meat grinder, after cutting it into small slices.
6. Now, as you guessed, bring it in here. Wow, how he decorated everything. Stir and cook for about 20 more minutes. The smell is super, I already want to taste it.
7. Due to the orange color of dried apricots, the jam came out amazingly colorful and with a bright amber tint, and the lemon gave sourness.
Take the jars sterilized, that is, either they can be held in advance over steam or sterilized in the oven or microwave. Dry, and then pour the resulting dish into them. Twist the lids on and let cool completely, no need to flip.
Store strictly in the refrigerator or cellar. Great stuff, friends!
Serve such a culinary delicacy with tea or coffee, let your kids dip it in such a jam, and your husband eats and greases it
The most delicious zucchini jam with lemon twisted through a meat grinder
If you still do not know how to cook such jam, then read this instruction, it will help you understand this in detail. I like this wonderful delicacy very much, it is one of my favorites. After all, it is the lemon that gives this cool aroma and the desired structure.
Did you know? Lemons contain a large amount of pectin, which then makes the finished dish quite dense in consistency, that is, thick. And besides this, it is an excellent preservative that can protect your workpieces from mold. He is always on guard.
This time, I have specially selected for you the option where this dish is made not in pieces or slices, as many are used to, but in the form of jam or, as they say, jam. But you know, such a fruit puree can be a great addition to or can be used as a filling in cakes.
We will need:
- zucchini or zucchini - from 1 kg
- lemon - 1 pc.
- sugar - 650-1000 kg
- water - 90 ml
Stages:
1. Start by peeling vegetables, a thick crust is useless, cut it off with a vegetable peeler. If you do not have it in your home arsenal, then purchase it, its price is inexpensive within 100 rubles.
You may not peel it, but in the event that the fruits of zucchini are quite young and the skin has not yet had time to harden.
2. Well, we have decided, now chop the vegetable in any convenient way. For example, here are the pucks.
3. Wash the lemon well in water, and then cut into slices. If any bones are found, remove them.
4. Now, using an immersion blender, beat the products to make such a puree. It should be homogeneous in consistency, without pieces and lumps.
5. Or grind everything in a meat grinder. When I didn’t have these electrical appliances (because one of them was being repaired), I generally rubbed everything by hand with my hands on an ordinary coarse grater.
6. This is what came of it, the color has already changed to yellow, this is thanks to the lemon. Now add sugar and a little water, stir and boil. Reduce the heat to a minimum and cook for 30-40 minutes until the density you need. And then move the finished jam into sterile jars.
7. Put nylon caps on them or use wrappers that are made of metal. It came out perfect, just look how beautiful it is! It looks like baby food, puree))).
Dessert recipe with walnuts and zucchini
Now it has become fashionable to introduce all sorts of interesting ingredients everywhere, for example, the other day I saw one video from YouTube. To be honest, well, I didn't think of it myself. After all, such a dessert looks rich and royal.
If you want to know more, turn on this story and watch this briefing.
We will need:
Zucchini jam - a quick recipe "Under pineapple" with juice
Yes, such an original version, which assumes that the dish will turn out from zucchini, and will remind everyone as if you are eating canned pineapples. All pieces will be saturated with fragrant juice and zucchini will acquire a color, like that of pineapples, rich yellow.
Those who have tried are satisfied, and those who have not had time yet have a reason to improve.
In addition, if you are tired of all the usual recipes, then this one will blow your mind. After all, everyone always likes to experiment, especially when there is a whole balcony of zucchini. So what are you waiting for, take it and recycle. After all, it is also useful.
We will need:
- zucchini -4 kg
- pineapple juice - 1 l
- granulated sugar - 2 tbsp.
- lemon acid- 2 tsp
- ground turmeric - a pinch
- vanilla sugar - 45 g
Stages:
1. Pour pineapple juice into a saucepan. Take it in a 1 liter tetrapack, you can take two 0.5 liter bottles.
2. Next to it, add granulated sugar and lemon, stir. But do not overdo it with vanilla sugar, otherwise it will turn out a little bitter. For a drop-dead color, put half a dessert spoon of turmeric in the juice. Boil the drink.
3. Sterilize the glass containers in the oven. Boil metal lids separately in water.
5. As soon as the pineapple juice starts to bubble in the pan, add the chopped zucchini immediately. Reduce the flame and simmer for 20 minutes.
And then pour into liter or liter jars and tighten the lids with a seaming key. Let cool and turn them upside down, wrap in a towel. Well, and then store in the back room or pantry, where it's cool.
You can use it with any hot drink or use it in salads, for example, with or with
How to make amber zucchini jam with lemon and orange slices
And in conclusion, it turned out very cool when I tried to combine two citrus fruits. Do it dear hostesses, it turns out cool!
Moreover, if it is August or September and the time for preparations is in full swing, you should definitely cook according to this simple recipe, and you will be pleasantly shocked.
Zucchini jam comes out super tasty. Because all the pieces look amazingly attractive, and even in the process of cooking they become really transparent. Keep the notes of summer in a jar.
We will need:
- Zucchini - 2.5 kg
- Orange - 3-4 pcs.
- Lemon - 2 pcs.
- Sugar - about 2 kg can be 1.5 kg
- Cloves - optional 2 pcs.
- Cinnamon - pinch optional
Stages:
1. Cut the zucchini, remove the skin from them and chop into small pieces, this time I used a nicer-diser for work, so there were too many vegetables.
Soak lemons and oranges in boiling water for 2-3 minutes to kill all microbes.
2. Then chop the oranges finely, right along with the skin.
3. And then move on to lemons. Cubes should be about 1 cm (for all components).
4. Next, combine all the products in a large enamel bowl and add sugar. Stir, the juice stands out. But, there will still not be enough of it, it is better that this mass stands all night (that is, from 4 to 8 hours).
And only after that cook on low heat. Once the syrup and all ingredients are at a boil, add cloves and cinnamon, if desired. Simmer for 5 minutes, then cool and cook again. Thus, you can repeat this procedure about 4 times.
But, if you have little time, then you can simmer immediately for about 1 hour, until you achieve the transparency of the pieces. If foam forms on the surface, remove immediately.
5. Pack the treat in sterile jars and screw on the lids. Keep at home, even in the cellar. Believe that by the New Year all the banks will be empty and you will again want summer to come again quickly. Bon appetit!
On this I have all my friends, such a sunny note turned out for today. I hope all these quick recipes will be even better for you. And someone will choose for themselves the most delicious option. And it will definitely be from year to year to cook this vegetable marrow jam with different notes of citrus flavors and more.
The hostess of the blog site was in touch, I say thank you to everyone for their attention. Bookmark this page and visit often. Glad to see you all! Goodbye!
