Zucchini jam - 10 recipes for the winter with lemon, orange

Zucchini jam often resembles canned pineapple. The vegetable itself is neutral in taste, so any additions in the form of, for example, citrus fruits or spices, enrich it and make the dessert more aromatic and brighter. Making such a jam is easy and even for novice cooks.

Zucchini jam with lemon for the winter

Cooking time: 1 hour 45 minutes - cooking, 12 hours - infusion.

Cooking time: 15 min.

Servings - 2.

• 
  Peel the zucchini and cut them into small cubes.
• 
  Grind the lemon peel to make a zest. Cut the fruit itself into small pieces.
• 
  Transfer the zucchini to a fireproof dish, cover with granulated sugar and stir. After 10 minutes, put on the stove and cook for 45 minutes over low heat.
• 
  Add lemon zest and chopped citrus to the zucchini mass, mix and heat for another 15 minutes. Leave the jam overnight, and then repeat the heating procedure twice more, boiling for 15 minutes and cooling.
• 
  Pour the finished dessert into sterilized jars and store in the cold. Bon Appetit!

Zucchini jam with orange at home

The amber color and bright citrus aroma of this jam will appeal to both adults and children. It is good to serve it with tea, as a sauce for pancakes or cheese cakes, as well as ice cream.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 min.

Servings - 3.

Ingredients:

• Zucchini - 1.5 kg
• Granulated sugar - 1.5 kg
• Water - 250 ml
• Lemon - 1 pc.
• Orange - 3 pcs.

Cooking process:

1. Wash the zucchini, dry and remove the skin. Cut into small cubes, after removing the seeds.
2. Oranges and lemon, without peeling, first cut in a semicircle, and then divide into quarters.
3. Prepare sugar syrup in a saucepan: dilute sugar with 250 ml of water and bring to a boil and cook for 10 minutes.
4. Pour zucchini cubes into the sugar mass and cook for 5 minutes after the syrup boils. Then add chopped citrus fruits there, mix and cook over low heat until the mass begins to thicken. This usually takes at least 45 minutes.
5. Put the finished jam in pre-sterilized jars and close tightly. Keep cool and dark.

Aromatic zucchini jam with lemon and orange for the winter

For making jam, it is better to choose young zucchini with thin skin and juicy pulp. Then the dessert turns out to be especially tender and is well saturated with citrus aromas. As a result, it is absolutely impossible to guess what exactly the sweet preparation is made of.

Cooking time: 3 hours 25 minutes.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• Zucchini - 1 kg
• Granulated sugar - 800 gr.
• Lemon - 1 pc.
• Orange - 1 pc.

Cooking process:

1. Remove the skin from the zucchini, remove the seeds and cut into cubes no more than 1 cm wide.
2. Cover the vegetable with sugar and leave to juice for 2 hours. If you take overripe zucchini, then it will take up to 8 hours for them to release a sufficient amount of juice.
3. Wash citrus fruits, dry and chop finely together with the peel. Pour into a container with the zucchini with sugar.
4. Put the mass on fire and bring to a boil, and then keep for about 5 minutes more. Then turn off the stove, and let the jam cool. Repeat the cooking procedure in the same way twice. At the end, you can boil the jam a little longer if you want a thicker consistency.
5. Divide the mass into sterilized jars, close tightly and leave upside down under a shelter until it cools completely. Afterwards, it is better to store the product where it will be dark and cool.

Delicious squash jam with pineapple juice

Zucchini prepared according to this recipe, soaked in pineapple juice, completely absorb its aroma and taste, and the jam acquires a special brightness. The result is a tropical dessert that is good for baking or as a sauce for dairy products.

Cooking time: 55 min.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• Zucchini - 700 gr.
• Granulated sugar - 1 tbsp.
• Lemon - ½ pc.
• Pineapple juice - 1 tbsp.

Cooking process:

1. Peel the zucchini from the peel and seeds, cut the pulp into small cubes.
2. In a refractory dish suitable for the volume, fill the chopped zucchini with granulated sugar.
3. Add pineapple juice to the mass and mix.
4. Put a saucepan with zucchini, sugar and juice on the fire, bring to a boil and cook over low heat for 15 minutes. Let the mass cool, and then boil again for 15 minutes.
5. Grind half of the lemon in a blender or using a meat grinder along with the peel, and then put the citrus mixture in the jam. Stir and cook for about 10 minutes.
6. Pour the finished jam into jars, seal and store in the cold. Bon Appetit!

How to prepare zucchini jam with apples for the winter?

Ingredients such as apple and ginger root are used in this recipe, which makes the squash jam especially spicy and unusual, similar in consistency to jam. The dessert is prepared quickly, and the result will amaze even discerning gourmets.

Cooking time: 55 min.

Cooking time: 15 min.

Servings - 3.

Ingredients:

• Zucchini - 1 kg
• Apple - 300 gr.
• Ginger (root) - to taste.
• Lemon juice - 100 ml
• Granulated sugar - 1 kg

Cooking process:

1. Remove the peel from the apple, peel of seeds and inner films, grate on a fine grater.
2. Peel and grind the ginger root in the same way.
3. Grind the pulp of young zucchini in a blender or with a grater until puree, mix with apples and ginger.
4. Add lemon juice and the right amount of sugar to the mass. Bring it to a boil and cook for about 20 minutes, stirring constantly, at medium heat.
5. Then increase the fire and boil the jam for another 20 minutes, not forgetting to stir. Then pour the hot dessert into suitable jars and seal. Keep the jam in a cool place, serve with bread and butter or porridge.

