Zucchini is a common product that is of interest for its healing qualities and elemental composition. From the fruits of this plant they prepare not only healthy dietary food with medicinal properties, but also excellent dishes for the common table. Who would have thought that from this vegetable you could make a fragrant, beautiful and very tasty delicacy - zucchini jam with lemon. Let's learn how to cook it.

Choosing fruits for zucchini jam with lemon

The quality, composition and taste of zucchini jam depends on the prepared ingredients. If you take young fruits for a delicacy, you will get a wonderful boiled jam that tastes no different from peach. A delicacy made from well-ripened, almost old zucchini will be no worse than pineapple.

Preparing ingredients for zucchini jam with lemon

To make jam, take 1 kg of zucchini and sugar, one large lemon (if you have the opportunity and desire, you can add a little orange zest). If the fruits of the vegetable are old, peel them, remove the mature core (we are interested in the elastic pulp, we leave it). Cut everything into small cubes (cut the unpeeled lemon smaller than the zucchini). Cover everything with sugar and set it to rest so that the products release their juice.

Making zucchini jam with lemon

The preparation has produced juice; it needs to be simmered over low heat. Don't forget to stir the boiling jam. Cook until desired thickness, but at least 30 minutes. Place the finished hot treat in a sterilized container. From 1 kg of fruit you will get 4 pcs 0.5 liter jars of a fragrant golden and very tasty delicacy.

Zucchini jam with lemon impresses with its simplicity, cheapness and pleasant taste. The finished delicacy is practically indistinguishable from peach jam (the cost of which will be several times higher than zucchini jam). If you add 300-400 grams of ground dried apricots to the recipe, your jam will have a richer golden color and an interesting apricot flavor.

I first tried zucchini jam 20 years ago, when a colleague treated me to it. And at that time it seemed fabulously tasty to me, besides, I could not guess what this yummy thing was made of. The love for this sweetness has remained for many years, and every year I try to prepare several jars of this jam for my family. Only I try to diversify it with different ingredients.

The golden rule of a product with a neutral taste is to combine it with different ingredients, and each time you will get a completely different dish.

There were a lot of recipes with zucchini on my website this year - these are , and , and , and . Now let's try a whole new use for zucchini as a dessert. Zucchini jam for the winter will be a worthy choice for this. In addition, such jam, if cooked correctly, turns out to be unusually beautiful - transparent, amber and fragrant.

And if you get creative, you can add lemon, orange, ginger and even cognac to the zucchini for jam. The result is an unusually delicious dessert for tea. I hope that from all the proposed recipes you will be able to choose the one that suits you.

Zucchini jam with lemon and orange - recipe with photo

Many housewives know and love the recipe for zucchini jam with citrus fruits. We use oranges and lemons to complement the zucchini.

Ingredients:

• zucchini - 1 kg
• sugar - 800 gr.
• lemon - 1 pc.
• orange - 1 pc.

1. First peel the zucchini, lemons and oranges.

2. Cut the zucchini into cubes, preferably small ones about 1 cm.

3. Cut lemon and orange as desired. You will need to grind the lemon and orange zest in a blender until it becomes a porridge.

4. Place the chopped zucchini in a saucepan, pour sugar on top and add grated lemon and orange. Stir and leave for 10-12 hours. During this time, the sugar should dissolve and fruits and vegetables should give juice.

5. Place the pan with the zucchini on low heat, bring to a boil and cook, stirring occasionally, for 30 minutes. Remove the pan from the stove and let the jam brew for 1-2 hours.

6. Bring to a boil again, cook again for 30 minutes. And let it sit again for an hour or two. By this time, the jam has already changed color and becomes amber. And again let the jam brew for 1-2 hours.

7. For the last time, cook the jam after boiling for another 10-15 minutes and pour it into pre-sterilized jars.

Zucchini jam for the winter - a simple recipe with banana

This recipe captivated me with its simplicity and originality. You won’t surprise anyone with zucchini jam with lemon and orange, but this is my first time making it with bananas. To decide whether you like this jam or not, you need to try it.

