Zucchini jam, dried apricots and orange for the winter. Zucchini jam with dried apricots: preparing an original and unusual delicacy. Recipe for making zucchini jam with lemon and dried apricots

Zucchini jam with lemon and orange through a meat grinder

To make zucchini and citrus jam you will need: 1 kg of zucchini and sugar, half as much oranges and 150 g of lemon . This jam turns out juicy, and the light citrus aroma will add a piquant note to the finished product.

You can even make jam from zucchini

The sequence of actions is as follows:

Peel the washed zucchini and pass through a meat grinder; it is better to take a little more vegetables so that the weight of the chopped product is 1 kg
Wash the orange and lemon and cut into half rings; you can choose a combination of grapefruit and orange, or lemon. You can also add one of the citrus fruits, but then, depending on your choice, you will have to increase the amount of sugar
Grind citrus fruits in a meat grinder and mix with zucchini

Citrus-lemon jam

Add sugar to the mixture, wait until the granulated sugar is completely dissolved
Cook the mixture for 20 minutes after boiling, stir constantly so that the jam does not stick to the bottom
Leave to cool, and then cook the jam again for 20 minutes , stirring constantly
Repeat the same steps a third time, then pour into pre-sterilized jars and roll up.

From these ingredients you will get 1.5 liters of finished jam. This is a fairly budget-friendly dessert option, so it’s worth trying to make at least this amount of delicious jam. Although in winter you will find 3 half-liter jars of treats not enough.

A simple recipe for jam with zucchini and dried apricots

Another way to make zucchini jam without sterilization, but it turns out to be very tasty and aromatic. So, quickly take this simple recipe and cook it quickly and tasty. In order for you to feel an interesting note, dried apricots are added for this purpose.

Therefore, if you are tired of recipes with citrus fruits, then take note of this new cooking method and take a sample. Happy discoveries!

And that's not all, this dish takes only about 1 hour to cook, and preparation takes only half an hour. So this is a fast track and one of the best recipes.

Remember! The golden rule is that the proportions of granulated sugar and zucchini should be 1 to 1.

We will need:

small zucchini - on average about 600 g
dried apricots - 0.1 kg
granulated sugar - 0.6 kg
lemon - 1 pc.

Stages:

1. Peel the zucchini; a special knife or vegetable peeler can easily handle this job. Then, at your convenience, cut the vegetable into small slices in the form of cubes or bars.

3. Pre-scald the dried apricots, or best of all, soak them in boiling water for a couple of minutes, they will become softer and expand a little in volume. Chop it into shavings, like this, as shown in this photo below. Some can also be twisted in a meat grinder.

4. Then add sugar to the squash porridge and stir. But, before this, you will need to drain the excess liquid that has already formed in this mass, and only then add sand.

Place the saucepan on the fire and start cooking until actively boiling, do not forget to stir occasionally. Once the mixture has boiled, add the chopped and twisted dried apricots. Stir and bring to a boil again, simmer on low for 30 minutes.

5. Now use a preservative - lemon. Scald it with boiling water and put it through a meat grinder, after cutting it into small slices.

6. Now, as you guessed, add it here. Wow, how he decorated everything. Stir and cook for about 20 minutes. The smell is super, I already want to taste it.

7. Due to the orange color of the dried apricots, the jam turned out stunningly colorful and with a bright amber tint, and the lemon added sourness.

Take sterilized jars, that is, they can either be held over steam in advance or sterilized in the oven or microwave. Dry and then pour the resulting food into them. Screw on the twist lids and let cool completely, no need to turn over.

Store strictly in the refrigerator or cellar. Great preparations, friends!

Serve this culinary delight with tea or coffee, let your kids dip it in this jam, and let your husband eat it and spread it on it

Zucchini jam with apples

This is a very interesting combination of zucchini and apples for jam. But it tastes just a wonderful dessert, for which you need: 1 kg of zucchini, 800 g of apples, 2 kg of sugar and 2 medium lemons:

Peel vegetables and fruits, remove seeds and cores
Grind the zucchini in a meat grinder, grate the apples on a coarse grater
Mix the ingredients and add sugar to them, mix well

Before making jam, core the apples and peel the zucchini.

Place on the fire and cook after boiling for 30 minutes
At this time, remove the seeds from the lemon and grind with a blender or meat grinder
Add citrus to other ingredients and cook for 15 minutes

Lemon is absolutely necessary in jam, since in this case it is used as a preservative and thanks to it the jam will not ferment

While the jam is cooking, sterilize the jars
Pour the finished jam into jars and roll up
Store jam in a cool place

Zucchini and apple jam has a very unusual taste if you are preparing baked goods for guests, but many will think that it is pineapple jam.
This is such an unusual taste.

Recipe 2. Zucchini jam with oranges. Option 2

Ingredients

kilogram of zucchini;

three large oranges;

sugar - kilogram.

