Zucchini jam with oranges and lemons for the winter

How to make zucchini jam

The neutral taste of young zucchini and zucchini allows them to be combined with many foods. The jam has a delicate consistency and pleasant taste, which is imparted by citrus essential oils. Cooking a dish has its own nuances. It is important to ensure that it does not burn, otherwise not only the aroma will deteriorate, but also an unpleasant bitterness will appear. For cooking, it is recommended to use aluminum cookware or a container with a non-stick coating.

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With orange

• Cooking time: 45 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 890 kcal.
• Purpose: for tea drinking.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for zucchini jam is suitable when there is still a vegetable left, but you no longer know how to cook it. Jam does not require many different ingredients and it is prepared simply and quickly. This step-by-step recipe is a great idea for introducing a new dish, such as vegetable jam. As an improvisation, you can add aromatic cinnamon, which will add zest and a new aroma.

Ingredients:

• peeled zucchini – 300 g;
• orange – 0.5 pcs.;
• water – 50 g;
• sugar – 1 cup (200g).

Cooking method:

1. Prepare vegetables and fruits for the dish: wash, peel and seeds (no need to peel the orange).
2. Cut the zucchini into small cubes, citrus into slices.
3. Prepare a container for cooking. Fold the zucchini, add water and sugar.
4. Put on fire, bring to a boil. Cook until the zucchini is translucent (about 15 minutes).
5. Add orange. Continue cooking for another 15 minutes.
6. Pour into sterilized jars and seal. If the zucchini and orange jam was cooked for testing, it should be cooled and then stored in the refrigerator in a ceramic or glass container.

Zucchini jam with orange. Cooking method

1. First, peel and seed the zucchini and cut them into small cubes (one centimeter high).
2. Next, you need to thoroughly wash and chop the oranges along with the peel. The pieces of fruit should be in the shape of thin semicircles. When chopping, the seeds should be removed and discarded.
3. After this, you should put the products in an enamel bowl, sprinkle them with sugar and leave for five hours to release the juice.
4. Then the raw material must be placed on the stove, carefully brought to a boil and cooked, stirring constantly, for twenty minutes over moderate heat.
5. Next, the zucchini jam with oranges should be removed from the stove, cooled completely and left to steep for another five hours.
6. After this, you need to reheat it, cook this time for fifteen minutes and put it aside again for five hours.
7. The third time, the dessert should be brought to a boil again and kept on the fire for another fifteen minutes. Then it can be poured into pre-sterilized and heated jars and immediately screw on the lids.

Every cook should know the recipe for zucchini jam with orange. This magnificent delicacy will decorate any tea party.

With lemon and orange

• Cooking time: 30-40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 4290 kcal (190 kcal/100 g).
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

It’s difficult to tell by looking what the zucchini jam with lemon and orange is made from, so for those trying it for the first time, it’s better to try it first and then tell us what the dessert is made from. Transparent cubes with an amber tint look beautiful in the photo, and the taste of pineapples with honey is simply unique. You will get more syrup if you let the zucchini juice for a long time, but you can skip this step.

Ingredients:

• zucchini – 1 kg;
• orange – 1 pc.;
• lemon – 1 pc.;
• sugar – 1 kg.

Cooking method:

1. Peel the zucchini. For this recipe, it is better to use tender pulp.
2. Cut into cubes no larger than 1x1cm.
3. Cover the zucchini with sugar. Let it brew for 10-12 hours (it’s better to do it at night).
4. Put on fire, bring to a boil. Boil for 5 minutes. Let cool.
5. While the jam is cooling, cut the lemon and orange into small slices or pass through a meat grinder. In order not to lose orange and lemon juice, it is recommended to squeeze it into a container with jam before doing this.
6. Mix the ingredients. Bring to a boil, simmer for 10 minutes. Set aside to cool. Repeat again.
7. Pour hot zucchini jam with orange and lemon into prepared jars. Seal for the winter. This amount makes approximately 1.5 liters of jam.

Zucchini jam with lemon and spices. Cooking method

1. First of all, pre-peeled zucchini must be cut into cubes and placed in boiling water for a couple of minutes.
2. Next you need to prepare the sugar syrup. For it you will need to mix water with sugar, bring the resulting liquid to a boil and cook for several minutes.
3. After this, the zucchini pieces should be placed in syrup. You also need to add chopped lemon along with the zest. Then all the ingredients need to be seasoned with cloves and cinnamon.
4. Now the future dessert should be cooked until the desired consistency is obtained. It should thicken and flow from the spoon like a thin thread.
5. Then the hot jam must be poured into sterilized jars and sealed with lids.

With lemon

• Cooking time: 1 hour.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 4260 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

The recipe for zucchini jam with lemon differs from others in that the delicacy has a honey taste and a slight sourness. The ease of preparing the dessert and the availability of ingredients will make this treat the most common addition to tea drinking: both with the family and when entertaining guests. This quantity of products yields 1-1.2 liters of jam.

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Ingredients:

• zucchini – 1 kg;
• lemon – 2 pcs. ;
• sugar – 1 kg;
• water – 0.5 tbsp.

Cooking method:

1. Prepare the zucchini: wash, peel, finely chop.
2. Mix sugar with water. Put on fire, bring to a boil. Boil the syrup.
3. Add zucchini to the pan with the sugar syrup and mix well. Cook over low heat for about 35 minutes, remember to stir.
4. Meanwhile, wash the lemon and peel it. Squeeze the juice into a separate container and grate the zest on a coarse grater.
5. 10 minutes before the end of cooking, add lemon zest and juice. Cook for remaining time.
6. Prepare jars and sterilize them.
7. Pour the hot jam, cover with lids and roll up. There is no need to pasteurize after this.