Ingredients:

• zucchini - 1 kg
• sugar - 1 kg.
• banana - 1 - 2 pcs.
• water - 50 ml

1. We clean the zucchini and remove the seeds. Cut the zucchini into small cubes.

2. Also cut the banana pulp into small pieces.

3. Cover the zucchini and bananas with sugar and add a little water. Leave for 30 minutes so that the sugar dissolves and the zucchini releases its juice.

If desired, you can squeeze the juice of half a lemon into the jam for sourness.

4. Place the pan on the fire and bring to a boil. Stirring constantly and removing the foam, cook for about an hour over low heat. The jam becomes transparent, thicker, and a beautiful amber color appears.

5. Place the jam in sterilized jars. I store this jam in a cool place, although there is a lot of sugar and it should be stored at room temperature.

Zucchini jam with lemon - a recipe for the winter

If in the first recipe we pureed lemons in a blender, then in this recipe we will use lemon pieces. We cook this recipe for a short time, which means we retain more vitamins in the products. After all, the longer the cooking time, the less vitamins remain in the finished dish.

Ingredients:

• • zucchini - 1 kg
  • sugar - 1 kg
  • lemon - 1 - 2 pcs.

1. Peel the zucchini and cut into cubes.

2. Cut the lemons into small pieces along with the zest.

3. Mix lemons, zucchini and add sugar. Leave the zucchini under sugar for a day in a cool place. During this time you will need to stir several times.

You need to stir zucchini jam with lemon with a wooden or plastic spoon, since contact with metal destroys vitamin C.

4. Zucchini will give a lot of juice in a day. Place the pan on the fire, bring to a boil and cook for exactly 5 minutes.

5. Remove the pan from the stove and let the jam cool completely. After this, cook again for another 3 minutes.

6. The jam is ready. But since there is very little heat treatment in this recipe, jam storage jars and lids must be sterilized. Immediately roll the hot jam into jars and close the lids tightly.

Zucchini jam with lemon and mint - recipe in a slow cooker

Zucchini jam is very tasty with lemon, and mint will give it an unusually fragrant note.

Zucchini jam with pineapple juice

We already said at the beginning that neutral zucchini combines with many foods and often takes on the taste of the latter. Let's add pineapple juice to the zucchini jam, it will be sweet and aromatic.

Ingredients:

• • zucchini - 1 kg
  • pineapple juice – 800 ml
  • sugar - 400 gr.
  • lemon juice (2 tsp) or a pinch of citric acid

1. We clean the zucchini and cut it into cubes. Place the zucchini in a saucepan, add sugar and lemon juice.
2. Pour pineapple juice into the zucchini. By the way, you can also use juice from canned pineapples if you recently opened the jar.
3. Bring the zucchini to a boil, reduce the heat and simmer, or rather simmer, over low heat for 10 minutes. Try not to cook longer, otherwise the zucchini will boil and become soft and tasteless.
4. Place the jam in sterilized jars and close the lids tightly.

Zucchini is like pineapple - a recipe that will lick your fingers

Zucchini jam with lemon and ginger

A very tasty recipe with ginger and even brandy. I think that such jam with hot tea will defeat even a cold.

Ingredients:

• • zucchini - 1 kg
  • sugar - 400 gr.
  • lemon - 1 pc.
  • grated ginger root - 1/2 tsp.
  • cinnamon - 1/2 tsp.
  • thickener for jam (pectin) - 20 gr.
  • brandy or cognac - 100 ml
  • water - 4 tbsp. l.

1. Cut the zucchini into cubes and sprinkle with sugar.
2. We wash the lemon and grate the zest, and squeeze the juice from the pulp. Add juice to zucchini. Add a few tablespoons of water here.
3. Bring the whole mixture with the zucchini in a saucepan to a boil and cook over low heat for 20 minutes. Be sure to remove the foam.
4. When the zucchini becomes soft and changes color, add ginger, cinnamon, lemon zest and pectin. If desired, add brandy, mix everything well and cook for another 10 minutes over low heat.
5. Place the hot jam into sterilized jars, close tightly, turn upside down and leave until completely cool.

As you can see, there are quite a lot of recipes for zucchini jam. It's up to you to decide which recipe to choose. And I repeat once again - to understand whether you like it or not, you need to try it yourself. Zucchini season isn't over yet, so get going.

