How to make zucchini jam with dried apricots. Amazing zucchini jam! The royal version is with nuts. Zucchini jam - a quick recipe “For pineapple” with juice
Young zucchini can be used whole. And for old vegetables, you must first remove the skin and seeds. In the second case, the mass indicated in the ingredients will refer to already peeled zucchini.
If you want to store the jam for a long time, spread it out and roll it up. Then turn the jars over, wrap them in something warm, wait until they cool completely, and put them in a cool, dark place.
kopilka-kulinara.ruIngredients
- 1 kg of zucchini;
- 1 kg sugar;
- 100 ml water;
- 1 large.
Preparation
Cut the zucchini into small cubes. Place almost all the sugar in the pan and add water. Stirring, bring to a boil over moderate heat.
Throw the zucchini and remaining sugar into the syrup. Cook, stirring, for 10–15 minutes until the sugar grains dissolve. If the zucchini is old, cook the jam covered to help the vegetables soften faster.
Cut the lemon into slices and remove the seeds. Grind the fruit in a blender and add to the zucchini. Stir and cook the jam for another 20 minutes. If you cook it for 10-15 minutes longer, the syrup will become thicker.
And in this article you will find a recipe for incredibly tasty and sweet zucchini in pineapple juice:
cooksa.ru Ingredients
- 2 oranges;
- ½ small ginger root;
- 1 kg of zucchini;
- 1 kg sugar;
- 50–70 ml water;
- a pinch of cinnamon - optional.
Preparation
Grate the orange zest and ginger on a fine grater. Cut the zucchini and orange pulp into small cubes.
Place the zucchini, oranges, zest and ginger in a saucepan. Add sugar and stir. Cook over medium heat, stirring, for 10–15 minutes. The zucchini should become soft.
Pour in water, bring to a boil and cook for another 20–30 minutes. The longer the jam cooks, the thicker it will be. 5 minutes before readiness, you can add cinnamon to the zucchini.
iamcook.ru Ingredients
- 150 g dried apricots;
- 1 kg of zucchini;
- 1 kg sugar;
- ½ lemon.
Preparation
Pour hot water over the dried apricots for 15 minutes to soften them. Then drain the liquid and squeeze it out with your hands.
Grind the zucchini and dried apricots with a meat grinder or blender. Transfer the resulting mass into a saucepan, add sugar and stir.
Bring to a boil over medium heat. Reduce it and cook the jam, stirring, for 40 minutes.
Grate the lemon zest on a fine grater and squeeze the juice out of the fruit. Add the zest and juice to the pan and cook for another 15 minutes.
jensov.com Ingredients
- 1 200 g zucchini;
- 700 g powdered sugar;
- 2 sweet and sour apples;
- 200 g raisins;
- a pinch of vanillin.
Preparation
Cut the zucchini into small cubes and place in a saucepan. Sprinkle them with powdered sugar and place over moderate heat. Stirring, bring to a boil and cook for 20 minutes.
Grate the peeled apples or cut into small pieces. Add apples, raisins and vanilla to the pan and cook for another 10–15 minutes;
Preparation
Cut the zucchini and bananas into equal cubes and place in a saucepan. Add sugar, stir and leave for an hour. During this time, the zucchini will give juice.
Place the pan over moderate heat and cook for 30–40 minutes. If the zucchini is old, you can cook the jam for 5-10 minutes longer.
Hello guests and subscribers of this blog!
Today we have an unusual dish in our kitchen again, for some it will even be a surprise. Because there will still be those among you who have never eaten this delicacy in their lives. And we’ll talk about such a wonderful preparation for the winter as zucchini jam.
I first became acquainted with it last year, then I was skeptical and doubted that there would be any benefit if vegetables were mixed with sugar. But, as it turned out, it turned out beyond all praise, very tasty, so you will definitely lick your fingers!
My household immediately pounced on this dessert, and I also added it, which undoubtedly pleased them. Yes, and in general they ate it and could not understand what it was cooked from. And when the secret was revealed, they were shocked.
To put it in a nutshell, the cooking process is very quick and easy: zucchini is cut or twisted through a meat grinder, granulated sugar is added, and unusual ingredients are added to add flavor tones. And then the jam is boiled down on the stove or in a slow cooker and poured into jars.
Zucchini jam according to the “Finger lickin’ good” recipe for the winter with orange
Oh, my God, what a color this treat is, like it’s amber. So beautiful, it especially looks great in a vase, just take a look and it’ll make your mouth water. Such tasty morsels will not leave anyone indifferent; after trying it once, you will definitely want to try it again.
