8 delicious recipes for making zucchini jam with lemon and orange for the winter

Zucchini jam with lemon and orange

Cooking time – 4 hours.

Servings – 0.5 l.

Zucchini jam with lemon and orange is reminiscent of oriental sweets. It is just as tasty, bright and sweet. The dessert is prepared quickly and simply, so even housewives who have no experience in making desserts can easily prepare it. Don't be afraid to make a lot of jars and not eat them. The delicacy is well stored for about 2 years in a cool and dry place.

Tip: You don’t have to remove the thick skin of young zucchini.

Ingredients

1. Zucchini - 2 pcs.
2. Lemon - 0.5 pcs.
3. Orange - 0.5 pcs.
4. Granulated sugar - 500 gr.
5. Water - 100 ml.

How to choose the right zucchini

You are lucky if you have your own garden where you can harvest and make jam for the winter. However, many people have to buy vegetables either at the market or in supermarkets, where it is very difficult to find good homemade zucchini.

Here are some tips to help you choose the right zucchini:

1. The first thing that catches your eye is the size of the zucchini (the required size is from 15 to 20 cm); if you take a larger vegetable, you risk getting it not only overripe, but also filled with seeds.
2. One of the differences between homemade and artificially grown zucchini is the layer of peel: a thin layer indicates that the vegetable was grown in the garden without the addition of additives and growth accelerators, and, conversely, a thick layer of skin on the zucchini indicates that the vegetable was artificially grown. Therefore, it is better not to take a vegetable with a thick peel.
3. You should go for zucchini during a certain time period, which is mid-May to the end of July. The reason is that before and after this period, zucchini quickly loses its beneficial properties.
4. Avoid purchasing fruits that have been stored for a long time. This can be seen by the integrity and dryness of the peel.
5. Color matters too. Color variations for normal zucchini are yellow-green, green, yellow-brown. Also, zucchini should have an even color without spots.

Why are citrus fruits added to jam?

I think you will agree that such a delicacy made from one pumpkin is only for everyone. The presence of citrus fruits colors the jam a pleasant sunny amber color. Citrus fruits, in addition to adding a zesty flavor to a dish, are good for health.

The vitamins that citrus fruits are rich in are especially indispensable in winter, when infectious and cold diseases worsen. Therefore, jam is an excellent and tasty medicine, as well as prevention against colds.

Add not only lemon or lemon juice and orange to the zucchini, but also canned pineapple, dried fruits, candied fruits, carrot juice and other ingredients.

Cooking process

To make jam we need fresh, juicy and beautiful zucchini. We wash them, dry them a little, cut off the tip and cut them into small cubes.

Wash the orange and lemon, cut them into two parts. Take a saucepan with a thick bottom so that the jam does not stick to it, and lay out the zucchini. Fill them with the specified amount of sugar, pour out the water and extract the juice from one half of the citrus fruit. Mix the ingredients well and set aside. At this time, pass the lemon and orange zest through a grater or chop it with a knife. Add to the main mass.

In order for the zucchini to release juice, we need to leave the future jam for several hours. Place the bowl with the jam on low heat and bring the delicacy to a boil.

As soon as bubbles appear on the surface, immediately turn off the flame and leave the zucchini with citrus fruits to cool completely. Place the jam on low heat again and keep it boiling for another 10-15 minutes.

Place the jam in pre-sterilized jars.

Screw on glass containers with lids that need to be boiled in advance. Then we turn the containers upside down and leave them in the room until the preparations have cooled completely.

Zucchini jam with lemon and orange is ready! Enjoy its pleasant taste! Good luck with your preparations!

Recipe for zucchini jam with oranges for the winter

We present to your attention another classic recipe for this jam. Its piquant note comes from the addition of vanillin and ginger to the ingredients. The recipe is simple, but you will get an amazing delicacy for both children and adults.

Ingredients:

• Zucchini – 2 kg.
• Sugar – 2 kg.
• Orange – 4 pcs.
• Ginger root – 1 pc.
• Water – 125 ml.
• Vanilla – 1 pod.

Cooking process:

1. Peel the zucchini and remove the pulp and seeds. You don’t have to peel young zucchini, because the peel contains many useful minerals. Chop the peeled zucchini into medium cubes.
2. Wash the oranges. Remove the zest and chop on a fine grater. Chop the oranges into small cubes.
3. Peel the ginger and also grate it on a fine grater.
4. Place chopped zucchini and oranges and chopped zest and ginger into a saucepan for making jam. Add vanilla and the required amount of sugar there.
5. Place the pan over low heat and bring to a boil, stirring the contents to dissolve the sugar.
6. Cook the jam over low heat for 30 minutes.
7. During this time, dry sterilize glass jars (in the oven at 150 degrees for 7 minutes).
8. Add water to the jam and cook it for 30 minutes over low heat.
9. Pack the hot jam into prepared jars. You can add a drop of vanilla to each jar. Roll up the jars.

