Zucchini jam with lemon and dried apricots - bright sunny dessert that tastes like apricot jam... Don't worry, only one lemon is needed, and dried apricots only need 200 grams per pound of zucchini, so you can save money (this widespread vegetable is much cheaper than apricots).

I put less sugar in such a blank than in any other fruit dessert: the zucchini does not contain acid, so you don't have to worry about the jam fermenting. To receive the desired consistency I add pectin or any other thickener (for example, a mixture of "Confiture", which is in many stores). To give the jam unforgettable scent, put a pinch nutmeg for each half-liter jar of goodies.

If you roll jam for the winter, you need to take care of jars with suitable lids, screw or tin, turnkey. In general, it can be cooked as a "duty" dessert for tea, cooled, closed nylon cover and refrigerate. This yummy will be ready for tasting in 3 days.

Ingredients

Cooking time: 60 minutes

Recipe for making zucchini jam with lemon and dried apricots

Rinse dried apricots well, put in a bowl. Pour in 100 ml of hot water. Leave it on for half an hour.

Rinse young zucchini and cut into 1 cm cubes.
mature fruits, then they must be peeled and seeds removed.

Wash the lemon thoroughly hot water to remove the waxy coating that is harmful to health - it is applied to the peel during storage. Divide the fruit lengthwise into 4 pieces, and then cut each quarter into thin slices (including the skin).

Pour the liquid in which the dried apricots were soaked into a saucepan. Put on a small fire (preferably on a divider), add 150 g of sugar and heat until it is completely dissolved. You should get a clear syrup.

Squeeze dried apricots well from the liquid with your hands, cut into strips or cubes.

Dip zucchini cubes, lemon and dried apricots into a saucepan with syrup.

Mix thoroughly, simmer for 1 hour. As a result, the zucchini should become soft and transparent. Remove the foam that will appear on the surface of the dessert with a spoon.

Combine 1 tsp in a small container. sugar and pectin.

Add the sugar pectin mixture and a pinch of nutmeg to the jam. Stir well. Cook over low heat for a couple of minutes.

Prepare the container for storage: wash with hot water and soda, rinse thoroughly, scald with boiling water.

Pour hot jam into a jar and close with a nylon lid. Or, hermetically seal, as mentioned above.

Dried apricots in this recipe can be replaced with apricots - it is advisable to choose fruits that are not too cloying, with a slight sourness. So the taste of the jam will become brighter and more original. The proportions will change slightly: instead of 200 g dried berries I take 300-350 g of fresh ones, cut them into quarters, remove the seeds, but do not throw them away, but break them - I take out the nucleoli and put them together with the prepared fruits in a saucepan with syrup.

This option is relevant for housewives who grow own apricots in the country, although really worthy to cook without dried apricots or its "substitutes".

Don't know what to do huge harvest zucchini? There is great way dispose of a decent portion of this vegetable for tasty preparation in the form of jam. Moreover, there are ways to cook unusual dessert there are many. In this article you will find the best selection a wide variety of recipes for the preparation of squash jam. So, let's begin…

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

Preparation of zucchini consists in washing them, peeling them and removing ripe seeds. To free peeled zucchini from seeds, cut them lengthwise into two halves. Armed with a tablespoon, the seeds are removed along with the inner fibers.

Jam making methods

With lemon

1.5 kilograms of peeled zucchini are rubbed on a medium-sized grater. A meat grinder or food processor will help facilitate the procedure. Slicing will immediately give a large number of juice, but it is best to let it brew for 30 minutes. To speed up the process of juice formation, add 700 grams of granulated sugar to the zucchini, and mix the contents of the bowl. While the zucchini is letting the juice out, peel the zest off the lemon with a grater. Then, using a sharp knife, the citrus is freed from the white part of the skin. The fragrant pulp is cut into thin cubes or also punched with a blender. Combine fruits and vegetables and mix well. The mass is put on fire and boiled on minimal heat for 25 minutes. When the jam thickens, the fire is turned off, and the hot mass is poured into sterilized and dried cans.

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

The 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, which can freely pass into the meat receiver of your meat grinder. The orange is washed, peeled and coarsely chopped, removing as much of the seeds as possible. Prepared products are passed through the smallest grate of the meat grinder and sugar is added to them. Before putting the bowl with the future jam on the fire, the fruit and vegetable mass is given a little "rest". This time is needed to isolate enough juice. Cook the jam over low heat for 20 minutes, constantly controlling the 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. 50% of the measured amount of sugar is added to the slicing so that the zucchini begins to give juice. In the meantime, they begin to process the apples. They are cleaned and cut into small random cubes or plates.

Fruits are added to the zucchini, the remaining granulated sugar is added, and the mass is put on the fire. Jam is boiled for 20 minutes, continuously stirring the contents of the pan with a wooden spatula. When the apples become completely transparent, and the zucchini is boiled and turns into a thick mass, turn off the fire.