Spicy, slightly exotic, sweet and sour zucchini jam with lemon and orange can become a favorite treat in the winter. If you have not yet decided to cook it for your family, then feel free to act, as your family will appreciate this unique taste.

To prepare the classic recipe you will need:

• 3 kg of zucchini (it is better to choose small ones, they have few seeds);
• 2.5 kg granulated sugar;
• 3 medium lemons;
• 5 medium oranges.

1. At the first stage, thoroughly wash fruits and vegetables, peel them and, if necessary, remove seeds, cut them into medium cubes. By the way, citrus peels can be used for zest.
2. Using a blender or meat grinder, grind the prepared ingredients and mix in a saucepan in which we will cook the jam.
3. Sprinkle the fruit and vegetable puree obtained after grinding with sugar, and then put it on the stove over low heat and wait for it to boil.
4. It is necessary to simmer the contents of the pan for 1 hour, after which we remove it from the heat, let it cool, and repeat the process again.
5. Pour into sterilized jars and seal.

For a spicy and very tasty zucchini jam, you can also use its Mediterranean relative - zucchini, but it is worth considering that it is not so watery and it contains several times less juice, unlike its brother. In this case, the missing liquid can be replaced with orange, apple juice or water.

Zucchini jam with oranges and lemons in a slow cooker

A slow cooker is also great for making any jam. Let's try using it to prepare a sweet dish of zucchini and citrus fruits?

We will need:

• 1.5 kg of zucchini;
• 1 kg sugar;
• 2 medium oranges;
• 1 lemon;
• 1 teaspoon cinnamon.

1. Prepare the ingredients, chop into slices or cubes, as you like, place in a multicooker bowl, add sugar, mix and let stand for an hour.
2. When the fruits have given juice, turn on the device to the “Stew” mode for a standard time (usually 60 minutes) and periodically stir the contents of the bowl.
3. We repeat the procedure 3-4 times, after each procedure the jam should become more transparent. At the end, add a teaspoon of cinnamon if desired, mix and transfer to pre-sterilized jars and close with lids.

Zucchini jam

To make jam, you can take not only the familiar zucchini with light green skin, but also zucchini - Italian zucchini with dark green skin. To make the jam tender and homogeneous, try to choose young fruits; they have very juicy pulp that simply melts in your mouth. Want an awesome recipe? Catch it!

We will need:

• 1 kg of young zucchini;
• 2-3 lemons;
• 1 large orange;
• 150 ml apple juice;
• 0.5 kg sugar;
• ½ teaspoon agar-agar or pectin.

1. Prepare the ingredients. Chop half the zucchini, 1 lemon and half an orange into small cubes and place in a saucepan where the jam will be cooked.
2. Grind the rest to a puree.
3. Mix the pureed and chopped vegetables and fruits, add sugar, let it brew until the juice comes out, then put the pan on the stove.
4. Stirring constantly over low heat, bring the jam to a boil and cook for 20-25 minutes, then remove and let the contents cool.
5. After a while, put the pan back on the fire, heat it up again, pour in the apple juice and agar-agar. Bring to a boil and remove from heat.
6. When the jam becomes warm, transfer it to prepared jars and store in the refrigerator.

Aromatic zucchini-citrus jam-confiture with pieces of fruit is perfect for evening tea drinking, as well as for preparing desserts and baked goods.

An option for preparing zucchini jam through a meat grinder

Remember, zucchini has a neutral taste by nature, but it can easily be decorated with aromatic spices and herbs! You can use traditional ones - cloves, cinnamon, vanilla, as well as saffron, ginger and anise - with them your zucchini jam will be simply amazing!

Making zucchini jam is as easy as shelling pears, for this you will need the following products:

• 3 kg of zucchini or zucchini;
• 1 kg of oranges, lemons;
• 2 kg granulated sugar;
• 2 dessert spoons of butter;
• Spices – 2 cloves, a little anise, 0.5 teaspoon of cinnamon.