Cooking method

1. Wash and dry the zucchini with a towel. Grind the vegetable on a coarse grater. Transfer to an enamel bowl.

2. Cover everything with granulated sugar and leave it in the refrigerator for four hours.

3. Place the bowl with the zucchini on low heat, bring to a boil and set aside for four hours.

4. Pour boiling water over the oranges, wipe with a towel and cut into pieces. Grind through a meat grinder and add to the jam. Mix. Boil the jam two more times, with an interval of four hours.

5. At the end of the last cooking, add citric acid at the tip of a knife, bring to a boil and package in a sterile glass container. Roll up the lids tightly, turn over and cover with a warm cloth. After complete cooling, store the jam in the cellar.

Zucchini jam

Delicate, homogeneous zucchini jam can be prepared at home if you stock up on 1 kg of zucchini and sugar, 1 lemon, 300 g of dried apricots. It won’t take you much time to prepare; the process includes the following steps:

Soak the dried apricots in warm water for 2-3 hours so that the fruits soften and are saturated with liquid
At this time, peel the zucchini and cut into medium pieces, leave to release the juice

Zucchini must be finely chopped

When the vegetables release their juice, drain off the excess liquid and sprinkle the zucchini with sugar.
Boil candied zucchini for 30 minutes
Wash the lemon and cut into half rings
Add citrus and dried apricots last, cook for 15 minutes
Grind the ingredients to a jam consistency using a blender.
Place hot jam into jars

This delicacy will be a real find on winter evenings. A tea party would not be complete without such an exotic miracle dessert.

Zucchini jam according to Dukan: recipe

Pierre Dukan is a famous French doctor and nutritionist who also did not miss the opportunity to provide his own recipe for zucchini jam. For it you will need:

Zucchini – 1 piece
Water – 250 ml
Lemon – 1 pc.
Sugar substitute

The zucchini should be chopped into cubes.
The composition of the jam alone shows that due to the lack of sugar, the finished product will be dietary and low-calorie. The nutritionist recommends following these rules when preparing:

Peel the zucchini and cut into small pieces
Leave for 1 hour
When excess liquid has drained from the vegetable, drain it and fill the zucchini with water.
Cook for 10 minutes after boiling
Add sweetener, determine the amount individually
Add lemon juice and zest, cook after boiling for 30 minutes

Delicious dietary jam is ready, you can prepare it for the winter or use it right away . If you are watching your figure and have prepared low-calorie jam, then most likely you will not use it with buns and pies. But as a stand-alone dessert it is extremely good.

Zucchini jam for the winter with dried apricots - a simple recipe through a meat grinder

Zucchini never ceases to amaze us; by preparing a delicacy according to this recipe, you will get jam with apricot flavor! If you don’t believe me, then hurry to the kitchen to make this magical jam in just an hour. Having tasted it for the first time, no one will be able to guess what it is made of!

We will need:

Zucchini – 1.5 kg
Granulated sugar – 1 kg
Dried apricots without seeds - 300 g

First of all, soak the dried apricots in water. If you want to speed up the softening process of dried fruit, pour boiling water over it.
Meanwhile, cut the zucchini into medium-sized pieces.
If you have a young, milky-colored vegetable, then you don’t have to free it from the skin and seeds.
Place the zucchini in a saucepan, cover with granulated sugar and leave for an hour.
During this time, the zucchini will release a lot of juice, and the sugar will completely dissolve.
Place the pieces of zucchini floating in syrup on the fire. Boil and cook for half an hour, stirring the contents of the pan from time to time.
10 minutes before the end of cooking, add dried apricots. Since we send the dried fruit to the pan already soft, it will take 10 minutes to cook it.
Place the immersion blender in the pan and beat the jam into a puree-like homogeneous mass.
All that remains is to place the dessert in sterilized jars and screw on the sterilized lids.

We got a fragrant peach yummy! Surprise your guests with such an unusual jam!

Zucchini jam with dried apricots

Zucchini jam with dried apricots also resembles pineapple jam. And the beautiful amber color combined with an unusual taste will definitely win the love of your household. You need these ingredients:

3 kg zucchini
0.5 kg dried apricots
3 kg sugar
1 lemon

If the zucchini peel is not peeled, then the jam from it will not be so tender.
Detailed preparation method is below:

Choose young zucchini, peel them and cut into medium pieces. If the vegetables are overripe, then you should carefully remove all the seeds from them.
Pour boiling water over dried apricots and leave for 2 hours, dry on a cotton towel
After this, grind the above ingredients using a meat grinder, you should get a homogeneous mass
Place the mixture in an enamel container and cover with granulated sugar.
Cook the jam over medium heat until it boils, stirring regularly

Only young zucchini are needed for jam - thick vegetables with large seeds are not suitable for dessert

Once boiling, reduce heat and simmer for 30 minutes
Pour boiling water over the lemon and grate the zest
Pour the zest into the jam and squeeze in the lemon juice.
Pour the hot jam into jars and leave to cool at room temperature
After cooling, transfer to a cool room. Zucchini jam is suitable as an independent dessert for tea or as a filling for bagels, buns or any other baked goods.

Recipe 4. Zucchini jam with orange and pineapple juice

Ingredients

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.