Jam with lemon and dried apricots

This recipe deserves special attention, as the zucchini dessert turns out to be very tasty.

Dried apricots, 200 grams, washed thoroughly warm water, put in a small bowl, and pour boiling water over it. To make dried fruits better on the way, cover the container with a lid. In this form, dried apricots should be soaked for an hour.

Peel the zest from the lemon with a grater, and extract the juice from the pulp. In order to save food, lemon can be used completely by grinding it along with other products.

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

You can learn the details of this recipe from the video from the channel “Isn't it time for us to eat? I think it's time! "

How to store and use squash jam

Zucchini jam is just wonderful dessert dish... It is used as an additive to pancakes or pancakes, as sweet filling for baking, as well as just a bite to tea. The shelf life of jars with squash jam is 1.5 - 2 years, provided that the product is rolled up in a sterile container.

10.11.2018

By the way, we have canning jars, seamers and other canning products for sale!

Required Ingredients:

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

Step by step method cooking.

Step one. First, we need to prepare the zucchini. As in the case of cooking squash caviar, 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 place 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, turn down 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 fine grater together with the zest and squeeze the 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. There is no need to turn over the jars with the workpiece and wrap them in warm, it is enough just to leave them to cool down at room temperature.

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

In seasons skillful housewives will prepare stocks from any ingredient, vegetable and fruit delicacies are increasingly combined in unusual delicacies.

Perfect for lovers of delicious and sweet preparation, marrow jam with dried apricots, this cooking masterpiece conquers from the first acquaintance. Juicy and light fruits go very well with dried fruits, and become not only tasty, but also healthy.

Zucchini is a good option for making jam, it turns out to be tender and aromatic and in order to get thick consistency no need to cook for a long time. Products for cooking must be fresh: it is better to use young zucchini and choose small fruits.

Also, a traditional component for marrow jam is citrus fruit, which is very dependent on taste qualities blanks.

You need to pay special attention to the choice of dried apricots and buy natural product: it is better to buy dark berries, dried in the shade or apricot (you can steam it before cooking and remove the seeds).

Zucchini jam with dried apricots

Ingredients

• - 1.2 kg + -
• - 900 g + -
• - 300 g + -
• Grapefruit - 400 g + -
• - 100 g + -
• - 1 glass + -

How to make zucchini jam

1. First, prepare the syrup: pour water and lemon juice into a small saucepan. Put on fire, add 1.5 cups of sugar, bring to a boil and simmer for 10 minutes, stirring occasionally, then remove from heat.
2. Wash and peel the courgettes well, cut each fruit lengthwise and remove the seeds and core. Cut the courgettes into small cubes and place in a cooking container, pour over the syrup and stir. Leave the zucchini and syrup for 5-10 minutes and stir a few more times.
3. Cut dried apricots with a knife into long thin strips (if the dried apricots are not very hard, you do not need to soak them, it is enough to wash in hot water). Wash and pour the grapefruit boiled water, cut into small wedges and remove the pits, or you can grind the grapefruit in a blender.
4. Now put on medium fire a saucepan with zucchini, add the rest of the sugar, dried apricots and cook after boiling for 25 minutes. Stir the jam periodically and skim off the resulting foam. When preparing any jam, use a wooden stirring paddle.
5. Then, reduce heat to low, add chopped grapefruit, and cook for another 40 minutes. You can cook the jam longer if you want to get a very thick consistency.
6. Pre-prepare jars and lids for marrow and dried apricot jam. Boil the lids for a few minutes in water, and wash the jars well, sterilize if desired (in general, it is enough to wash the containers for jam, the amount of sugar allows the product to be well stored even without sterilization).
7. Spread out ready-made jam in jars, roll up and cool at room temperature. Then send the workpiece to a cool storage place.

Excellent zucchini jam with dried apricots and grapefruit will decorate your winter tea party. Also, squash jam can be used to prepare your favorite dishes.

How to use squash jam in cooking

• Zucchini delicacy is perfect for baking, as it keeps its shape well. You can make delicious bagels and buns, and the pie from shortcrust pastry with zucchini jam will become the number one dish for a festive tea party.
• Fragrant and sunny food in jars is simply created for cooking jelly. Try to make jelly with him, and you will not drag children by the ears from the fragrant and sweet drink. Offer cookies or buns to the jelly, and hearty snack guaranteed.
• For fans of experiments, marrow jam with dried apricots can become the basis for making sauces for meat. Preheat a skillet and add 200 g of jam, add a pinch ground ginger, and a handful of chopped capers. Simmer the sauce for 5 minutes and add 1 teaspoon balsamic vinegar, stir and remove from heat. After cooling, serve the sauce from squash jam with dried apricots for poultry, lamb or beef.

Zucchini jam with dried apricots is very easy to prepare, and use in different options to your taste. Such a preparation must be present among the stocks and delight you with its taste and aroma!