1. We prepare citruses and zucchini, wash and remove the skin. Remove the zest from the orange and lemon peels.
2. Place the container in which the jam will be prepared on the fire, transfer the butter into it, let it melt and put the spices in it. We heat them for 2-3 minutes, thus releasing their aromas, and add sugar, stirring constantly so that it does not burn.
3. Grind the ingredients for jam through a meat grinder. Transfer the mixture to melted sugar and spices. Bring the mixture to a boil and cook over very low heat for 20-30 minutes 2-3 times, and then pour into jars and close for the winter.

Citrus zucchini jam with ginger

Zucchini also goes well with ginger. Having prepared jam according to this recipe, you will fall in love with it, thanks to the sourness of lemon, the aroma of orange and the freshness of piquant ginger. In addition to being an excellent addition to tea, it can help prevent colds during the cold season.

So, to make zucchini jam with ginger you will need:

• 1.5 kg of young zucchini or zucchini;
• 1 kg of sugar (you can take 0.5 kg of white sugar and 0.5 kg of brown sugar);
• 3 medium lemons;
• 1-2 oranges;
• 100-150 ml of water;
• 1 small ginger root (50 grams).

1. We prepare the zucchini, peel them and cut them, then pass them through a meat grinder or grind them in a blender until pureed.
2. Remove the zest from the fruit, and then the main skin, cut into cubes.
3. Mix everything in a container where the jam will be prepared and add sugar. Let it sit for a little while to release the juice.
4. Peel and chop the ginger.
5. Place the zucchini-citrus mixture on the fire and bring to a boil, stirring constantly. Boil the mixture for 10-15 minutes, then remove the pan from the heat and let the contents cool.
6. Do this manipulation 2-3 times. When you boil the jam for the last time, add the grated ginger.
7. Pour it into sterilized jars and roll up the lids.

Zucchini jam with pineapples

If you like to experiment and surprise your family with incredible twists, then this recipe is just for you. Shall we cook?

Take the following products:

• 1.5 kg of young zucchini or zucchini;
• 1 kg granulated sugar;
• 1 large can of pineapples (400 grams);
• 2 lemons.

1. We remove the skin from the zucchini (if they are very young, then just wash them) and chop them into small, neat cubes.
2. Grind the lemon in a blender, mix pineapple syrup, sugar and water with it. Transfer the mixture into a container in which the jam will be cooked and put it on the fire. Stirring constantly, prepare the syrup.
3. After the sugar has dissolved, add the zucchini; by the way, you can optionally mince them or grate them instead of cutting them.
4. Cook the zucchini mixture in syrup for an hour over low heat, and five minutes before the end add the chopped pineapples.
5. Remove the pan from the heat, let it cool completely and repeat the procedure twice. After the third cooking, the syrup will almost completely boil down, and the jam will become transparent, and the zucchini will be completely indistinguishable from pineapples.

Diet zucchini jam with oranges and lemons

What about those who are watching their figure or struggling with excess weight? Should you give up delicious zucchini jam? No, for them we present a very simple recipe for sugar-free zucchini jam.

For it we will need:

• 1 kg of young zucchini or zucchini;
• 1 lemon;
• 2 oranges;
• 1 teaspoon cinnamon;
• 0.5 glasses of water;
• 4 tbsp. spoons of honey.

1. First of all, let's prepare the vegetables and fruits. Wash thoroughly, remove the seeds and chop into small squares.
2. Remove the zest from the citrus peel.
3. Mix everything in a saucepan, add cinnamon and water, and then put it on the stove to cook. After boiling, reduce the heat to low and stirring occasionally, simmer for 7-10 minutes, then remove the container from the heat and let it cool completely.
4. Let's do the same thing 2 more times. The water should evaporate, and the zucchini-citrus mass should acquire a pleasant amber-yellow color. If desired, the finished jam can be crushed in a blender, then you will get jam confiture.
5. When the jam has cooled, mix it with honey.

We have shared with you the best recipes for zucchini jam and jam, prepare them for your family and enjoy a wonderful meal on cold winter evenings.

Good afternoon Today I bring to your attention a very interesting jam - made from zucchini. It sounds strange: “vegetable jam”! But, if anyone has already tried this amber dessert with transparent, elastic pieces, he will want to eat it again and again.

Why zucchini? Because it has a neutral taste, and in combination with the additional ingredients that we will use, this fruit completely takes on all their tastes and aromas. It will be difficult to distinguish the pulp of a zucchini from the pulp of an orange, lemon, etc.

