Step-by-step recipes for zucchini jam with lemon and nuts, orange, dried apricots

2018-06-26 Marina Vykhodtseva

Grade
recipe

9721

Time
(min)

Servings
(people)

In 100 grams of finished dish

0 gr.

0 gr.

Carbohydrates

50 gr.

200 kcal.

Option 1: Classic zucchini jam with lemon

For making jam, it is better to use white or yellow zucchini, green ones will not turn out very beautifully. The recipe indicates net weight without pulp and skin. In the classic version, sugar and the main ingredient are added in equal proportions. Lemon is much less, the seeds must be removed immediately.

Ingredients

• 1 kg of zucchini;
• 1 kg of sugar;
• 1 lemon.

A step-by-step recipe for classic zucchini jam

Cut the peeled zucchini first into long strips, then into neat cubes. Average size is about one centimeter. You can make the pieces a little larger or smaller, sometimes they are crumbled into strips, which is also allowed. Pour the zucchini into a bowl for making jam. This can be a saucepan or a small basin.

Fill the zucchini with granulated sugar on top, level it and leave it to extract juice. Since the vegetable itself contains a lot of water, a couple of hours is enough.

After separating the juice, the zucchini with sugar must be mixed and put on the stove. Let it boil, boil for a couple of minutes, set aside for two hours to cool. Let it boil again and cool, repeat again.

Chop the lemon. You can grind, but it is better to cut into small pieces. Add to the zucchini and cook on the stove for the last time. Now we boil for 15-20 minutes.

While the jam is being prepared for the last time, we sterilize the lids with jars. The dishes must be clean, dry, otherwise the workpiece may sour during storage. We pour out a sweet treat and roll up the lids. Leave it to cool completely, then put it in a cool place.

If the zucchini is very young and the skin is not visible, then you can leave it, just cut into cubes, but it is better to remove the pulp, it is too loose, loses its shape, such pieces will not look very beautiful in jam.

Option 2: Quick Zucchini Jam with Lemon Recipe

This jam is prepared in one go, you do not need to cool anything and bring to a boil several times. You need a meat grinder to grind zucchini, a blender will not work. We insert the mesh with the largest cells in order to get small pieces at the exit.

Ingredients

• 1 kg of zucchini;
• 0.8 kg of sugar;
• 0.14 kg lemon.

How to quickly make squash jam

Pass the peeled squash pulp through a meat grinder. Add sugar, stir and leave for literally ten minutes, this time will be quite enough for the first juice to appear. Then we put on the stove and slowly heat the zucchini jam over low heat.

After boiling, cook the zucchini for a quarter of an hour. There is time to make a lemon. First, rinse the citrus thoroughly. It is better to use a brush to remove plaque and other dirt from the citrus. Then cut into pieces, take out all the bones and also twist through a meat grinder.

Add lemon to the zucchini and now cook for another 20 minutes. We look at the consistency. After cooling, the mass will become a little thicker.

We spread the zucchini mass in sterile jars of any size, immediately roll up with sealed lids, which also need to be processed, usually just pour boiling water or boil for a minute.

If you grind the jam with a blender, and then boil it until thick, you get a wonderful marrow jam. Only you need to evaporate moisture carefully and constantly monitor, the thickening mass can easily burn.

Option 3: Zucchini jam with lemon and orange

This version of zucchini jam with lemon was very popular in the 90s of the last century, when there was a shortage of some products. This delicacy is especially fond of the northerners and Siberians, since the cost of fruits and berries is high. We take juicy, fresh oranges and lemons so that the delicacy has a pronounced and bright aroma.

Ingredients

• 2 kg of zucchini;
• 1.6 kg of sugar;
• 1 lemon;
• 2 oranges.

How to cook

Cut the zucchini pulp into small cubes. If the skin is thin, then you do not need to peel off, you can leave it. Sprinkle the pieces with granulated sugar and let stand for exactly two hours. But you can do this in the evening to start making jam in the morning. In this case, it is advisable to cover the dishes and refrigerate.

