Everything will be delicious with zucchini jam. Zucchini jam

28.03.2024 Restaurant notes

It’s good to have your own plot - everything is fresh, natural and cheap, you don’t have to wait to buy vegetables in bulk. After all, everything you need is in your garden. Anyone who has ever grown zucchini in their garden knows how rich the harvest will be in most cases. And when zucchini season arrives, the daily menu is filled with dishes made from this vegetable. And how many recipes for preserved zucchini! That's why planting zucchini is profitable - you can eat it all summer and stock up for the winter. Today, zucchini jam recipes from Alla Kovalchuk are extremely popular.

Zucchini jam with dried apricots from Alla Kovalchuk

To make jam from zucchini and dried apricots you will need the following ingredients:

1kg sugar;
1 kg of zucchini;
300 g dried apricots;
1 lemon.

Well, the cooking process itself will not take much time and effort:

First, dried apricots are soaked in warm water for at least an hour.
While the dried apricots are soaking, peel the zucchini, cut them into small pieces and leave for an hour so that they release the juice.
Drain excess liquid from the zucchini, add sugar and cook over low heat for half an hour.
Grind dried apricots and lemon, then add to the zucchini.
Continue to simmer the zucchini jam over low heat for no more than a quarter of an hour.
Mix the jam with a blender until you get a homogeneous consistency.
Grind the mass through a sieve.
Place the prepared hot jam in a sterilized container and roll it up.
Hot jars are turned upside down, wrapped and left for several hours.

Zucchini and cherry plum jam from Alla Kovalchuk

To prepare another unusual zucchini jam from Alla Kovalchuk, you will need:

500 g zucchini.
500 ml purified water.
500 g cherry plum.
1.3 – 1.5 kg of sugar.

The preparation sequence for this recipe is no more complicated than the previous one:

The zucchini is peeled and cut into small cubes, the cherry plum is cut into 2-4 parts, depending on its size.
Place the zucchini in sterilized jars ¾ full, and lay a layer of cherry plum on top.
Prepare sugar syrup from water, sugar and lemon, pour it into a container with zucchini and cherry plum.
Leave the jars for a few minutes to steep.
The syrup is poured into one container, boiled and the zucchini and cherry plum are poured again.
The jars are rolled up, turned over and wrapped for several hours.

Video of three unusual jam recipes from Alla Kovalchuk

Bon appetit!

During the season, I always have endless supplies of zucchini, so I take great pleasure in preparing a lot of delicious dishes from this vegetable. Not least among them are recipes for homemade zucchini for the winter.

Today I would like to offer you a rather original dessert recipe - we will prepare bright and delicious zucchini jam. Few people will guess what exactly it is made from - moderately sweet, with a rich citrus taste and aroma, this jam can be eaten simply with a piece of white bread, pancakes and pancakes. It also excels in baking.

I indicated the weight of the zucchini in already peeled form. We use orange and lemon partially: we need the zest and juice of these fruits. By the way, I don’t recommend reducing the amount of granulated sugar - the jam will not be sickly sweet. In total, from this amount of products I get 2 half-liter jars of proven preparation for the winter.

Ingredients:

Cooking step by step:

To prepare this delicious and aromatic zucchini jam, we need zucchini, granulated sugar, as well as lemon and orange. Choose citrus fruits that are smooth, juicy, with intact peel, as we will use the zest.

First, peel the zucchini: remove the peel and remove the soft inside with the seeds. We weigh the pulp - it should be one and a half kilograms.

Now you need to chop the zucchini. You can use a meat grinder or food processor. Those who like to get involved can use a grater. The main thing is that you get porridge (as small as possible).

Transfer the mixture into a cauldron or thick-walled bowl and cover with granulated sugar. Place on the fire and simmer under the lid at medium boil (the mass will not bubble, but gurgle) for about 20 minutes.

At this time, remove the zest from the orange and lemon - the topmost layer without the white layer. Don’t forget to wash the fruits thoroughly and pour boiling water over them, and then roll them vigorously on the table - this way they will release their juice better. Extract the juice using any convenient method. I got about 180 milliliters.

Grind the juice and zest into porridge. I use a blender for this - literally one minute and the result is an incredibly aromatic liquid.

Add the citrus mixture to the zucchini, which has already partially boiled. Now you will need to cook the jam without a lid, stirring it from time to time (especially carefully along the bottom).

The mass evaporates quite quickly, the jam begins to spit out - neatly, maybe up to the ceiling! Cook until medium thick - the zucchini jam will thicken even more after it cools completely.

Don't know what to do with your huge harvest of zucchini? There is a great way to utilize a decent portion of this vegetable into a delicious jam. Moreover, there are many ways to prepare an unusual dessert. In this article you will find the best selection of a wide variety of recipes for making zucchini jam. So, let's begin…

The variety of zucchini does not matter, but bright yellow vegetables will look a little more advantageous in the final dish. For harvesting, you can use both freshly picked fruits and those that have been in storage for several months. This allows you to do canning in your free time from gardening chores.

Preparing zucchini involves washing, peeling and removing ripened seeds. To free the peeled zucchini from the seeds, cut them lengthwise into two halves. Armed with a tablespoon, the seeds are removed along with the internal fibers.

Methods for making jam

With lemon

1.5 kilograms of peeled zucchini are grated on a medium-sized grater. A meat grinder or food processor will help make the procedure easier. Slicing will immediately produce a large amount of juice, but it is best to let it sit for about 30 minutes. To speed up the juice formation process, add 700 grams of granulated sugar to the zucchini and mix the contents of the bowl. While the zucchini releases its juice, remove the zest from the lemon with a grater. Then, using a sharp knife, the citrus is freed from the white part of the peel. The aromatic pulp is cut into thin cubes or also punched with a blender. Combine fruits and vegetables and knead well. The mass is put on fire and boiled on low heat for 25 minutes. When the jam thickens, turn off the fire, and pour the hot mass into jars that have been sterilized and dried.