It is very pleasant to eat jam in winter, and it is doubly pleasant to know that this dish contains only natural vegetables and fruits with a lot of useful substances. And no dyes or flavors, much less preservatives!

Since ancient times, people have prepared jam for future use, storing it in wooden barrels in cellars. Since the production of glass jars, the storage process has become much easier.

General principles for making zucchini jam:

• All ingredients will be heat treated and sealed hot under the lid. At the same time, conditions are created in the jar that do not allow bacteria to multiply and spoil our dessert.
• The sugar that we will add is a natural preservative; it is what extends the shelf life of the preservation. The more sour the fruit we add to the zucchini, the more sugar we will need to add.
• It is advisable to store jam at one temperature; it “does not like” changes. If you don't have a cellar, you can put the jars in a pantry or closet, in a cool, dark place.
• Since zucchini is a very watery vegetable, it releases juice quickly, we do not need to boil the syrup additionally. We can safely say that the jam was prepared in its “own” juice.

We also need containers with a capacity of 0.5 and 1 liter. The cooking process may take 1-2 days depending on the boiling mode of the mass.

You can make jam in a slow cooker, which greatly simplifies the process, read about it below.

A recipe for delicious zucchini jam with lemon for those who love sourness. In addition to being delicious, it is also healthy. Lemon is a storehouse of vitamin C and a preventative against flu and colds, which is very important in winter. Especially if you work outside or have children who get sick often! In winter, you will thank yourself for making this jam.

• Zucchini – 3 kg.
• Lemons – 2 pcs.
• Sugar – 2 kg.
• Ground cinnamon – 5 g.

1. Peel the skin of the zucchini, cut the fruit in half and remove the center with the seeds. We dissolve the vegetable lengthwise into cubes, and then cut these cubes into thin slices of 2-3 mm. Weigh the cuttings (if possible), the total mass should be 2 kg. 300 grams, if you get less, take another zucchini.

2. Pour the sugar into the pan with the zucchini, mix gently, leave overnight so that the vegetable releases its juice.

3. In the morning, chop the lemons together with the skin into small pieces and add to the zucchini. Sprinkle cinnamon onto the tip of a knife into the jam.

4. Place the pan on the fire, cook over low heat for 1.5 hours, the sugar should completely melt. The longer the jam boils, the thicker and more transparent it will become, the slices will be translucent.

5. jar and lid, transfer the jam to the jar, close the lid tightly. Turn the container upside down and cover with a warm blanket. Let our dessert cool.

Zucchini jam with lemon and orange is to die for

This is a royal recipe for zucchini jam. Its taste is worthy of decorating holiday desserts on your table.

The recipe contains both lemon and orange. These bright fruits will turn the transparent zucchini slices an amber color. The smell of citrus will lift your mood throughout the day. Be sure to prepare it, you won’t regret it.

To prepare we will need:

• Zucchini – 1.5 kg. (1 kg peeled zucchini)
• Lemon – 1 pc.
• Orange – 2 pcs.
• Sugar – 2 kg.

1. Wash the zucchini under running water, peel the skin, remove the middle with the seeds. Cut into cubes.

2. Pour boiling water over the oranges and lemon, be sure to remove the seeds so that they do not add bitterness to our dessert. Cut the fruits into small pieces.

3. Pour all the ingredients into a saucepan, add granulated sugar, and mix. Place on the stove, and after it boils, boil for 1 hour.

4. Pour the hot mass into sterilized jars.

Close the lid. Place it upside down and wrap it in a warm blanket for 12 hours until it cools completely.

Zucchini jam with oranges

This is delicious with the smell of New Year! In a cold, snowy winter, what could be better than the smell and taste of this orange fruit?

During the process of making jam, our vegetable will be completely saturated with the taste and smell of citrus, as a result, it will be impossible to distinguish which is the fruit and which is the vegetable, everything will be deliciously orange.

To prepare we will need:

• Zucchini – 1 kg.
• Orange – 2 pcs.
• Sugar – 700-800 g.

1. Peel the zucchini and remove seeds; just wash the orange; there is no need to peel it. Cut the ingredients into small cubes or bars. Place in a saucepan.

