13 delicious recipes for making zucchini jam with lemon for the winter

Jam is a favorite treat for many people with a sweet tooth. This easy-to-prepare dish can be made from almost any fruit, berries and even vegetables.

In reality, zucchini is a tasteless vegetable. But it makes a decent brew for the winter, which adults and children like. This delicious treat contains healthy vitamin C, potassium and iron. Also, healthy savory ingredients are added to it in the form of fruits, dried fruits, and other components. Many people like zucchini jam using citrus fruits.

To prepare this jam, it is not advisable to take a vegetable with a thick peel. It is better to choose young fruits with an even color without spots. They cook faster and turn out very tender. And so that our treat does not become bitter, citrus fruits must be doused with boiling water.

A stunning dessert using zucchini has a pleasant taste reminiscent of melon.

It is believed that such cooking recipes appeared during times of mass shortage, but quickly caught on and were loved by many housewives.

Classic recipe for zucchini with lemon for the winter

Slightly overripe zucchini is suitable for this dessert option. Long zucchini are the most ideal.

Need to:

• 1 kg zucchini,
• 1 kg granulated sugar,
• 1 lemon.

Take one kilogram, peel the peel, remove the seeds. We cut the vegetables into small cubes, we determine the size ourselves depending on our wishes.

Place in a saucepan and add one kg of granulated sugar to the vegetables. Leave for about two hours, covered with a towel.

Cut the pre-washed lemon into cubes, be sure to remove the seeds from it.

After a couple of hours, put the pan on medium heat, bring the mixture to a boil, then immediately turn it off. We do the same thing in two or three passes. We put lemon in the very last one and cook our product for 15-20 minutes.

Place the dessert while hot in clean jars. I also make sure to pre-sterilize them with steam and boil the lids. I’m already used to doing this and I think it’s important.

We enjoy the dessert with tea, and also add it as a filling when preparing baked goods.

It turns out incredibly tasty.

Classic recipe

Components:

• 2.5 kilograms of zucchini;
• 4 pieces of lemon;
• 2 kilograms of granulated sugar.

How to make classic zucchini jam with lemon:

1. First, we wash the jars. To do this, it is better to use a sponge and dishwashing detergent. Thoroughly lather the jar from the inside and outside. Next, rinse everything well with warm or cold water. Rinse several times until all the detergent is completely washed off;
2. Next, put the jars on a baking sheet and put them in the oven on the middle shelf, put the lids below;
3. Set the temperature to 130-140 degrees and leave to sterilize for 20 minutes;
4. Then turn off the oven, use an oven mitt to remove the jars from the oven and place them with their necks down on a towel that is spread on the table. Leave to stand until completely cool;
5. We wash the zucchini and remove the skin;
6. We cut them into two parts and, using a small spoon, remove all the seeds from them;
7. Then cut the vegetable halves into small strips. Cut the strips into cubes 1-1.5 cm in size;
8. Pour the chopped zucchini into a cup and set aside;
9. Rinse the lemons under cool water and place in a bowl;
10. We pour hot water over the citrus fruits so that they do not become bitter in the jam;
11. Remove the peel, clean the pulp from the white film and seeds;
12. Cut the pulp into small pieces and place in a bowl;
13. Next, put the zucchini, lemon in a large container and cover everything with granulated sugar. Let stand for 2 hours;
14. After this, put the pan with all the ingredients on the stove and cook for 2 minutes;
15. Next, remove the splits, let it stand for everything to cool, and put it back on the stove. Cook for another 2 minutes. Repeat about 4-5 times;
16. Cool the finished zucchini jam with lemon. Pour everything into jars;
17. We close the jars with lids and tighten them with a seaming wrench;
18. We remove the jars of jam to a dark place and leave there until they cool completely. Should be stored in a cool, dark place, in a pantry, cellar or refrigerator.

Zucchini jam with lemon and orange

Thanks to citrus fruits, zucchini acquires an unusual exotic taste. The fruit and vegetable pieces lightly caramelize in the sugar syrup and resemble candied fruit. It takes only 15 minutes to prepare a bright dessert, excluding cooling of the finished dessert.