Finely chop the oranges together with the peel. If suddenly it is thick, it can taste bitter. In this case, you can add chopped zest and chopped pulp to the jam, bypassing the white dense part. We also cut the lemon and add all the citruses to the zucchini.

After combining the ingredients, you can put the jam on the stove. After boiling, cook for a quarter of an hour, then cool for five hours. After that, we boil for another 15-20 minutes, put the squash jam in jars, roll it up.

If there is only one orange at home, then you can use it to cook only with it and lemon, or add a little more zest, it is she who gives the desired aroma and masks the zucchini.

Option 4: Zucchini Jam with Lemon and Nuts

A very interesting version of thick squash jam with syrup cooking. In addition, walnuts are added to it, you do not need to grind them, let enough large pieces of kernels remain, you can even quarters.

Ingredients

• 150 g of nuts;
• 1 kg of zucchini;
• 1 lemon;
• 800 g of sugar.

Step by step recipe

Cut the zucchini into pieces, sprinkle with sugar and lay in layers, leave for at least four hours, almost all the sugar should melt, a lot of juice will come out. We take out pieces of zucchini with a slotted spoon. We put the liquid with sugar on the stove and prepare the syrup for a quarter of an hour, cook over a fairly high heat.

Put slices of zucchini into boiling syrup and cook for another ten minutes. If the zucchini is not quite young and the pieces are harsh, then we increase the time to a quarter of an hour. Turn it off, cool to room temperature, or just leave it for four hours. The zucchini pieces should be soaked.

Now finely chop the lemon, take out the seeds, and leave the skin, prepare the walnuts. We select all litter and small particles, we take only large pieces. Add with citrus to zucchini.

We put the jam on the stove and you can start sterilizing the cans at the same time. Bring the zucchini to a boil over high heat, then reduce and cook for 20 minutes along with the nuts, do not actively gurgle. If there is foam on top, then carefully collect with a spoon and discard.

It remains only to put the boiling jam in jars, roll up. After complete cooling, we check the lid and send the sweet blank to a cool place.

Such jam can be prepared not only with walnuts, but also with almonds, sometimes sweet kernels of apricot kernels are used, it turns out very fragrant and tasty.

Option 5: Zucchini jam with lemon and dried apricots

Sunny and incredibly aromatic jam with the smell of ripe apricots. Dried apricots are not very much added to it, but thanks to lemon and spices, the zucchini taste is remarkably masked.

Ingredients

• 1 kg of sugar;
• 1 kg zucchini;
• 150 g dried apricots;
• 1 lemon;
• 1 cinnamon stick;
• 1 cm of ginger root.

How to cook

Cut the zucchini, combine with sugar, leave for a couple of hours. We wash the dried apricots, it is better to pour over boiling water in order to surely wash off the plaque and processing agents with which dried fruits are covered.

We put the zucchini on the stove, boil for 10 minutes, add dried apricots, bring to a boil and leave to cool completely. Then bring it to a boil again and let it brew for 3-4 hours.

Finely chop the lemon. We add to the jam at the last stage of cooking, do not forget to take out all the seeds, they are not needed. If citrus with a thick skin, then cut and grind the zest, cut the pulp separately, discard the white crusts, the jam will taste bitter with them.

We throw a cinnamon stick, you can break it into several parts. Cooking zucchini jam a quarter of an hour after boiling, pour it into sterile jars.

By this principle, you can prepare squash jam with the addition of other dried fruits. Raisins, prunes, even apples and pears are fine and will share their taste. It is advisable not to use too soft and processed foods that quickly lose their shape in the syrup.

Hello guests and subscribers of this blog!

Today, an unusual dish is again in our kitchen, for some it will even be a surprise. Because there are still people among you who have never eaten this delicacy in their lives. And let's talk about such a wonderful preparation for the winter, like marrow jam.