2. Pour sugar into the jam, stir, cover and leave in the refrigerator overnight.

3. The process of making jam will consist of several stages:

• Stage 1: put the pan on the fire, bring to a boil and cook for 2-3 minutes. Turn off the gas, cover the jam with a kitchen towel and place a lid on top. Set aside to infuse until evening;
• Stage 2: repeat the procedure in the evening and leave overnight in a secluded place;
• Stage 3: do the same thing in the morning - boil and cook for two minutes.

4. Sterilize the jars: to do this, you need to put them together with the lids in a pan with cold water and boil.

Pour the jam into the container, close the lid, turn it over and wait for it to cool. Store in a cool, dark place.

Video recipe for making zucchini jam with ginger and lime

In this recipe we will add ginger and lime to the zucchini.

An important point: although they say that you can never have too much of a good thing, do not add a lot of ginger, it is very hot, this can greatly distort the taste of the dessert.

Ginger is a warming agent and is often used for preventive purposes, but do not forget that today we are preparing jam, not a medicine.

To prepare we will need:

• Zucchini – 1 kg.
• Lime – 1 pc.
• Sugar – 800 g.
• Ginger root – 50 g.

Below you can watch a video with step-by-step instructions for making zucchini jam with ginger and lime.

Making zucchini jam with mint in a slow cooker

The consistency of the jam according to this recipe will be similar to jam. Soft in taste and somewhat reminiscent of pear jam. Try this cooking option, because mint has a calming and analgesic effect. So, on a cold winter evening, after a hard day, it will be nice to enjoy this jam and, drinking tea, relieve stress with your loved ones.

To prepare we will need:

• Zucchini – 1 kg.
• Lemon – 1 pc.
• Mint – 10 leaves
• Sugar – 0.5 kg.

1. As in previous recipes, wash the zucchini and remove the peel and seeds. Pour boiling water over the lemon. We cut the ingredients into arbitrary shapes, since the jam will have a puree-like consistency. Finely chop the mint.

2. Pour everything into the multicooker bowl, add sugar, leave for 10 minutes to release the juice from the zucchini and lemon.

3. Set the “Jam” function on the multicooker, cooking time – 1 hour.

4. After an hour, directly in the multicooker, or in a separate container, beat the jam with a blender until smooth.

5. Set the “Jam” mode again for 30 minutes.

6. Pour the finished zucchini puree with mint into a sterilized container, close it tightly with a lid or roll it with a key. Place the lid down, cover with a blanket and wait for it to cool completely.

Zucchini is a healthy vegetable containing vitamins, iron, copper, potassium and other beneficial substances. They also help remove excess fluid and cholesterol from the body, eliminating swelling. Zucchini is tasty and healthy both fresh and canned. Therefore, making zucchini jam is a pressing task for housewives.

Preparing the dishes

Glass jars are usually used to store jam. They are pre-sterilized.

For cooking you will need an enamel pan and a spatula with which you need to stir the jam.

Preparation of fruits

To make jam, you can take ripe zucchini, but it is advisable that the skin does not have time to harden, then the jam will turn out tender, melting on the tongue. The fruits are washed, the peel and seeds are removed, and cut into small cubes.

Zucchini jam with lemon

Zucchini and sugar are taken in equal quantities - one kilogram each, you will also need 1 lemon.

Combine sugar and 100 g of water in a saucepan. Boil the syrup for five minutes.

Lemon is crushed in a meat grinder.

Zucchini and lemon are placed in the finished syrup. This jam is cooked for 45 minutes, after which it is poured into jars.

Zucchini jam with carrot, orange juice and lemon

For 1 kg of zucchini you should take 0.7 kg of sugar. Orange and lemon - one each and a glass of carrot juice.

First of all, prepare the fruit. Lemon and orange are passed through a meat grinder separately; the peel is not removed. Pour carrot juice into the crushed orange mixture, place on the stove and bring to a boil.

Place the diced zucchini in a saucepan, add sugar, lemon and a carrot-orange mixture. Mix everything until the juice appears and leave to infuse for 15 hours. During this time, the sugar will dissolve in the juice released from the fruit.