Let's take:

• 1 kg peeled zucchini,
• 800 g sugar,
• lemon and orange.

We will use young zucchini, which still have green thin skin. They make amazing delicious jam.

We will cut the washed fruits into small cubes.

If the vegetable is still a little overripe, remove the seeds.

Place the chopped zucchini in a pan suitable for cooking, sprinkle with sugar (800 grams).

Add one chopped lemon with zest and an orange.

If the zest of citrus fruits is bitter, then cut it off so that the pieces of lemon and orange do not become candied and the dessert does not become bitter. Stir thoroughly and let rest for a couple of hours.

Bring the fruit and vegetable mixture to a boil and simmer for five minutes. Turn off the heat and leave the product to soak in the syrup for four hours, covering the top with a towel or gauze.

Next, boil it for five minutes, cool completely, then repeat the process again.

If the syrup turns out to be too liquid, then boil it for the final third time until it reaches the thickness you need, about 20 minutes.

Pack the dessert into prepared sterilized containers and seal with lids.

We store this jam in a cool place.

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.

Tip: almond essence can be replaced with any other or prepared without it.

1. We prepare jars and lids in advance. Place the hot jam into sterile containers, seal tightly and let cool completely.

Tip: 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!

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.

Useful tips

To get a good treat that will last all winter, it is recommended to follow these tips:

1. It is advisable to sterilize jars immediately before packaging the dessert. Jam poured into hot jars will last longer.
2. Baby zucchini adds a delicate texture to the dessert. Mature or old vegetables require longer cooking times and may remain fibrous.
3. The delicacy can be prepared without using lemon. But then it will turn out sickly sweet. It is recommended to add the amount of lemon juice or citrus pulp to taste, despite the volumes specified in the recipe.
4. In recipes that call for lemon juice, you can use citric acid.
5. When preparing dessert in any way, you can change its consistency by increasing the cooking time.
6. Zucchini does not need to be separated from the seeds if they are soft and flat. Ripe seeds will spoil the taste of the finished delicacy.
7. It is recommended to prepare jam in enamel containers. Aluminum, when interacting with sugar syrup, oxidizes and releases toxic substances into the dessert. A delicacy cooked in an aluminum pan can cause poisoning, as it is toxic.
8. If the jam will not be stored for a long time, granulated sugar in recipes can be replaced with honey. And for people with diabetes, it can be replaced with fructose or other acceptable sweeteners.
9. It is better to cover the finished treat with metal lids. Products made from nylon significantly reduce the shelf life of dessert. The optimal shelf life of jam is 12 months.

You can make your favorite delicacy quickly if you have the desired step-by-step recipe on hand. The presented methods do not describe all methods of preparing zucchini dessert.

Amber jam in a slow cooker without sterilization

Let's try to prepare a beautiful zucchini delicacy with citrus fruits using a slow cooker. Lemon or a small orange is suitable for adding to vegetables.

Let's take young zucchini, with thin soft skin. These vegetables do not need to be peeled.

We will need one kg of zucchini and the same amount of sugar. Wash the zucchini, cut out the core with seeds, cut into small cubes. We do the same with citrus.

Then we put the ingredients in the multicooker bowl, add sugar to them, and close the lid.

Select the “Stew” or “Dessert” program.

After one or two hours, the dessert prepared with the help of a kitchen assistant is ready.

You can leave the product in pieces, or you can try grinding the mass using an immersion blender.

Jam recipes

Classic recipe for tangerine jam:

1. Cut tangerines into two halves and pour boiling water into containers.
2. Leave for 20 minutes. This procedure removes bitterness and softens the peel.
3. Remove from the water into a separate container and leave for at least 6 hours.
4. Prepare sugar syrup. Boil a glass of water and 500 g of granulated sugar, add another 500 g of sugar and heat for 8 minutes.
5. Immerse tangerines in syrup. Leave for 3 hours.
6. Dissolve another 500 g of sugar in a cup and add to the mixture.
7. Stir and cook until boiling again.
8. After boiling, heat the mixture for another 25 minutes.
9. Leave the jam to cool for 3 hours. Then the final cooking is about 30 minutes.