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

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

In a nutshell, the cooking process is very quick and easy, the zucchini are cut or twisted through a meat grinder, granulated sugar is added, and unusual ingredients are added to add flavor. And then the jam is boiled on the stove or in a multicooker and poured into jars.

Zucchini jam according to the recipe "Lick your fingers" for the winter with orange

Oh, my God, what color this treat has, as if it were amber. So beautiful, especially it looks great in a vase, just look, salivation is already running. Such tidbits will not leave anyone indifferent, having tried it once, you will definitely want to try again.

You can't even say that these are zucchini, and oranges give this brightest and transparent color. And plus they are still very useful for raising immunity, especially when it is winter and frost outside. This sweetness will appeal to everyone, both children and adults.

Without additives, such a jam will not work, since cooked zucchini do not have a particularly daring taste, they are neutral.

This universal option, which I hope will become the most beloved and savory in your family, and your loved ones will often drop in for seagulls. After all, you will always have something to pamper your friends and girlfriends.

We need:

• Zucchini (zucchini, squash) - 1 kg
• Sugar - about 1 kg
• Oranges (you can also take lime or lemon) - 2 pcs.

Stages:

1. Get to work, because usually such jam is prepared when there is already an excess of vegetables, so you should peel the zucchini. If you see that they already have an old structure, then remove the seeds as well. You only need the pulp.

But, before that, wash vegetables and fruits in running water. Then cut into small pieces and stir the two ingredients in a bowl.

It is not necessary to remove the skin from the orange, but you can also remove the skin if you wish.

If you have very little time, then you can twist all the products through a meat grinder or use a blender.

2. Then, to make more citrus juice stand out, sprinkle the whole mass with granulated sugar and stir. Leave such a gourmet to stand for about 6-8 hours for a "night's lodging".

3. And then, as you wake up in the morning, stir the mixture and cook on the stove. Make the fire medium in size, stir often and inhale the scent of summer. As soon as the jam boils, reduce to low heat and simmer for about 5 minutes. Then turn off and let cool completely to room temperature.

Advice! You can cook in a different way, that is, not in stages, but immediately bring to a boil and simmer the jam for about 2 hours, until it becomes jelly-like or looks like pieces of marmalade.

4. This delicacy has such a thick consistency that you don't even need to add gelatin. You can't even say that this is mainly a dessert made from vegetables.

Transfer the hot treat to clean and dry sterile jars and close tightly under the screw cap.

5. You do not need to turn anything, just let it cool, and then lower it to the basement and store it in a cool place. What a sunny and beautiful delicacy it came out, just can't come off. Bon appetit and be healthy!

A simple recipe for jam with zucchini and dried apricots

Another way to make zucchini jam without sterilization, but it comes out very cool in taste and aromatic. So, rather take this non-tricky recipe and cook it quickly and tasty. In order for you to feel an interesting note, dried apricots berries are added for this.

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, such a dish is cooked for only about 1 hour, and it takes only half an hour to prepare. So this is a fast track and one of the best recipes.

Remember! As a golden rule, the proportions of granulated sugar and zucchini should be 1 to 1.

We need:

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

Stages:

1. Peel the zucchini from the skin; a special knife or vegetable peeler can easily handle this work. Then, arbitrarily, as it is convenient for you, cut the vegetable into small wedges in the form of cubes or cubes.

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

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

Put the saucepan on the fire and start cooking until it boils actively, do not forget to stir occasionally. As the mass has boiled, throw in the cut and twisted dried apricots. Stir and bring to a boil again, simmer on a slow cooker for 30 minutes.

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

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

7. Due to the orange color of dried apricots, the jam came out stunningly colorful and with a bright amber hue, and the lemon gave sourness.

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

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

Serve such a culinary delight with tea or coffee, let your kids dip in such jam, and your husband eats and lubricates it

The most delicious zucchini jam with lemon twisted through a meat grinder

If you still do not know how to cook such a jam, then read this instruction, it will help you figure it out in detail. I like such a weird delicacy very much, it is one of my favorites. After all, it is the lemon that gives this cool aroma and the desired structure.