You have a delicious and thick dessert. This jam can be stored for a long time.

A quick recipe for zucchini jam with lemon for the winter

Using a grater you can quickly make delicious jam.

Products:

• zucchini - 1 kilogram;
• lemons - 2 pieces;
• sugar - 600 grams.

Preparation:

• Grate the peeled vegetables and mix with sugar;
• cut citrus fruits without peel, mix with zucchini;
• Put the mixture on the fire, let it boil and cool 3 times.

The finished dish can be served or canned.

Zucchini jam for the winter - with lemon slices

A simple option that we cook for a relatively short time, but we insist for half a day. Cut the citrus into pieces.

Products needed:

• Zucchini - 1 kg
• Sugar – 1 kg
• Lemon - 2 pcs. medium (up to 240 g)

How to cook.

It is better to peel the zucchini and cut it into cubes - 1-1.5 cm.

Scald the lemons and keep in boiling water for 1 minute. This will clean the skin well. Cut directly with the peel into small pieces - up to 2 cm.

Mix all the ingredients and let it brew for 8 hours. The result of infusion: a lot of juice will appear, in which we will boil the gifts of nature.

Place on the stove, wait for it to boil and cook over low heat for 10 minutes. Remove the mixture from heating and wait until it cools completely. Stir from bottom to top up to 5 times during this time so that excess liquid escapes with the steam.

The second time we boil it after boiling for only a short time - 10 minutes.

Pour the hot, finished dessert into sterilized jars, roll up and let cool under a blanket.

The dessert has an interesting texture. The yellow plastic mass contains accents of candied lemon peel. The taste is frankly sweet and rich.

How to prepare zucchini jam with lemon through a meat grinder

The presence of lemon turns the squash treat a beautiful amber color. Spicy jam will become an indispensable storehouse of vitamins in the cold autumn-winter period for the prevention of colds.

To prepare, take one and a half kilograms of zucchini of any maturity and one kg of granulated sugar.

We peel them and cut out the seeds with the core and pass them through a meat grinder. Sprinkle with granulated sugar.

You will also need one lemon.

We wash the fruit, then cut it into slices, be sure to remove the seeds from it so that they do not end up in the dessert. We also remove the white layer from the inside of the zest.

Sprinkle lemon slices with sugar. Let the ingredients sit until they release their juice. After about an hour, pass the lemon slices through a meat grinder. Place vegetables and lemon puree into the pan. Cook the mixture for 15 minutes and immediately place it in sterile jars.

Recipe 4. Zucchini jam with orange and pineapple juice

Ingredients

• zucchini – one and a half kilograms;
• canned pineapples - a small jar;
• sugar - 1 kg 200 g;
• citric acid – 3 g;
• one large orange.

Cooking method

1. Wash the zucchini under the tap and dry with a kitchen towel. Using a vegetable peeler, remove the thin peel. Cut the vegetables in half and remove the seeds and fibers. Cut the zucchini into small pieces.

2. Pour boiling water over the orange, dry it and remove the zest with a sharp knife. Cut off the white peel and remove the seeds. Finely chop the pulp.

3. Open the jar of pineapples. Pour the syrup into a saucepan, add sugar and cook over low heat, stirring constantly until it is completely dissolved.

4. Place the zucchini in a suitable bowl and add chopped oranges to them. Fill everything with hot syrup and add citric acid. Stir and leave for an hour.

5. Cut the pineapples from the jar into cubes and place them in the zucchini-citrus mixture. Place the dishes on the fire and bring to a boil. Turn off the heat and cool. We repeat the procedure until the zucchini becomes as transparent as pineapples.

6. For the last time, put the dishes on the fire and cook over low heat for about 20 minutes. Pour the finished jam into clean, dry jars and seal tightly. Turn over and cool completely, wrapped in a warm cloth.

Cooking without cooking for the winter

I suggest making a “raw” sweet delicacy from zucchini with the addition of lemon according to a homemade recipe. This method of cooking preserves the beneficial properties of the products; they should not be boiled until cooked in several stages. A very gentle and fast way.

For rolling, take one kilogram of zucchini and one lemon. We wash them and remove the seeds. We cut off the peel from them. Then grind the ingredients in a blender.

We do not add one kilogram of sugar immediately, but gradually in three or four doses. The sand crystals should disperse in the zucchini-lemon mixture.

The resulting product can be packaged in boiled dry jars and stored in a cool cellar. Also, the vitamin mixture can be divided into small containers and frozen.

This magnificent delicacy will pleasantly surprise those you serve it to.

Recipe 5. Zucchini jam with orange through a meat grinder

Ingredients

• young zucchini - three kilograms;
• white sugar – kilogram;
• oranges – one and a half kilograms;
• two lemons.