Tangerine jam slices with cognac

If you want to dilute the standard taste with unusual ingredients, you can prepare this option:

1. Peel the tangerines and separate them into slices.
2. Add 500 g of sugar, stir and cook for 15 minutes.
3. When the juice appears, pour in 50 ml of cognac and heat the mixture over low heat for 30 minutes.

Tangerine jam with orange and ginger

Ingredients:

• Tangerines - 500 g.
• Big orange.
• 2 teaspoons ground ginger.
• Sugar - 250 g.

Preparation procedure:

1. Wash the fruit and remove a little zest, which then needs to be soaked in boiling water. It will add a pleasant bitterness to the jam.
2. Peel the citrus fruits and cut them into small cubes and leave them on a saucer.
3. Add some lemon peel and granulated sugar to the same container. Leave for half an hour.
4. Place the jam on the stove and wait for it to boil.
5. Add ginger and stir. Cook for 50 minutes until the jam thickens.
6. Turn off the stove and let the mixture cool.
7. Boil the jam again and distribute it into glass containers. Place them with the lid down on a hard surface and then put them away for storage.

Tangerine jam in a slow cooker step by step

You will need:

• Tangerines - 1 kg.
• Lemons - 1 pc.
• Vanilla - 1 tsp.
• Sugar - 3.5 cups.
• Water - 1 liter.

How to cook:

1. Cut washed lemons and tangerines into slices.
2. Place in a bowl and add water. Let it brew for 1 day at room temperature.
3. Then transfer to the multicooker bowl and set the “Soup” or “Stew” mode for 20 minutes.
4. Pour the contents into a sterile jar.

Tangerine jam with kiwi and lemon

The taste of kiwi will give the delicacy a refreshing note.

• Lemon - 1 pc.
• Kiwi - 5 pcs.
• Tangerines - 500 g.
• Sugar - 800 g.
• Water - 2 glasses.

Step by step recipe:

1. Peel citrus fruits and separate into slices.
2. Prepare the syrup by boiling the required amount of water and sugar.
3. Place the citrus peels into the syrup when it begins to simmer for 2 minutes.
4. Cook tangerines after boiling for another 2 minutes.
5. Cool overnight at room temperature.
6. Repeat the boiling and cooling procedure again.
7. Peel the kiwi and cut into slices. Squeeze juice from lemon.
8. Boil the jam again, add kiwi and lemon juice and wait until it boils again.
9. Heat for 3 minutes, stirring if necessary.
10. Transfer the hot treat to glass containers and cool under a warm blanket.

Recipe for jam from apples and tangerines in slices

Unripe and firm apples are suitable for this recipe:

• Apples - 1 kg.
• Tangerines - 500 g.
• Sugar - 1 kg.
• Cinnamon - 1 tsp.
• Water - 5 glasses.

Procedure:

1. Remove skins and seeds from tangerines. Disassemble into slices.
2. Prepare sugar syrup.
3. Place tangerine slices in it and heat for 15 minutes.
4. Leave for an hour.
5. Now you need to prepare the apples. Peel them from the skin, seeds and core. Then cut the fruit into thin small slices.
6. Pour 2 cups of water into another pan, put apples there and cook at 1/3 heat from the stove for 5 minutes.
7. Remove the fruit and keep in cold water for about 10 minutes. The water from the previous cooking will be useful in preparing the syrup.
8. Pour the sugar into the “apple” pan and cook until completely dissolved.
9. Add apple slices and bring to a boil. Then heat for another 10 minutes.
10. Also cook tangerines over medium heat. Then leave for an hour.
11. Let the apples cool for about an hour as well.
12. The last time you need to simmer the tangerines over low heat for 15 minutes, add the apples and heat for another half hour.
13. The final ingredient is cinnamon. Add it and cook for 5 minutes.
14. Distribute into jars and close them with a special machine.