Did you know? Lemons contain a large amount of pectin, which then makes the finished dish quite dense in consistency, that is, thick. And besides that, it is an excellent preservative that can protect your workpieces from mold. He is always on guard))).

This time, I specially selected for you the option where this dish is made not in pieces or slices, as many are used to, but in the form of jam or, as they say, jam. But you know, such a fruit puree can be an excellent addition to or can be used as a filling in cakes.

We need:

• zucchini or zucchini - from 1 kg
• lemon - 1 pc.
• sugar - 650-1000 kg
• water - 90 ml

Stages:

1. Start by peeling vegetables, a thick crust is useless, cut it off with a vegetable peeler. If you do not have it in your home arsenal, then purchase it, its price is inexpensive within 100 rubles.

You may not need to peel, but in the event that the fruits of the zucchini are quite young and the skin has not yet had time to harden.

2. Well, decided, now chop the vegetable in any convenient way. For example, with such washers.

3. Wash the lemon thoroughly in water and then cut into wedges. If you suddenly find bones, remove them.

4. Now use the hand blender to whisk the food to create this puree. It should be uniform in consistency, without lumps and lumps.

5. Or grind everything in a meat grinder. When I did not have these electrical appliances (because one of them was being repaired), I generally rubbed everything by hand on an ordinary coarse grater.

6. This is what came of it, the color has already changed to yellow, this is thanks to the lemon. Now add sugar and a little water, stir and boil. Reduce to low heat and simmer for 30-40 minutes until the thickness you want. And then transfer the finished jam to sterile jars.

7. Put on nylon caps on them or use screw caps, which are made of metal. It turned out flawlessly, just look what a beauty! It looks like baby food, mashed potatoes))).

Dessert recipe with walnuts and zucchini

Now it has become fashionable to introduce all sorts of interesting ingredients everywhere, for example, the other day I saw one video from YouTube. Honestly, well, I didn't think of it myself. After all, such a dessert looks rich and royal.

If you want to learn more, turn on this story and see this tutorial.

We need:

Zucchini jam - quick recipe "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 are eating canned pineapples. All the pieces are soaked in aromatic juice and the zucchini will acquire a color like pineapple, deep yellow.

Those who have tried are satisfied, and those who have not yet had time, there is a reason to improve.

In addition, if you are tired of all the ordinary recipes, then this one will blow you away. After all, everyone always likes to experiment, especially when there is a whole balcony of zucchini. So what are you waiting for, take and recycle. It's also useful.

We need:

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

Stages:

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

2. Then add granulated sugar and lemon to it, stir. But do not overdo it with vanilla sugar, otherwise it will turn out a little bit with bitterness. For a drop-dead color, put half a dessert spoon of turmeric in the juice. Boil the drink.

3. In the oven, sterilize the glass containers. Boil the metal covers separately in water.

5. As soon as the pineapple juice starts to bubble in the pot, add the sliced ​​zucchini immediately. Reduce the heat and simmer for 20 minutes.

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

Can be consumed with any hot drink or used in salads, for example with or with

How to make amber zucchini jam with lemon and orange slices

And finally, it turned out really great when I tried to combine two citrus fruits. Do dear hostesses, it comes out cool!

Moreover, if it is August or September and the time for preparations is in full swing, you will certainly have to cook according to this simple recipe, and you will be pleasantly shocked.

Zucchini jam comes out super tasty. Because all the pieces look awesomely attractive, and during the cooking process they become really transparent. Save the summer flair in a jar.

We need:

• Zucchini - 2.5 kg
• Orange - 3-4 pcs.
• Lemon - 2 pcs.
• Granulated sugar - about 2 kg, you can 1.5 kg
• Cloves - optional 2 pcs.
• Cinnamon - optional pinch

Stages:

1. Butcher the zucchini, remove the skin from them and chop into small pieces, this time for work I used a nice-cutter, as there were too many vegetables.