Marina Lomaka in her video invites you to familiarize yourself with the option of making zucchini jam with mint and lemon

Easy way with oranges

For 1 kilogram of peeled zucchini take 500 grams of sugar and 1 large and, preferably, sweet orange. The zucchini is cut into medium pieces that can easily pass into the meat receiver of your meat grinder. The orange is washed, peeled and coarsely cut, removing all seeds if possible. The prepared products are passed through the finest grate of the meat grinder and sugar is added to them. Before putting the bowl of future jam on the fire, the fruit and vegetable mass is allowed to “rest” a little. This time is necessary to release a sufficient amount of juice. Cook the jam over low heat for 20 minutes, constantly monitoring foaming. After the jam stops foaming profusely and the mass thickens, remove the bowl from the heat.

Zucchini jam with apples

The amount of zucchini, apples and sugar for this recipe is taken in equal proportions. Vegetables are weighed and grated. Add 50% of the measured amount of sugar to the cutting so that the zucchini begins to produce juice. Meanwhile, the apples begin to be processed. They are cleaned and cut into small arbitrary cubes or plates.

The fruit slices are added to the zucchini, the remaining granulated sugar is added, and the mixture is placed on the fire. Cook the jam for 20 minutes, continuously stirring the contents of the pan with a wooden spatula. When the apples become completely transparent and the zucchini has boiled and turned into a thick mass, turn off the heat.

Jam with lemon and dried apricots

This recipe is worthy of special attention, as the zucchini dessert turns out very tasty.

Dried apricots, 200 grams, are thoroughly washed with warm water, placed in a small bowl, and poured with boiling water. To ensure better drying of dried fruits, cover the container with a lid. In this form, the dried apricots should soak for an hour.

The zest is removed from the lemon with a grater, and the juice is extracted from the pulp. In order to save food, lemon can be used entirely by chopping it together with other products.

1 kilogram of zucchini, freed from seeds and skin, is passed through a meat grinder. Do the same with dried apricots and lemon. The fruit and vegetable mass is mixed with 800 grams of sugar and placed on the stove. Cooking jam takes from 30 to 50 minutes. It depends on how thick you want the original product to be.

You can find out the details of this recipe from the video from the channel “Isn’t it time for us to refresh ourselves? I think it's time!

How to store and use zucchini jam

Zucchini jam is simply a wonderful dessert dish. It is used as an additive to pancakes or pancakes, as a sweet filling for baked goods, and also simply as a snack for tea. The shelf life of jars of zucchini jam is 1.5 - 2 years, provided the product is rolled up in a sterile container.

Zucchini is simply a versatile vegetable; it can be fried, baked, or stewed. They also make wonderful jam, and Alla Kovalchuk shares a recipe for a delicious dessert made from a product such as zucchini. To prepare, you will need 2 hours of time, as well as minimal cooking knowledge, as this is a very simple and affordable recipe.

Step-by-step recipe for zucchini jam from Alla Kovalchuk

To prepare this dish, it is better to take young zucchini, they are softer and do not have such pronounced seeds. If you have an old zucchini, you need to peel it and remove the middle, leaving only the pulp. In total to prepare this dessert you need to take:

2 kg of zucchini;
1.5 kg sugar;
3 lemons.

Peel the zucchini, remove the seeds and cut into small pieces. Scald the lemons with boiling water to remove possible contamination, because the peel is always processed, cut into pieces and beat with a blender into a paste.

Cover the zucchini with 1/3 of the sugar and let stand until it releases its juice, about 1 hour. To prepare zucchini jam according to Alla Kovalchuk’s recipe, take a container into which you place the zucchini with syrup, add the remaining sugar and mix thoroughly. Place over low heat and cook, stirring constantly, until it boils. Now add the lemon puree to the zucchini and cook for another 15 minutes, stirring.

At this time, prepare sterilized jars. When ready, put the zucchini jam from Alla Kovalchuk into jars and seal.

Zucchini jam with cherry plum from Alla Kovalchuk

If you decide to make zucchini jam with a special taste, we recommend this recipe. Cherry plum gives zucchini such a subtle taste that they become like pineapples. This is an old and proven recipe for zucchini jam; Alla Kovalchuk simply repeated it in one of the programs “Everything will be delicious.” Prepare the following products:

1 kg cherry plum;
1 kg of zucchini;
2.5 kg of sugar;
1 liter of water.

The quantity of products can be varied according to your taste, as there may be more juicy zucchini, or not very sour cherry plum.

Peel and remove the seeds from the zucchini, cut into small cubes and place in sterile jars. Place a layer of cherry plum on top, after removing the seeds. Make a syrup from sugar and water, you can add a little citric acid and pour it into jars, let it stand for 5 minutes. Then drain the syrup from the zucchini jam; Alla Kovalchuk advises doing this so that the zucchini becomes softer. Bring the syrup to a boil again, pour hot into the jars and roll up the lids, turn over and let cool.

During my student years, when I was studying at the institute, and living with my friends in a dormitory, my parents brought us canned food, potatoes, and other vegetables from the garden twice a year by car, so that “poor students would not die of hunger.”

We kept all this stuff under the bed, and believe me, not a single can of preserved food exploded! Among all the preparations, I liked canned zucchini the most: with vinegar, with garlic, without unnecessary spices and herbs.

Much water has passed under the bridge since then, but my mother’s canned zucchini remains timeless. A delicious and simple recipe with a nostalgic twist that has a special place in my recipe notebook.

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