In the season of zucchini, many housewives wonder what to do with the incredible amount of zucchini that have been born in the beds. And here the recipe for making zucchini jam comes to the rescue. Many have already fallen in love with it for its amazing and slightly exotic taste.
Every year the number of admirers of this unusual delicacy is growing. Even adherents of classic dishes note the amazing and pleasant taste of zucchini jam.
To keep the jam for a long time and not spoil, it is imperative to sterilize the jars with lids before spilling. This can be easily done with a regular scoop and towel. First you need to bring plain water to a boil. When a sufficiently strong evaporation of water is observed, you need to bring the previously washed can with the neck down on steam. In order not to burn your hands, you need to wrap it with a towel. Steam must be blown inside the glass from all sides and let the condensate formed drain out.
Just wash and boil the lids well.
Zucchini jam recipe in a slow cooker
The multicooker has become the salvation of many housewives. This appliance allows you to create amazing things in the kitchen. With the help of it, you can easily make excellent marrow and citrus jam.
To prepare an amazing dish for any table you will need:
- Zucchini - 2 kg
- Sugar - 1.3 kg
- Lemon - 1 piece
- Orange - 2 large
- Cinnamon - 1 tsp
Thoroughly wash the basic ingredients for future jam. It is advisable to take young zucchini. They also have a soft skin that will perfectly complement the finished product. If there are only large zucchini with a thick skin left, then it is better to remove it before cooking. The same goes for zucchini seeds. Citrus fruits also need to be peeled, but can be used as a zest. To do this, simply rub the peel of the orange and lemon with a fine grater. While cooking, simply add the resulting zest to the multicooker bowl.
Cut the zucchini into small cubes, cut the orange and lemon either in the same way or in small slices. Put all the ingredients except cinnamon in the multicooker bowl, mix well and leave for 1 hour. At the end of the allotted time, the zucchini should release juice. Now you can turn on the multicooker in the "extinguishing" mode. The cooking time is 1 hour. Future jam must be stirred periodically.
At the very end of cooking, you can add a little cinnamon if desired. While still hot, the jam must be poured into jars and rolled up. You can store it both in the refrigerator and in a cool, dark place.
The classic recipe for squash jam with lemon and orange
The classic zucchini jam recipe is practically no different from the multicooker recipe.
For cooking you will need:
- Lemon - 3 pieces
- Young zucchini - 3 kg
- Orange - 5 pieces
- Sugar - 2.5 kg
First you need to wash the zucchini, lemons and oranges well. In the future, it is better to take a blender for grinding to a puree state, but you can grate all the ingredients or grind in a meat grinder.
The ground vegetables and fruits must be transferred to a saucepan and covered with granulated sugar. After that, you need to mix the future jam and put it on fire. After boiling, the comfort must be switched to a low level so that the dish languishes. It is important to stir the jam periodically. After 1 hour, you can turn off the heat. But after waiting for the jam to cool, it is necessary to repeat the languishing process. After the second languor, you can pour the unusual delicacy into the jars and roll them up for the winter.