Soak lemons and oranges in boiling water for 2-3 minutes to kill all germs.

2. Then chop finely, right along with the peel of the oranges.

3. And then go to lemons. Cubes should be about 1 cm (for all components).

4. Next, combine all the food in a large enamel bowl and add sugar. Stir until the juice comes out. But, there will still not be enough of it, it is better for this mass to stand the whole night (that is, from 4 to 8 hours).

And only then cook over low heat. Once the syrup and all the ingredients have boiled, add cloves and cinnamon as desired. Simmer for 5 minutes, then cool and cook again. Thus, you can repeat this procedure about 4 times.

But, if you have little time, then you can extinguish immediately for about 1 hour, until you achieve transparency of the pieces. If foam forms on the surface, remove immediately.

5. Pack the treat in sterile jars and screw the lids. Keep it at home or in the cellar. Believe that by the New Year all the banks will be empty and you will again want the summer to come quickly again. Bon Appetit!

On this I have all friends, such a sunny note turned out for today. I hope all of these quick recipes are the best for you. And someone will choose the most delicious option for themselves. And it will definitely be from year to year to cook this vegetable jam from zucchini with different notes of citrus aromas and not only for it.

The owner of the blog site was in touch, I say thank you to everyone for your attention. Bookmark this page and visit us more often. Glad to see you all! Goodbye!

Zucchini jam with dried apricots- this is a very tasty, sweet, tender and aromatic homemade preparation, which tastes a bit like pineapples. Cooking marrow jam, like potatoes, carrots, pumpkins, etc., began relatively recently, but such unusual preparations very quickly gained popularity and recognition. And this is no coincidence, because such jam has an unusual taste, which distinguishes it from traditional preparations, thanks to which many housewives have created new recipes for homemade pastries, sauces, drinks and other dishes.

If you have never cooked before zucchini jam, be sure to do this this year, and our recipe, presented to your attention below, will tell you how to prepare such a blank.

So, zucchini jam with lemon and dried apricots - a recipe.

Required Ingredients:

Young zucchini - three kilograms;
- dried apricots - five hundred grams;
- granulated sugar - three kilograms;
- lemon - one medium-sized fruit.

Step by step cooking method.

Step one. First, we need to prepare the zucchini. As in the case of cooking, each fruit must be well rinsed in running water and dried.

Step three. Let's prepare dried apricots. To do this, put it in a small deep container and pour boiling water for one or two minutes. Then we extract the dried fruit from the water and dry it.

Step four. Now grind the zucchini and dried apricots using a conventional meat grinder or food processor until smooth.

Step five. Then put the resulting mass of zucchini with dried apricots in a large enamel basin, and fill it with granulated sugar.

Step six. We transfer the basin to the fire and slowly, stirring with a wooden spoon, so that the raw materials do not burn and spoil the taste and aroma of the future workpiece, bring everything to a boil.

Step seven. After the jam has boiled, reduce the heat and boil it for another thirty to thirty-five minutes.

Step eight. Rinse the lemon well in running water and sprinkle with boiling water. Then rub it on a fine grater along with the zest and squeeze lemon juice directly into the jam, mix and boil everything together for another twelve to fifteen minutes until fully cooked.

Step nine. Pour the prepared hot jam into jars and seal tightly. It is not necessary to turn over the jars with the workpiece and wrap them in warm, it is enough just to leave them to cool at room temperature.

Step ten. The cooled marrow jam with dried apricots and lemon, as well as we transfer it to storage in a cold, dry and dark place, or put it in the refrigerator.

Zucchini jam with dried apricots and lemon can be served with tea as a delicious sweet treat or used as an unusual filling for pies, pies, buns, bagels, rolls and other homemade cakes.