Tangerine jam from Yulia Vysotskaya

The set and quantity of ingredients are the same as in the classic recipe:

1. Collect the ripest tangerines without damage, wash and wipe dry. Each fruit needs to be pierced in different places. Use either a toothpick or a fork.
2. Place the fruit in water and cook for 10 minutes. over low heat.
3. In another saucepan, make syrup from sugar. When it becomes noticeable that it has become thick, pour in the fruit and heat for 10 minutes.
4. Remove from heat and leave for 2 hours.
5. Repeat steps 3-4 as many times until you get the desired consistency and color of amber.

Quick recipe for zucchini dessert with lemon “Five Minute”

The most convenient and versatile option for making jam. All ingredients are boiled in sugar syrup for no longer than five minutes after boiling, and during breaks the product is completely cooled.

Take one kilogram of zucchini, wash it, then remove the peel and seeds. Cut into small cubes.

We thoroughly wash the citrus with water, cut it into thin slices, and discard all the seeds. Place the food in a bowl and add one kilogram of sugar.

Leave overnight so that the released juice saturates all the pulp of the fruit with the resulting syrup.

After about eight to nine hours, put the bowl with the mixture on the fire, bring it to a boil, and cook for five minutes.

After this, turn off the heat, set the pan aside and wait for the product to cool completely.

We repeat this procedure three more times, boiling for five minutes.

Immediately pour the hot squash jam into steamed jars, which are then sealed with sterile lids.

What can you add besides lemon?

You have learned the classic recipe for zucchini jam. However, the kitchen is one of the best places to experiment to find the perfect treat recipe that you and your family will love. There is an option for making spicy jam, as well as dishes using two citrus fruits.

Please your loved ones with delicious jam made from cherries, hawthorns, plums, lingonberries, strawberries, red currants, grapes, and tomatoes.

Recipe with spices

For spice lovers, we suggest using the following canning recipe, the taste of which is rich in spices.

To prepare it you will need:

• 1 kg of zucchini without skin;
• 1 kg sugar;
• 1 lemon;
• 1 glass of water;
• spices - cinnamon and cloves.

Cooking method:

1. Wash the vegetables, peel them, and then cut them into cubes with sides of about 1 cm.
2. Then place the cubes in boiling water for 2-3 minutes, then remove them from there and place them in the syrup. To prepare it you need 200-250 ml of water and 1 kg of sugar. It is in this syrup that the main product is placed.
3. The citrus must be chopped, then poured into the syrup with the vegetable.
4. After this, spices are added, in our case cinnamon and cloves.
5. Boil the mixture until it thickens, after which you can pour it into previously sterilized jars.

Learn how to freeze and dry zucchini.

Recipe with lemon and oranges

You don't need a lot of ingredients to make this treat either. The following ingredients must be present:

• zucchini - 1 kg;
• lemon - 1 piece;
• orange - 2 pieces;
• sugar - 1 kg.

1. The main ingredient is thoroughly washed under running water, after which it should be removed from the skin.
2. The next step is chopping the zucchini, cut it finely into cubes, and then cover the vegetable on top with 500 grams of sugar.
3. Leave the zucchini with sugar overnight so that they have time to release enough juice.
4. As for processing citrus fruits, you will need to remove the peel from them and grate it on a fine grater.
5. The fruit itself needs to be processed into juice, and then the grated zest and freshly squeezed juice should be added to the container where the zucchini is infused, and another 500 grams of sugar should be added.
6. Place the container with this mixture on the stove and cook until the sugar dissolves.
7. After this, you need to boil the jam a little more, bring it to a boil and keep it on the stove in this state for about 10 minutes.
8. After 10 minutes, remove the treat from the stove to cool slightly.
9. When the preparation for preservation has steeped a little, carry out the procedure again, and then put the zucchini back to cool.

It is advisable to boil the jam about 4 times.

Preparing zucchini jam with lemon 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.

What are the benefits of zucchini jam?

Since the green vegetable from the pumpkin family is rich in plant fiber, it does a good job of cleansing the body. In particular, fiber removes toxins and waste, and also reduces bad cholesterol.

