There are a lot of zucchini jam recipes, because each housewife has her own little secrets and tricks. The jam turns out to be very tasty, and those who try it for the first time, as a rule, cannot guess what it is made of.
Option one
According to nutritionists, zucchini is one of the most easily digestible vegetables. In addition, it is also very useful: it contains vitamins of group B, PP and C, as well as calcium, copper, iron, potassium and manganese.
To make the jam, you will need 1, 3 kilograms of medium-sized, immature zucchini with yellow peel, a kilogram of sugar and one lemon. Cut each zucchini lengthwise into strips (8-10 pieces). If the seeds are tough and large enough, it is better to cut the core with them. Now cut each strip across into thin, almost transparent slices. Mix them well with sugar and let the juice flow - it will take about 10 hours.
After the zucchini gives abundant juice, put the dishes with them on the stove and bring to a boil. Now it's time to make the lemon. Cut it into thin slices with a sharp knife along with the zest. Remove the seeds. Add sliced lemon to boiling squash jam. Let the mixture boil again, then reduce heat to low and simmer for about an hour, stirring occasionally.
Pour hot squash jam into sterilized jars and seal tightly.
You can experiment with jam spices if you like. For example, try adding cinnamon or vanillin to the jam - a pinch at a time.
Option two
For this recipe, you need to take 1.5 kilograms of young zucchini, 1-1.5 kilograms of sugar (depending on whether you want to make the jam sweet or sweet and sour), 1 lemon and 4 medium oranges. Wash the courgettes, lemons, and oranges. Remove seeds and skins from vegetables and fruits. Grate the zucchini on a coarse grater or chop in a blender. Chop lemon and orange slices in a blender or mince them. In a large saucepan, combine chopped zucchini, oranges and lemon, and sugar.
Place the cookware on an electric or gas stove and bring the mixture to a boil. Then reduce heat to low and continue cooking, stirring occasionally, for about an hour.
The jam comes out similar to jam or jam. It makes an excellent filling for buns or sweet pies. However, it can be spread on sandwiches or simply served with tea in beautiful glass vases.
Turn off the heat and let the jam cool. Then boil again for an hour. Pour the prepared jam into prepared sterilized jars and seal it tightly.