After infusion, the jam is boiled for about 7 minutes and left for several hours to cool. Then boil the mixture again for about 30 minutes.

Now the jam is ready, you can pour it into jars and roll it up.

Zucchini jam with pineapple and lemon

Take sugar and zucchini in equal proportions - 1 kg each. You will also need lemon and pineapple.

Peel the zucchini and pineapple, remove the core, cut into cubes and place in a saucepan. Sugar is also added there. Mix everything well so that the juice comes out of the fruit. If there is not enough juice, the mixture is dry and the sugar does not dissolve, add 100 g of water.

After this, the bowl with the mixture is placed on the stove and boiled for about 5 minutes. Now you need to leave the jam for several hours so that it infuses.

The lemon, minced in a meat grinder, is added to the zucchini-pineapple mixture and boiled for 30 minutes.

The jam is ready. It is poured into sterilized jars, sealed and stored, as usual, in a cool place.

Zucchini jam is an excellent option for those who are tired of ordinary winter preparations from familiar products and want something unusual and original. Jam made from zucchini turns out incredibly tasty and healthy.

Zucchini jam with lemon

Due to its neutral taste, zucchini goes well with almost all fruits and berries. The jam made from zucchini and lemon is especially tasty. In addition to its unusual taste, this jam is distinguished by a rich supply of vitamin C, which will help resist viruses during the cold season.

Required ingredients:

• 1 kg of zucchini;
• 1 kg sugar;
• 1 lemon.

Preparation

Wash the zucchini, peel and remove seeds, then cut into medium-sized cubes. Pour boiling water over the lemon, cut into small slices and remove the seeds. Place the chopped ingredients in a saucepan, add granulated sugar and mix well. Let the mixture brew for 2 hours and start cooking. Bring the lemon-zucchini mixture to a boil, then cook for another 2 minutes. Cool the jam to room temperature and repeat the cooking procedure 4-5 more times. With each boiling, the zucchini jam acquires a more transparent color and richer aroma. When the delicacy becomes thick, it can be poured into jars and rolled up.

Zucchini jam with strawberries

Zucchini jam with strawberries is another option for a tasty and aromatic delicacy. This jam is prepared quite simply and quickly.

Required ingredients:

• 1 kg of zucchini;
• 1 kg sugar;
• 1 kg strawberries.

Preparation

Peel the zucchini and remove seeds, then grind it using a blender. We wash the strawberries under running water, remove the leaves, then put them in a blender and turn them into berry puree. Place the zucchini-strawberry mixture in a saucepan, add sugar, mix thoroughly and let the mixture brew for a little while. Place the pan on the fire, bring the mixture to a boil and simmer for another 2-3 minutes, then turn off the heat and cool the jam to room temperature. Next, repeat the cooking procedure 3 more times. Pack the prepared zucchini and strawberry jam into jars, roll it up and wrap it in a warm blanket.

Zucchini jam with raspberries

This recipe is suitable for lovers of sweet jam. Thanks to raspberries, zucchini jam acquires a beautiful soft pink color and an unsurpassed aroma.

Required ingredients:

• 1 kg of zucchini;
• 1 kg sugar;
• 1 kg raspberries.

Preparation

Rinse the zucchini under running water, cut off the peel and remove the seeds, then cut into small cubes. We sort the raspberries, rinse them under water, put them in a saucepan and press them down a little to speed up the cooking process. Add zucchini and sugar cut into pieces to the prepared berries, then mix all the ingredients thoroughly. Let the jam brew for an hour and set to simmer over low heat. Bring the mixture to a boil and cook for another 10 minutes. Remove the pan from the stove and cool the jam to room temperature, then repeat the cooking process in the same mode 4 more times. When the jam acquires a thick and homogeneous mass, it can be rolled up.

Video on the topic

Zucchini season is in full swing, which means it’s time to make various preparations. At the same time, zucchini can be used both for pickles and for unusual, but very tender and aromatic jam.

You will need

• - zucchini - 1 kg;
• — sugar — 1 kg;
• - lemon.