Cooking method

1. Wash the zucchini under running water and dry them with a kitchen towel. Using a vegetable peeler, cut off the peel. Cut the zucchini in half and remove the fibers and seeds. Grind the vegetable pulp on a medium grater.

2. Wash and wipe the lemon and orange. Cut off the peel, separate the citrus fruit into slices and remove the seeds.

3. Place the citrus slices in a blender bowl and blend until smooth.

4. Combine grated zucchini with citrus fruits in an enamel bowl, add sugar and mix. Place the resulting mixture on the stove and wait until it boils. Keep it on the fire for another hour, stirring occasionally and skimming off the foam.

5. Remove the jam from the stove and cool. We repeat the procedure again. Place the finished treat into dry jars and screw tightly. Cover with a warm cloth and leave until completely cooled. We store it in a cellar or pantry.

Jam "Amber"

“Amber” jam is an improved version of the classic dessert made from zucchini and lemons. Apples, melon and grapes are added to it. With them, the workpiece turns out richer, brighter and thicker. The combination of sour, sweet and citrus pieces is diluted with almond essence, thanks to which the jam acquires an unusual aroma.

Ingredients:

• Zucchini – 1 kg.
• Red apples – 1 kg.
• Lemons – 3 pcs.
• Melon – 1 kg.
• Seedless grapes – 1 kg.
• Sugar – 3.5 kg.
• Vanilla sugar – 10 g.
• Almond essence – ½ tsp.

Cooking method:

1. We start with melon and zucchini. We wash them, dry them and peel them from the thick peel using a vegetable cutter. If there are seeds, be sure to remove them. Cut the pulp into small long pieces.
2. We wash the apples and, like the previous ingredients, thinly cut them into slices. During slicing, you will need to remove the dense center with seeds.
3. In a large, thick-bottomed saucepan or cauldron, mix the chopped ingredients: apples, melon and zucchini. Sprinkle all 2.5 kg. granulated sugar and distribute it over the entire slice.
4. Leave the future jam for 2-3 hours.
5. At this time, wash the grapes in a colander, sort them and remove the seeds. Prepare boiling water and pour it over the berries for 10 minutes. When the time is up, drain the water.
6. We do the same with lemons: wash them, peel them and pour boiling water over them. When we have salted the water, dry the citruses with a clean kitchen towel and cut them into slices, removing the seeds.
7. After the time has passed, put the pan on low heat and let the contents boil. Cook for 10 minutes, stirring occasionally.
8. Turn off the heat, add lemons and grapes, gently mix the mixture and leave it to cool.
9. When the jam is at room temperature, add the remaining sugar, put the pan on the fire again and bring to a boil again. Let it sit for another 10 minutes, stir and remove from the stove.
10. Repeat the previous step 4-5 more times, omitting the addition of sugar.
11. Pour almond essence into the bubbling jam after it has cooked for the last 10 minutes. Here we also add vanilla sugar. We time it for another 3-4 minutes. Almond essence can be replaced with any other or prepared without it.
12. We prepare jars and lids in advance. Place the hot jam into sterile containers, seal tightly and let cool completely.

The prepared jam can be screwed on with iron lids or tightly closed with plastic ones.

From the specified number of ingredients, approximately 5 liters are obtained. "Amber" jam. Bon appetit and have a delicious winter!

Recipe 3. Zucchini jam with oranges and lemon pieces

Ingredients

• fresh young zucchini – kilogram;
• white sugar – kilogram;
• orange and lemon - 1 pc.

Cooking method

1. Wash the zucchini under running water and dry it with a kitchen towel. Using a vegetable peeler, remove the skin from the vegetables. Cut the zucchini in half and remove the seeds. Chop into cubes about one and a half centimeters thick.

2. Wash the orange and lemon, wipe with a towel. Using a very sharp knife, remove the zest. Carefully cut off the white peel and cut the pulp into slices or cubes.

3. Place the vegetable with citrus fruits in an enamel bowl of a suitable size. Cover everything with granulated sugar and leave until the sugar crystals dissolve completely.

4. Place the dishes on the fire, stir and bring the mixture to a boil. Cook for five minutes, remove the foam with a spoon and turn off the heat. Cool the jam completely. Put it back on the fire and cook for the same amount of time.

5. Transfer the finished jam into sterile jars and seal tightly. Cool under a blanket and store in the pantry.

Delicious zucchini jam with lemon and ginger

A healthy dessert will come in handy during the cold season and will even help fight a cold.

For one kilogram of zucchini we take 400 grams of sugar. Cut the peeled pulp into small squares and sprinkle with sugar.

Grate the zest of a lemon washed with water on a coarse grater, squeeze the juice out of the fruit pulp, and add it to the zucchini. We also add a few tablespoons of water.

Bring this mixture to a boil, cook for about 20 minutes, and skim off the foam from the dessert.