A simple and delicious recipe for squash jam with dried apricots

The dried apricots in this recipe add a pleasant amber hue to the dessert, a wealth of flavor nuances and the benefits of dried fruits. This jam can be eaten with tea, added to dairy desserts or as a filling for baked goods.

Cooking time: 55 min.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• Zucchini - 1 kg
• Lemon - 1 pc.
• Dried apricots - 200 gr.
• Granulated sugar - 800 gr.
• Water as needed.

Cooking process:

1. Sort dried apricots and pour boiling water. After a couple of minutes, drain the liquid and lightly dry the dried fruits, putting them on a paper towel.
2. Remove the skin from the zucchini and remove the seeds.
3. You can leave the lemon unpeeled, cut into arbitrary pieces and make sure that there are no seeds left in them.
4. Grind all prepared products with a meat grinder until smooth, into which add the specified amount of sugar.
5. Heat the jam and simmer for about 40 minutes, stirring constantly, adding a little water if necessary, if the zucchini has not been juiced. After the specified time, the jam should thicken.
6. Put the mass in sterilized containers, seal and leave to cool in the heat, turning it upside down.

Zucchini jam through a meat grinder for the winter in jars

The minced ingredients in this recipe turn a banal jam into a fragrant jam. Its consistency is thicker and is suitable as a filling for pies or as an addition to ice cream or pancakes.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• Zucchini - 1 kg
• Granulated sugar - 800 gr.
• Lemon - 190 gr.

Cooking process:

1. Cut the peeled zucchini into large pieces, take out the seeds and pass the vegetable pulp through a meat grinder.
2. Pour the grated mass with the specified amount of granulated sugar and leave it for the zucchini to let the juice out. It is better to take young vegetables: they are juicier and more tender.
3. We place the container with the squash-sugar puree on the fire and simmer over low heat for about 15 minutes.
4. Grind the lemon together with the peel in a meat grinder and add to the jam.
5. Cook the mass for another 15 minutes, so that it thickens slightly, transfer to jars, tightly closing the lids, and store in the cold.

Delicious zucchini and pumpkin jam at home

If the flesh of the zucchini has a neutral taste and absorbs third-party aromas, then the pumpkin has a characteristic flavor. It turns out a delicate in consistency and incredibly tasty dessert, the ingredients of which cannot be immediately identified by the participants in the tea party. And the spices used will pleasantly surprise anyone who tries such a jam.

Cooking time: 55 min.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Zucchini - 1 kg
• Pumpkin - 2 kg
• Lemon - 2 pcs.
• Orange - 3 pcs.
• Granulated sugar - 2.5 kg
• Water - 2 tbsp.
• Ground cinnamon - to taste.
• Grated nutmeg - to taste.
• Ground ginger - to taste.

Cooking process:

1. Peel the pumpkin and vegetable marrow, remove the seeds and cut into small cubes.
2. Remove the zest from the lemons, and chop the pulp in proportion to the pumpkin and zucchini.
3. Peel the oranges, cut the fillet into small pieces.
4. Prepare syrup from water and sugar in a refractory dish suitable for the volume. It should drain off the spoon with a thin thread.
5. Put prepared vegetables and fruits in the syrup, add spices and cook until the mass becomes bright amber.
6. Arrange zucchini and pumpkin jam with spices in jars, cork and store in a cool place.

How to make zucchini jam for the winter in a slow cooker?

Zucchini jam turns out to be tasty and tender, even if you cook it in a slow cooker. The process does not take too much time, and the result will delight both an experienced chef and a young housewife.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Zucchini - 1 kg
• Granulated sugar - 500 gr.
• Lemon - 2 pcs.
• Orange - 1 pc.
• Citric acid - 2 tsp

Cooking process:

1. Peel the zucchini and remove the seeds, cut the pulp into small cubes no more than 1 cm in size.
2. Do not peel the lemons and oranges, chop into pieces commensurate with the zucchini.
3. Put everything in a fireproof dish, cover with sugar and stir. Leave to infuse in a warm room for an hour.
4. After the specified time, put the zucchini-lemon mass into the multicooker bowl, add citric acid, mix and turn on the "stewing" mode for 40 minutes. You need to cook the jam with the lid open and stirring occasionally. Then let it cool, and then repeat the process with stewing for 40 minutes.
5. Pour the finished jam into sterilized jars and close tightly. Dessert can be served with tea or added to porridge or cottage cheese.

Zucchini jam for the winter "Lick your fingers"

To make such a jam, you will need a number of additional ingredients that make the dessert incredible and amazing. Spices add brightness to the taste, and rhubarb gives an additional pleasant taste. Just lick your fingers!

Cooking time: 1 hour 20 minutes.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Zucchini - 250 gr.
• Rhubarb - 2 stems.
• Lemon - 1 pc.
• Orange - 1 pc.
• Ground cinnamon - 1/3 tsp
• Granulated sugar - 1 tbsp.
• Fresh thyme to taste.
• Ginger (root) - 5 slices.
• Ground turmeric - to taste.

Cooking process:

1. To make this jam, it is important to use only young, freshly picked squash and rhubarb stalks. Rinse and cut into small cubes.
2. In a container suitable for the volume, pour the zucchini and rhubarb with sugar, let them stand for about half an hour, so that they start up the juice.
3. Remove the zest from the lemon and orange, and squeeze the pulp to make the juice, which is added to the jam. Then pour spices there, except for turmeric, and thyme sprigs.
4. Place on the stove and cook over medium heat for about 10 minutes, then remove the thyme and continue cooking for another 15 minutes. Finally add turmeric, which adds color to the jam.
5. Put the thickened mass in sterilized jars and seal. You can put a piece of cinnamon sticks in each for extra flavor. You can store this jam at room temperature. Enjoy!