Zucchini is a very healthy vegetable that you can not only fry or stew, cook all kinds of soups, cereals or oven-baked dishes, but also great desserts.

For example, zucchini jam turns out to be especially aromatic, tasty and, of course, very healthy. It is especially good with various additives - citrus fruits, ginger, dried apricots.

If you have not tried such a sweet treat yet, then try it. This jam can be served with tea with toasted toast and various pastries.

Zucchini and dried apricots jam

Ingredients:

• young zucchini - 1 kg
• lemon
• dried apricots - 200 g
• sugar 800 g

Zucchini jam recipe with dried apricots:

1. Pour dried apricots with boiling water for 5-7 minutes to soften it. Drain the water.

2. Wash the zucchini at this time, peel and core with seeds. Cut into small pieces.

3. Slice the washed lemon as you like.

4. Pass all products through a meat grinder to obtain a homogeneous mixture. Can be chopped in a food processor.

Order an energy saver and forget about the previous huge light costs

5. Add all the sugar to the mass, mix well, transfer to an enamel bowl or saucepan and put on medium heat to boil. Stir with a wooden spoon during cooking to avoid burning.

6. When the zucchini jam with dried apricots and lemon boils, reduce heat and cook for 35-40 minutes. If it's very thick, add a little water.

7. In the meantime, rinse and sterilize glass jars, boil the lids for them in water.

8. Immediately place the hot jam in the jars and roll up the lids. Turn them upside down for 15-20 minutes, then put them back and leave to cool.

You need to store such a marrow jam with dried apricots in a dark place at a temperature not exceeding 25 degrees.

Lemon-free zucchini jam recipe

Ingredients:

• young zucchini - 1 kg
• dried apricots - 300 g
• granulated sugar - 750-800 g

How to cook:

1. Pour dried apricots with boiling water for a few minutes, so that it becomes softer, drain and discard in a colander.

2. Remove the skin from the washed courgettes, remove the seeds and core. Cut the vegetable into cubes and grind in a meat grinder along with dried apricots.

3. Add sugar and put on low heat.

4. While stirring, cook after boiling for 30-40 minutes. The jam should thicken during this time.

5. Remove from heat and pour into sterilized jars.

It is usually customary to make jam from various berries and fruits. But some housewives come up with new ways of processing not only sweet fruits, but also vegetables. For example, they make jam from zucchini, carrots and even green tomatoes. And, surprisingly, if you try new dishes from the specified ingredients, it is even impossible to guess what the unusual delicacy is made of - the tastes and specific smells of the products used change so much. This article describes how to make zucchini jam in combination with dried apricots. Each recipe has a distinct flavor and aroma, despite using the same ingredients.

with dried apricots: recipe first

Homemade products prepared using this method are obtained in the form of thick jam. It can be used as a filling in baking pastries or simply served with hot tea. To make such a marrow jam for the winter, follow the description below.

The composition of the dish:

One kilogram of young peeled zucchini;

Two hundred grams of dried apricots;

One large fresh lemon;

Eight hundred grams of sugar.

Preparation:

Zucchini jam with dried apricots: recipe two

By following another method, you can get a transparent delicacy consisting of separate pieces. To make such a zucchini jam with dried apricots, you need to cook it in several stages, changing the ratio of products.

Stage 1. Pour half a kilo of chopped dried apricots with hot syrup, cooked from two glasses of water and two glasses of sugar, and leave the mixture for two to three hours.

Stage 2. Zucchini (two kilograms), chopped into strips or thin slices, together with one lemon twisted through a meat grinder, pour a kilogram of sugar. The mixture must also be infused for two to three hours. The zucchini will let the juice out, so stir occasionally.

Stage 3. Boil each container separately without mixing. Repeat the step two more times after cooling completely.

Stage 4. Drain the jam into a common large saucepan and cook until medium thick to leave enough syrup.

Stage 5. Divide the fragrant mass into jars and roll up. Turn over until cool.

An appetizing delicacy is ready!