Zucchini are healthy vegetables that contain vitamins, iron, copper, potassium and other nutrients. They also help to eliminate excess fluid and cholesterol from the body, eliminating puffiness. Zucchini is tasty and healthy both fresh and canned. Therefore, making marrow jam is an urgent task for housewives.
Preparing dishes
For storing jam, glass jars are usually used. They are pre-sterilized.
For cooking, you need an enamel saucepan and a spatula, with which you need to stir the jam.
Fruit preparation
For cooking the 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 to be tender, melting on the tongue. The fruits are washed, peels 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. The syrup is boiled for five minutes.
Lemon is chopped in a meat grinder.
Zucchini and lemon are placed in the finished syrup. Such jam is brewed for 45 minutes, after which it is poured into jars.
Zucchini jam with carrot, orange juice and lemon
For 1 kg of zucchini, take 0.7 kg of sugar. Orange and lemon - one each and a glass of carrot juice.
The first step is to prepare the fruit. Lemon and orange are separately passed through a meat grinder, the peel is not removed. Carrot juice is poured into the crushed orange mixture, put on the stove and brought to a boil.
Put the diced zucchini in a saucepan, add sugar, lemon and carrot-orange mixture. Everything is stirred so that the juice appears and left 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 to cool for several hours. Then the mixture should be boiled again for about 30 minutes.
Now the jam is ready, you can pour it into the jars and roll it up.
Zucchini jam with pineapple and lemon
Take in equal proportions of sugar and zucchini - 1 kg each. You will also need lemon and pineapple.
The zucchini and pineapple are peeled, the center removed, cut into cubes and placed in a saucepan. Sugar is poured there. Everything should be mixed well so that the juice stands out from the fruit. If there is not enough juice, the mixture is dry and the sugar does not dissolve, add 100 g of water.
After that, the dishes with the mixture are placed on the stove and boiled for about 5 minutes. Now you need to leave the jam for several hours so that it is infused.
The lemon crushed in a meat grinder is added to the squash-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.