When the zucchini becomes soft and changes color, add ½ teaspoon of grated ginger, also add lemon zest and 20 grams of pectin. Boil all components for another 20 minutes over low heat.

Pour the hot dessert into clean jars and screw the lids on tightly.

Pay special attention to this recipe. The original jam turns out to be invariably tasty and valuable in its qualities.

Aromatic thick zucchini jam with lemon and mint

This wonderful dessert will give a real delight to those who love the mint flavor in sweet delicacies.

For this we will take two kilograms of zucchini. Peel the skin and remove the seeds. Grate them on a coarse grater and sprinkle with one kg of granulated sugar. Mix everything well, set to cook over fairly high heat, and wait for the juice to completely evaporate. At the same time, make sure that the sugar does not burn. Then reduce the heat and cook for about half an hour.

We completely cut off the skin of the lemon, remove the seeds and cut into pieces. We put them on the zucchini.

Next, take approximately 20 sprigs of mint and rinse it with cool water. Chop very finely and add to the mixture. Boil our ingredients over medium heat for another 10-15 minutes.

Then put the dessert in sterile dry jars and seal with lids.

Thick, refreshing jam is ready. This product can be served as a dessert for tea, soaked in baked goods, or added to cocktails. It will be nice and tasty.

Zucchini jam with lemon is a delicious original dish, when trying it, few people can guess what it is made of. To some it resembles pineapple, to others it resembles melon. Prepare and surprise your guests with a magical homemade dessert.

Recipe 1. Zucchini jam with orange. Option 1

Ingredients

• a kilogram of young zucchini;
• 800 g granulated sugar;
• two oranges.

Cooking method

1. Wash the zucchini under running water, wipe with a towel, cut off both sides and chop the vegetable into cubes, one and a half centimeters thick. Transfer the chopped zucchini to an enamel bowl.

2. Pour boiling water over the oranges and chop the citrus fruits as finely as possible. Add to zucchini.

3. Cover the vegetables with oranges with granulated sugar and put them in the refrigerator for a day.

4. Place the container with the zucchini on the stove and boil over medium heat for about five minutes with constant stirring. Then reduce the heat to low and cook for 35 minutes, remembering to stir.

5. We wash the glass container, rinse it and sterilize it in the oven for 20 minutes. Place the jam in jars and cover with boiled lids. Turn over and cool under a blanket.

How to make zucchini and lemon jam with dried apricots in a slow cooker

Making jam from lemons, zucchini and dried apricots in a slow cooker

Ingredients:

• 1 kg of zucchini;
• 100 g dried apricots;
• cinnamon stick;
• 1 lemon;
• 3.5 cups sugar;

How to cook:

1. Wash the zucchini, cut into cubes and place in a multicooker bowl. Add granulated sugar.
2. Soak the dried apricots in boiling water for half an hour, and then place them in a blender and grind them into porridge.
3. Remove the zest from the lemon and cut into small pieces.
4. Now add all the ingredients to the multicooker bowl and let it brew.
5. Cover with a lid and simmer for 2 hours.
6. Ready!

Jam with the addition of dried apricots will appeal to all lovers of dried fruits.

Cooking in a slow cooker

You can make zucchini and orange jam in a slow cooker. This recipe takes less time and effort. Ingredients for the recipe:

• 1 kg of young vegetables;
• 3.5 tbsp. granulated sugar;
• 200 g dried apricots;
• 1 lemon;
• 2 oranges;
• cinnamon stick;
• star anise.

Remove the skin from the zucchini and chop it into cubes. Place pieces of vegetables in a multicooker bowl and cover them with sugar and leave for two hours. In a separate container, pour boiling water over the dried apricots for 30 minutes. Then the liquid is drained, and the dried fruits are turned into a paste using a blender.

Citrus fruits are dipped in boiling water for a few seconds and the zest with white streaks is removed with a sharp knife. The peel is not needed for cooking, but the pulp needs to be cut into cubes. Zucchini is mixed with orange, lemon and dried apricots, and spices are added. Prepare the jam in the “stew” mode for two hours. The jam is cooled and poured into containers, sealed tightly and left until the morning. Then you can eat it, and it is better to put the remaining delicacy in the cellar.

How, where and how long is it stored?

Jam with greater thickness will be stored longer. Remember that you need to move and place the cans very carefully so as not to damage their integrity. From time to time, check the lids for swelling and rust; such cans should be immediately placed in the trash bin.

If the jam still becomes moldy, candied or fermented (sometimes this happens to every housewife), do not rush to be upset! Boil it again, this will give the product a second life.

Closed jam will last for about a year without problems in a cool and dark place (closet, cellar), but opened jam can no longer be stored at room temperature; it must be put in the refrigerator.

Zucchini jam can be called a delicacy for the lazy, because preparing it will not take you a lot of time.