Fresh, aromatic, original and incredibly tasty … You can sing a lot of praises with marrow jam. It will decorate the festive table with a bright island and will bring joy to all those present. And most importantly, cooking it is not at all difficult.
A little about the benefits of zucchini
People have been eating zucchini for many years. It is believed that the marrow comes from Central America, and, according to legend, of course, Gods gave it to people. In Europe, for a long time, it was grown exclusively for decorative purposes as a garden decoration. And only 200 years ago, Europeans guessed to taste it. Now zucchini are densely settled in their summer cottages and only the lazy does not grow them. Moreover, this vegetable is just a storehouse of vitamins of groups A, B, C, PP. There are also enough trace elements in it: sodium, magnesium, potassium, phosphorus, copper, iron. Zucchini is easy to digest, contains very few calories and a lot of healthy fiber.
Paradox! Although the vegetable itself is 95% water, it helps the body flush out excess moisture, salt and toxins, lowering blood pressure while stimulating the function of the stomach and intestines. And the yellow-sided garden tenant is very versatile, because it can be salted or even made into jam. It will be tasty anyway. So it really comes out a gift from the Gods.
Zucchini jam
The recipe for zucchini jam with citrus has its roots in ancient times. Since then, a lot of water has flowed under the bridge, but the exotic dessert has firmly taken root in Russian kitchens and has come to the taste of many housewives. And no wonder. Zucchini jam has its own incomparable original taste. Having tried it once, you will not be able to forget about it. For cooking, it is recommended to take the youngest fruits with a thin green skin. In this case, the jam will come out especially aromatic and tasty.
So, for a culinary masterpiece you will need:
- 1 kilogram of zucchini;
- 800 grams of sugar;
- 1 orange;
- 1 lemon;
- a pinch of cinnamon;
- liquid honey - 1, 5 tablespoons;
- 5 bay leaves;
- 3 tablespoons of apple cider vinegar.
1. Pre-peel the zucchini from seeds. Then cut the fruit into small cubes or sticks. Sprinkle the sliced zucchini with sugar. Mix everything thoroughly and leave to simmer over the fire for two to three hours. Remove the future delicacy from the heat, cool it and leave it to infuse in the chill until the next day.
2. When sugar dissolves in water, add lemon and orange to the preparation, after pouring boiling water over them and cut into small pieces together with the skin. Bring the future jam to a boil over low heat. Remember to stir occasionally. When it boils, simmer for another five minutes. Turn off the gas and cool so that all the ingredients are thoroughly saturated with the syrup. Repeat the process twice, boiling the syrup for another five minutes.
3. If you want to add a spicy, spicy note, add ginger and cinnamon. You can cook it longer to get a thicker jam. Here, see for yourself - as you like best.
4. The home stretch. Pour the jam into sterilized jars and tighten the lids. Let them stand upside down until they cool.
Applause in your honor! Delicious aromatic zucchini jam is ready. Good luck with your experiments and many sweet moments! Create with pleasure!