Zucchini jam with lemon is to die for

This is one of the simplest and most common recipes for zucchini jam. It doesn’t take very long to prepare and it turns out very tasty, acquiring an amber color.

Ingredients:

• Zucchini - 2 kg
• Lemons - 2 pcs.
• Sugar - 2 kg
• Ground cinnamon - on the tip of a knife (optional)

Preparation:

1. Peel the zucchini and remove the seeds inside (if there are a few fibers left, that's okay). Cut them into small cubes and place them in the pan in which you will cook.

2. Next, add sugar to the pan and stir. Leave them like this overnight. During this time, almost all of the sugar will dissolve in the juice released by the vegetables.

3. Cut the lemons straight with the peel into thin pieces, discarding the seeds. They should be about the same size as the zucchini. Add them to the pan and stir. If you decide to cook with cinnamon, then you should also add it before cooking.

Some people cut the lemon zest separately, remove the white peel and the film between the segments. Only the zest and pulp are added to the pan with the zucchini. This is optional.

4. Place the pan on the fire. Bring to a boil, reduce heat to medium and simmer for about 1.5 hours, stirring occasionally. Gradually the pieces become translucent and the jam begins to acquire an amber color.

5. Place the finished jam into sterile jars and cover with boiled lids. Turn them over and leave them upside down until they cool completely. Then you can put it away in your pantry for storage.

With lemon and ginger

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 2292 kcal.
• Purpose: for breakfast, lunch, dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Zucchini jam with lemon is an excellent solution for those who want to add some spice to sweet treats. It is also easy to do and does not require much effort or time. The cost of food is minimal, but the dish turns out to be original and unusual. This option is yet another proof that zucchini is a versatile product.

Ingredients:

• zucchini – 1 kg;
• lemon – 3 pcs.;
• ginger (root) – 3 cm;
• sugar – 0.5 kg.

Cooking method:

1. Prepare zucchini and lemon as in the previous recipe.
2. Grate the ginger on a fine grater.
3. Mix all ingredients in a saucepan.
4. Put on fire. Cook for 30-40 minutes.
5. Pour into jars, roll up or let cool and eat immediately.

Zucchini jam with lemon. Cooking method

1. First you should wash and peel the zucchini. Then they need to be cut into small cubes, sprinkled with sugar and left for ten to twelve hours to release the juice.
2. Next, you need to peel the lemon, remove the seeds from it and finely chop the pulp.
3. After this, the zucchini should be placed on low heat, carefully brought to a boil and cooked for fifteen minutes.
4. Then you need to add citrus fruits to the future zucchini jam with lemon. The recipe says that it should then be allowed to boil again, and then held over moderate heat for fifteen minutes.
5. Next, the product must be removed from the stove, placed in pre-steamed jars, sealed, turned over and left to cool in this position.

So our zucchini jam with lemon is ready. The recipe for preparing this vegetable dessert in this way is most popular among housewives. However, it is subject to change all the time. For example, many people add various spices to it.

Zucchini and dried apricot jam

• Cooking time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 3875 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Slavic.
• Difficulty of preparation: easy.

Zucchini jam with the addition of dried apricots is delicious. Spices in the form of cardamom, cloves, and cinnamon will add piquancy to the sweetness. they are used together or each separately. The unusual taste of jam will remind you of sunny summer days in winter. This dish, especially together with spices, is good to treat colds or use as a prophylactic.

Ingredients:

• zucchini – 1 kg;
• lemon – 1 pc.;
• dried apricots – 200 g;
• sugar – 0.8-1 kg;
• water - as needed.

Cooking method:

1. Rinse the dried apricots and pour boiling water over them. Let stand for 5-10 minutes. Place on a sieve to drain the water.
2. Peel and cut the zucchini into arbitrary pieces, after washing them first.
3. Remove seeds from lemon.
4. Pass the base for making jam through a meat grinder.
5. Add sugar. Move carefully. Put on fire.
6. Bring to a boil, be sure to stir the jam while cooking. Cook for about 40 minutes over low heat until thickened. If necessary, add water (no more than 0.5 cups).
7. Pour the jam into jars and roll up the lids.
8. Turn the jars upside down and let them stand in this position for 20 minutes.

From zucchini and apples

• Cooking time: 1.5-2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 2922 kcal.
• Purpose: for breakfast, lunch, afternoon snack, dinner.
• Cuisine: Slavic.
• Difficulty of preparation: medium.

The combination of apple, lemon and zucchini gives the jam the taste of canned pineapple. The fruit slices become soft, but the vegetable remains crispy; in the photo it has a transparent appearance with a slight yellow tint. The composition of apples and zucchini is aromatic and tasty, and lemon and mint highlight the perfect combination of fruit and vegetable in one dish, adding a touch of freshness to it.

Ingredients:

• zucchini – 0.8;
• lemon – 0.5 pcs.;
• apples – 1.5 kg;
• sugar – 0.5 kg;
• mint – 50 g.

Cooking method:

1. Prepare apples, core, cut into small slices.
2. Cover the apples with sugar and let them stand for a couple of hours until the juice is released.
3. Prepare, cut the zucchini and lemon into small cubes.
4. Add everything to the apples. Cook for 2 minutes.
5. Wash and dry the mint. Grind it up. Add to the jam, boil for another 10 minutes.
6. Pour into jars and seal.