The vegetable has low calorie content, and, therefore, it is useful to eat dishes from it on a diet. Of course, a certain amount of sugar added to a sweet preparation increases the energy value. But with moderate consumption, this is compensated by the dietary properties of zucchini and lemon. It is not for nothing that zucchini is included in many fasting diets (for example, zucchini, anti-cellulite, Dukan and others).

Choose young zucchini for jam that are less than 25 cm in length.

Lemon-squash delicacy supplies the body with vitamins and minerals. It stimulates the gastrointestinal tract and prevents bloating and indigestion. Since zucchini contains high doses of iron, dishes made from it promote blood formation.

Delicious jam with 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 jam with 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. For some it resembles pineapple, for others it resembles melon. Prepare and surprise your guests with a magical homemade dessert.

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 fell for this dessert; I also brought in orange and lemon, 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.

And this year I came across a couple more cooking options and am happy to share them with you today. Imagine, someone came up with the idea of ​​adding real pineapple or dried apricots to this dish. You will see what came out of this a little lower in this article.

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.

Don't forget to share this information with your friends, because they may not know yet either, so spread the word! So let's get started.

A simple recipe for jam from zucchini, lemons and dried apricots

This amazing delicacy deserves special attention. The combination of zucchini with citrus, as well as with the addition of dried fruits, gives the most beneficial effect due to the content of dried apricots in the composition.

First, wash 200 grams of dried apricots, put them in a bowl and pour hot boiling water over them. Leave the dried fruits to soak for about 15-20 minutes.

Next, take one kilogram of zucchini, free them from seeds and peel. Grind the vegetables through a meat grinder.

Remove all seeds from the lemon. Drain the water from the dried apricots, grind both ingredients alternately through a meat grinder.

Mix the resulting mass with 800 grams of sugar. Stir and place on low heat. If your vegetables are not watery, add a few tablespoons of water. Stirring constantly, bring the mixture to a boil. Next, reduce the heat and, depending on the desired thickness, cook the jam for 30 to 50 minutes.

Pour the jam into sterilized jars and seal them.

A simple and at the same time original zucchini jam with an exotic taste is ready. The shelf life of the product is one and a half to two years.

Zucchini jam - a quick recipe “For pineapple” with juice

Yes, such an original version, which assumes that the dish will be made from zucchini, and will remind everyone as if you were eating canned pineapples. All pieces will be saturated with aromatic juice and the zucchini will acquire a color like pineapples, rich yellow.

Those who tried are happy, and those who haven’t yet have a reason to improve.

Besides, if you are tired of all the usual recipes, then this one will blow your mind. After all, everyone always likes to experiment, especially when there’s a whole balcony full of zucchini. So what are you waiting for, take it and recycle it. After all, it is also useful.

We will need:

• zucchini -4 kg
• pineapple juice - 1 l
• granulated sugar - 2 tbsp.
• citric acid - 2 tsp
• ground turmeric - a pinch
• vanilla sugar - 45 g

Stages:

1. Pour pineapple juice into a saucepan. Take it in a 1 liter tetra pack, you can take two 0.5 liter bottles.

2. Next, add granulated sugar and lemon, stir. But don’t overdo it with vanilla sugar, otherwise it will turn out a little bitter. For a stunning color, add half a dessert spoon of turmeric to the juice. Boil the drink.

3. Sterilize glass containers in the oven. Boil the metal lids separately in water.

4. Next, chop the zucchini into small cubes, making them equal, but not too large.

5. As soon as the pineapple juice starts to bubble in the pan, immediately add the chopped zucchini. Reduce heat and cook for 20 minutes.

And then pour into liter or liter jars and tighten the lids with a seaming wrench. Let cool and turn them upside down, wrap them in a towel. Well, then store it in the utility room or pantry, where it’s cool.

Can be consumed with any hot drink or used in salads, for example, with chicken or “Sunflower”.

Ingredients and how to cook

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ingredients for 20 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour 45 minutes