You can’t even tell that these are zucchini, but oranges give this very bright and transparent color. And plus they are also very useful for boosting immunity, especially when it’s winter and frost outside. This sweetness will appeal to everyone, both children and adults.
It will not be possible to make such jam without additives, since cooked zucchini does not have a particularly bold taste, they are neutral.
This is a universal option that will hopefully become the most beloved and delicious 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 with.
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, since such jam is usually prepared when there is already an excess of vegetables, so you should peel the zucchini. If you see that they already have an old structure, then remove the seeds. All you need is the pulp.
But before that, wash your vegetables and fruits in running water. Then cut into small pieces and mix these two ingredients in a bowl.
It is not necessary to remove the skin from the orange, but you can remove it if you wish.
If you have very little time, you can grind all the products through a meat grinder or use a blender.
2. Then, to release more citrus juice, sprinkle granulated sugar over the entire mass and stir. Leave this delicacy to stand overnight for about 6-8 hours.
3. And then, when you wake up in the morning, stir the mixture and cook on the stove. Make the heat medium, stir often and inhale the aroma of summer. As soon as the jam boils, reduce the heat to low and simmer for about 5 minutes. Then turn off and let cool completely to room temperature.
Advice! You can cook it in a different way, that is, not in stages, but immediately bring it 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 tell that this is mainly a dessert made from vegetables.
Place the hot treat into clean, dry, sterile jars and close the screw cap tightly.
5. There is no need to turn anything over, just let it cool, and then take it down to the basement and store it in a cool place. What a sunny and beautiful delicacy it turned out to be, I couldn’t put it down. Bon appetit and be healthy!
A simple recipe for jam with zucchini and dried apricots
Another way to make zucchini jam without sterilization, but it turns out to be very tasty and aromatic. So, quickly take this simple recipe and cook it quickly and tasty. In order for you to feel an interesting note, dried apricots are added for this purpose.
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, this dish takes only about 1 hour to cook, and preparation takes only half an hour. So this is a fast track and one of the best recipes.
Remember! The golden rule is that the proportions of granulated sugar and zucchini should be 1 to 1.
We will need:
- small zucchini - on average about 600 g
- dried apricots - 0.1 kg
- granulated sugar - 0.6 kg
- lemon - 1 pc.
Stages:
1. Peel the zucchini; a special knife or vegetable peeler can easily handle this job. Then, at your convenience, cut the vegetable into small slices in the form of cubes or bars.
3. Pre-scald the dried apricots, or best of all, soak them in boiling water for a couple of minutes, they will become softer and expand a little in volume. Chop it into shavings, like this, as shown in this photo below. Some can also be twisted in a meat grinder.
4. Then add sugar to the squash porridge and stir. But, before this, you will need to drain the excess liquid that has already formed in this mass, and only then add sand.
Place the saucepan on the fire and start cooking until actively boiling, do not forget to stir occasionally. Once the mixture has boiled, add the chopped and twisted dried apricots. Stir and bring to a boil again, simmer on low for 30 minutes.
5. Now use a preservative - lemon. Scald it with boiling water and put it through a meat grinder, after cutting it into small slices.
6. Now, as you guessed, add it here. Wow, how he decorated everything. Stir and cook for about 20 minutes. The smell is super, I already want to taste it.
7. Due to the orange color of the dried apricots, the jam turned out stunningly colorful and with a bright amber tint, and the lemon added sourness.
Take sterilized jars, that is, they can either be held over steam in advance or sterilized in the oven or microwave. Dry and then pour the resulting food into them. Screw on the twist lids and let cool completely, no need to turn over.
Store strictly in the refrigerator or cellar. Great preparations, friends!
Serve this culinary delight with tea or coffee, let your kids dip it in this jam, and let your husband eat it and spread it on it
The most delicious zucchini jam with lemon twisted through a meat grinder
If you don’t yet know how to make this jam, then read these instructions, it will help you understand it in detail. I really like this wonderful delicacy, it is one of my favorites. After all, it is 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 products from mold. He is always on guard))).
This time, I have specially selected for you an option where this dish is not made in pieces or slices, as many are accustomed to, but in the form of jam or, as they say, marmalade. But you know, such fruit puree can be an excellent 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 the vegetables; there is no need for a thick crust; cut it off with a vegetable peeler. If you don’t have it in your home arsenal, then buy it, its price is inexpensive, within 100 rubles.
You don’t have to peel it, but only if the zucchini fruits are quite young and the skin has not yet hardened.
2. Well, we’ve decided, now chop the vegetable in any convenient way. For example, these washers.
3. Wash the lemon thoroughly in water and then cut into slices. If you suddenly find any seeds, remove them.
4. Now, using an immersion blender, blend the ingredients to make a puree. It should be uniform in consistency, without pieces or 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 grated everything by hand using an ordinary coarse grater.