Instructions

1. For jam, it is advisable to use young zucchini with thin skin. In this case, they are easier to clean and there are practically no seeds in them. The zucchini needs to be washed well, peeled, and cut into small cubes. Place the cubes in a saucepan and cover with sugar. The zucchini should give juice, this will take 2 hours.

2. The lemon is washed and cut into small pieces straight with the peel. The seeds from the lemon must be removed. The chopped lemon is transferred to the pan with the zucchini.

3. The contents of the pan are thoroughly mixed, after which it can be put on fire. The jam needs to be brought to a boil, then simmered over low heat for 20 minutes, and then let it cool to room temperature and repeat the procedure. It is advisable to do this 2-3 times.

4. The last time the jam should be kept on low heat for 15 minutes, and then poured into sterile hot jars. Since zucchini has a generally neutral taste, the jam turns out to be more lemony, but due to the zucchini it is incredibly tender and melts in the mouth.

How to make zucchini jam

In the summer, everyone makes preparations for the winter: they pickle tomatoes, cucumbers, cook compotes and preserves. By the way, jam can be made not only from fruits. It turns out that zucchini is also suitable for this task.

You will need

• - zucchini - 1 kg;
• — lemon — 2 pcs;
• - sugar - 1 kg.

Instructions

1. With zucchini, do the following: wash them thoroughly, peel off the skin, then cut into small pieces. If you use large zucchini to make jam, then you need to remove the seeds from them. You need to do the same with lemons, that is, rinse and cut.

3. Once the time is up, place the zucchini and lemon mixture over medium heat and let it boil. After boiling, let the mixture cool, then do the same again, that is, bring to a boil. This must be done 3 times. All that remains is to pack the dish into jars and close tightly. Zucchini jam is ready! As you can see, it is very simple to make, and the taste is simply wonderful.

Summer is rich in harvests of vegetables and fruits. Skillful housewives preserve all kinds of salads, assorted dishes, compotes and make jam. If the zucchini harvest is good this year, then you can make an unusual, delicious zucchini jam.

The recipe is quite simple and will not cause much trouble for busy housewives.

In order to make jam that you can enjoy all winter, you will need:

- zucchini - 1.5 kg;

— sugar — 1 kg;

— lemon — 1 pc.

You need to choose large, mature zucchini. It is better not to use young fruits; they are too soft and the jam will turn out mushy.

The fruits are thoroughly washed, peeled and freed from seeds. Next, the zucchini needs to be cut into small cubes, about 1x1 cm. The chopped fruits are placed in a container, covered with sugar and cooked for about 1.5-2 hours over low heat.

When the zucchini jam has cooled, you need to prepare the lemon. It needs to be washed and cut into small cubes, removing the seeds. After adding pieces of citrus, the mixture is stirred and after 12 hours put into jars.

Jam jars must first be washed and sterilized. It is better to choose a small jar size.

The zucchini jam pieces may be a little crunchy, but the citrus flavor will add a unique bitter aroma.

Tip 2: How to easily prepare zucchini jam for the winter

Zucchini is a universal vegetable, because you can use it not only to prepare stew or caviar, pickle or marinate, but also to make wonderful and tasty jam.

To prepare zucchini jam for the winter we will need:

• Zucchini - 1-2 medium fruits with a total weight of approximately 2 kg
• Lemons - 2-3 pieces
• Sugar – 1 kg

Preparation:

Preparation:

1. Zucchini needs to be washed, peeled and cut out the middle (where the pulp and seeds are).

2. Then cut the peeled zucchini into small pieces.

3. Grind the chopped zucchini in a meat grinder. Place the resulting pulp in a sieve or colander to drain excess liquid.

4. Wash the lemons and cut them into quarters, remove the seeds.

5. Scroll the lemon pieces in a meat grinder along with the peel.

6. Place the zucchini mass in a cooking pan, add ground lemons, stir.

7. Pour a kilo of sugar into the lemon-zucchini mixture and stir everything well.

8. Turn on simmer over medium heat for 20 minutes, stirring occasionally.

9. Remove foam during cooking as needed.

10. After 20 minutes, the jam will become thick and transparent, this indicates its readiness.

11. Pour the still hot jam into prepared clean and dry jars, roll up, cool and store in a cool place.

Unusual and tasty zucchini jam will delight the whole family in winter.