Zucchini jam with ginger

Another savory addition to squash jam is ginger. In winter, it will be extremely useful, as it tends to strengthen the immune system. Therefore, prepare: 1 young zucchini, 3 lemons, 500 g of sugar and a ginger root no more than 5 cm long. The jam recipe is as follows:

Cut the peeled zucchini into medium pieces
Pour boiling water over the citrus, peel the zest and cut the fruit into cubes. Be sure to remove all seeds from the lemon.
Peel the ginger root and finely chop or grate it

Boil the jam in sugar syrup for at least 35-40 minutes

Place all of these products in an enamel container and cook for 15 minutes.
Add sugar and continue cooking for 40 minutes
Stir the jam constantly so that all ingredients are evenly saturated with sugar syrup.
Cool the jam and put it in jars

In winter, this jam can be consumed daily as a means to maintain immunity.

How to make zucchini and pumpkin jam?

To prepare bright amber jam from zucchini and pumpkin, you need to prepare in advance the products from the following list:

Zucchini – 1 kg
Pumpkin – 1 kg
Dried apricots – 200 g
Sugar – 1 kg
Lemon – 1 pc.

Zucchini and pumpkin go well together, and in jam they will create an unforgettable harmony of taste and aroma.
Jam is prepared according to the following recipe:

Remove the pulp from the vegetables and cut into very small pieces. The pulp of both zucchini and pumpkin should be at least 500 g , therefore, if from 1 kg of fruit you get less pulp, for example, in the case when the peel of the vegetables is too thick and takes up a lot of weight, then add the required amount of vegetables
Pour boiling water over the dried apricots and leave to steep for 60 minutes.
Using a blender, grind the dried apricot, you should have a puree consistency
Mix the ingredients and add sugar
Cook for 60 minutes, remembering to stir the jam regularly
Place in jars and seal for the winter
Store in a cool place

Using such simple products as pumpkin and zucchini , you can make very tasty jam that will appeal to all family members and guests.

And when you tell us the simplicity of the recipe and ingredients , then all the housewives will line up to you for information about the delicacy.

Recipe 7. Zucchini jam with orange juice, raisins and sour apples

Ingredients

young zucchini – one and a half kilograms;

raisins - glass;

apples – kilogram;

orange juice - half a glass.

Cooking method

1. Wipe the washed zucchini with a towel and remove the peel. Clean out seeds and fibers. Finely chop the pulp.

2. Peel and core the apples. Shred into small pieces.

3. Pour the zucchini into a suitable bowl, add apples, pour in freshly squeezed orange juice and cover everything with sugar. Leave the mixture overnight.

4. Pour boiling water over the raisins and soak until the next morning. Then drain the infusion and add the dried fruits to the squash mixture. Mix.

5. Place the dishes on medium heat and cook, periodically removing the foam, for 45 minutes. At the end of cooking, stir more often as the mixture begins to thicken.

6. Remove the jam from the heat and place it hot in sterile jars. Cool and store in the cellar.

If you add sweet fruits to your jam, you can reduce the amount of sugar.

Wash all vegetables, fruits and citrus fruits thoroughly before chopping.

For even more flavor, add mint to the jam.

If you are preparing the jam in pieces, you may not need to cut off the peel.

News of show business.

Hello guests and subscribers of this blog!

Today we have an unusual dish in our kitchen again, for some it will even be a surprise. Because there will still be those among you who have never eaten this delicacy in their lives. And we’ll talk about such a wonderful preparation for the winter as zucchini jam.

I first became acquainted with it last year, then I was skeptical and doubted that there would be any benefit if vegetables were mixed with sugar. But, as it turned out, it turned out beyond all praise, very tasty, so you will definitely lick your fingers!

My household immediately pounced on this dessert, and I also added it, which undoubtedly pleased them. Yes, and in general they ate it and could not understand what it was cooked from. And when the secret was revealed, they were shocked.

To put it in a nutshell, the cooking process is very quick and easy: zucchini is cut or twisted through a meat grinder, granulated sugar is added, and unusual ingredients are added to add flavor tones. And then the jam is boiled down on the stove or in a slow cooker and poured into jars.

Zucchini jam calories

The calorie content of zucchini jam is 196 kcal per 100 g. For comparison, 200 g of chicken meat, 60 g of boiled sausage or 200 g of potatoes contain the same amount of calories.

Zucchini jam is a high-calorie product

But zucchini jam is not only very aromatic and tasty, but also contains a lot of useful substances. Zucchini contains a significant amount of vitamins C, B1, B2, as well as calcium, phosphorus, iron and other essential components. And if you combine zucchini and citrus fruits in jam, then this is just a godsend during a cold in winter.

Substances contained in zucchini normalize the functioning of the kidneys, liver, heart and regulate cholesterol levels.

Zucchini jam is a rather unconventional product, but after trying it you will forget that zucchini is a vegetable and jam is not usually made from it. The taste of the dessert will seem unusual, fruity, bright - it’s difficult to tear yourself away from such a delicacy.