6. This is what came out of it, the color has already changed to yellow, thanks to the lemon. Now add sugar and a little water, stir and boil. Reduce heat to low and simmer for about 30-40 minutes until desired thickness. And then transfer the finished jam into sterile jars.
7. Put nylon covers on them or use wrapping ones that are made of metal. It turned out flawlessly, just look how beautiful it is! It looks like baby food, puree))).
Dessert recipe with walnuts and zucchini
Now it has become fashionable to add all sorts of interesting ingredients everywhere, for example, the other day I saw a 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 learn more, turn on this story and watch this instruction.
We will need:
Zucchini jam - a quick recipe “For pineapple” with juice
Yes, such an original version, which assumes that the dish will be made from zucchini, and will remind everyone as if you were eating canned pineapples. All pieces will be saturated with aromatic juice and the zucchini will acquire a color like pineapples, rich yellow.
Those who tried are happy, and those who haven’t yet have a reason to improve.
Besides, 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’s a whole balcony full of zucchini. So what are you waiting for, take it and recycle it. 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 tetra pack, you can take two 0.5 liter bottles.
2. Next, add granulated sugar and lemon, stir. But don’t overdo it with vanilla sugar, otherwise it will turn out a little bitter. For a stunning color, add half a dessert spoon of turmeric to the juice. Boil the drink.
3. Sterilize glass containers in the oven. Boil the metal lids separately in water.
5. As soon as the pineapple juice starts to bubble in the pan, immediately add the chopped zucchini. Reduce heat and cook for 20 minutes.
And then pour into liter or liter jars and tighten the lids with a seaming wrench. Let cool and turn them upside down, wrap them in a towel. Well, then store it in the utility room or pantry, where it’s cool.
Can be consumed with any hot drink or used in salads, for example with or with
How to make amber zucchini jam with lemon and orange slices
And in conclusion, it turned out really great when I tried to combine two citrus fruits. Do it, dear hostesses, it turns out great!
Moreover, if it’s August or September and the preparation time is in full swing, you should definitely cook according to this simple recipe, and you will be pleasantly shocked.
Zucchini jam turns out super delicious. Because all the pieces look amazingly attractive, and during the cooking process they become really transparent. Capture the notes of summer in a jar.
We will need:
- Zucchini - 2.5 kg
- Orange - 3-4 pcs.
- Lemon - 2 pcs.
- Granulated sugar - about 2 kg, or 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 dicer for the work, as there were too many vegetables.
Soak lemons and oranges in boiling water for 2-3 minutes to kill all germs.
2. Then chop the oranges finely, right along with the skin.
3. And then move on to lemons. The cubes should be about 1 cm (for all components).
4. Next, combine all the products in a large enamel bowl and add sugar. Stir until the juice comes out. But there will still not be enough of it; it is better for this mass to stand the whole night (that is, from 4 to 8 hours).
And only after that cook over low heat. Once the syrup and all ingredients are boiling, 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 don’t have much time, you can simmer for about 1 hour at once until the pieces become transparent. If foam forms on the surface, remove immediately.
5. Pack the treats into sterile jars and screw on the lids. Store it at home or 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!
That's it for all my friends, such a sunny note for today. I hope all these quick recipes will become the best for you. And someone will choose the most delicious option for themselves. And from year to year I will definitely prepare this vegetable zucchini jam with different notes of citrus aromas and more.
The owner of the blog site was in touch, I say thank you to everyone for your attention. Add this page to your bookmarks and come visit more often. Glad to see you all! Goodbye!
It is usually customary to prepare jam from various berries and fruits. But some housewives are coming up with new ways to process 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 may even be impossible to guess what the 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 has a special shade of taste and aroma, despite the use of the same ingredients.
with dried apricots: recipe first
Homemade preparations prepared using this method are obtained in the form of thick jam. It can be used as a filling when baking confectionery or simply served with hot tea. To make this zucchini jam for the winter, follow the description below.
Ingredients:
One kilogram of young peeled zucchini;
Two hundred grams of dried apricots;
One fresh large lemon;
Eight hundred grams of sugar.
Preparation:
Zucchini jam with dried apricots: recipe two
By following another method, you can get a transparent treat consisting of individual pieces. To prepare this 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 made from two glasses of water and two glasses of sugar, and leave the mixture for two to three hours.
Stage 2. Zucchini (two kilograms), chopped into strips or thin slices, along with one lemon twisted through a meat grinder, add a kilogram of sugar. The mixture also needs to brew for two to three hours. The zucchini will release juice, so stir the mixture periodically.
Stage 3. Boil each container separately without mixing. Repeat this step two more times after it has cooled completely.
Stage 4. Pour the jam into a large common saucepan and cook until medium thick so that a sufficient amount of syrup remains.
Stage 5. Place the aromatic mixture into jars and roll up. Turn over until cool.
The delicious treat is ready!
Recipe for zucchini jam with dried apricots and lemon
As you know, there can never be too much. That is why we use our imagination and create, create, create! And we, in turn, offer you a very original recipe for zucchini jam with dried apricots and lemon.
Intrigued? Believe me, the sweetness turns out incredibly tasty and aromatic. Without having a special aroma of their own, zucchini is able to absorb the aroma of additional ingredients with which it is combined. And even without knowing the components of jam, you can assume that you are eating apricot or lemon jam. The recipe is quite simple, but the result will pleasantly surprise you.
Ingredients for jam:
- 1 kg of young zucchini (with tender skin and without seeds)
- 200 g dried apricots
- 1 lemon (about 200 g)
- 700-800 g sugar*
*The amount of sugar can be increased to 1.5 kg by adding lemon.
How to make thick zucchini jam with dried apricots and lemon
To make jam, choose young zucchini so as not to cut off the peel and remove the seeds and pulp. When choosing dried apricots, give preference to plain and non-shiny ones, because... it will be the most natural without any dyes or additives.
Grate the washed zucchini on a medium grater; don’t be alarmed by the amount of juice that comes out, it’s very good.
Rinse the dried apricots and cover with warm water, leave for 15 minutes. Then drain the water and cut the dried fruits into small cubes. Place pieces of dried apricots onto the zucchini.
Sprinkle all ingredients with granulated sugar.
Mix the zucchini thoroughly without fear of damaging the recipe ingredients.
Place over medium heat and bring to a boil. Then reduce the heat and simmer over low heat for 20 minutes, stirring the mixture occasionally.
During this time, the zucchini mass will thicken and all the juice will evaporate.
Wash the lemon thoroughly with a brush and unscented soap or baking soda. Squeeze out the juice, and cut the remaining cake into small pieces, which are placed in a pan into the total mass.
Pour lemon juice into the pan as well. Stir and put on fire. Bring the mixture to a boil over high heat again, then reduce the heat to low and cook the jam for another 15 to 20 minutes.
To prepare zucchini jam we will need:
- zucchini - 600 g;
- dried apricots - 100 g;
- granulated sugar - 600 g;
- one small lemon.
Preparing the ingredients will take 30 minutes. The jam is cooked for a total of 50 - 60 minutes. Total cooking time is 1.5 hours.
Zucchini is a healthy and dietary vegetable containing a large amount of vitamins and minerals. But, unfortunately, this healthy product does not have a pronounced taste. Therefore, many housewives, when preparing zucchini jam, supplement them with various additives: lemon, dried apricots, orange and even pineapple. Such homemade preparations always turn out tender, aromatic and tasty.
By combining the tender pulp of zucchini and the benefits and amber color of dried apricots, you can get a delicate, aromatic and bright jam.
First stage. It is better to choose young, milky ripeness zucchini. The color of the peel and the variety of vegetables are not important. If you choose a zucchini with dark skin, it is better to cut off more of it. Wash the fruits thoroughly and dry them. Peel the zucchini; if there are seeds, they must be removed. Cut the vegetables into small pieces of arbitrary shape.
Second phase. We pass the zucchini pieces through a large mesh meat grinder or grind them in a blender.
Third stage. While the zucchini produces juice, you can start working on the dried apricots. It needs to be washed and poured with boiling water for a few minutes. Drain the swollen dried apricots and dry them on a napkin. Divide the dried fruits into two parts. We pass one through a meat grinder or grind it in a blender, and cut the second into thin strips.
Fourth stage. Drain the excess liquid from the squash mass, transfer it to an enamel container, add granulated sugar and place on the fire.
Fifth stage. Constantly stirring the mixture, bring it to a boil. Add all the dried apricots and cook for 30 - 35 minutes.
Sixth stage. Wash the lemon, pour boiling water over it and squeeze the juice directly into the jam. Next you need to grind the zest. This can be done in a blender, grate the lemon or pass through a meat grinder.
Seventh stage. We also mix the lemon pulp with the jam and, stirring constantly, cook over low heat for about another 20 minutes. The burnt mass acquires an unpleasant aftertaste and loses its golden color.
Eighth stage. Pour the hot jam into sterile jars and close with lids. The zucchini delicacy should cool gradually at room temperature. After complete cooling, the jam can be stored in a cool place.
Fragrant amber jam can be served with tea, pancakes, pancakes, or used as a filling for homemade cakes.
