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Zucchini jam, step-by-step recipe with photos

In the zucchini jam, you can also add raisins or walnuts at the rate of 150 g per 1 kg of zucchini.

And instead of lemon, you can use an orange.

  • lemon (zest, juice)
  • 1 kg of zucchini
  • 5 g of citric acid powder
  • 1 kg of sugar

Zucchini is boiled, fried, baked and cooked on the grill. Zucchini can be made pancakes, meatballs, caviar. .

Jam is considered a traditional Russian delicacy. This is a great way to preserve berries and fruits, the season.

Nowhere is culinary skill closer to alchemy as much as in preparations for the winter! Not so easy .

I also cook such preserves, only I twist everything in a meat grinder, cooked in slices, I didn’t like it and I don’t choose lemons and more bones — I like it when it tastes bitter. I boil it in several receptions; I boil — I put it off 3 times.

Girls boil water throw there zucchini for three to five minutes and pour into drushlak.

Then in a saucepan with the syrup and cook, 10 minutes before the end of cooking, add lemon with zest.

The jam will not be very liquid then.

Lemons give seeds of bitterness, not lemon, so they must be removed.

Jam is wonderful and very simple!

Olya, if you want the jam to be thick, after each boiling it needs not just to be cooled, but to stand for some time.

I usually fall asleep for the night with sugar, in the morning I bring to a boil, turn off the stove and leave until evening.

Again I bring to a boil and leave until morning. On the second morning, all the same. If the jam is still not very thick, then in the evening I boil again.

With this method, the syrup is absorbed into the softened zucchini and jam thickens.

For the rest, I cook like "Marysia ".

on 3 kg. zucchini we need: 1 l. pineapple juice 1.5 tbsp. sugar sand 2 tsp. citric acid Sliced ​​zucchini and all other ingredients are mixed, bring to a boil and boil for 5 minutes. Hot lay in sterilized jars and rolls.

Everything! And now — postscript: after five minutes of boiling, my scallops became just sweet and boiled, and the juice, of course, is what we need!

Boil at the minimum until they become translucent — about 15 minutes. When cold — really taste like pineapples! Yummy!

But I’ll take less sugar next time, but this is someone you like.

I cooked: 1kg zucchini 1kg sugar 1 lemon with zest. Zucchini cut into cubes, fall asleep sugar left overnight. In the morning squash swim in syrup (I do not add water). boil 3 times for 15 minutes after boiling. For the third time I add sliced ​​lemon. I boil it smaller, pour it over the cans and twist the lid.

Cooking does not crystallize. You can do with an orange, but I really like it with lemon.

Thank you, wonderful tea treat.

Girls, I got very liquid jam.

Did everything according to the recipe: ((((Why?

Instead of a lemon, add an orange, preferably two, along with the zest, but without stones.

The taste, the flavor is just super.

But I did not succeed. What is it dark (brown) Well straight rastroilas.

and I like it when I taste bitter, I twist everything in a meat grinder — lemons, zucchini + sugar, and cook it in three steps, boil it, turn it off and so on three times, pour it hot under iron lids. Sahara put a little half the volume of zucchini

Fuuu, invite, how disgusting. Why in the home cooking such chemistry shove.

Girls, try instead of lemon add dry juice with a peach or apricot flavor and boil it all with almonds, so this is yummy.

I cooked like this: cut zucchini with cubes, well, about 2 to 2 and twisted 2 lemons and 2 oranges (large) in a meat grinder, added water, I don’t remember exactly, so I went to the site, but it seems like 1 cup per 1 kg. sugar, since zucchini and oranges with lemons give so much liquid, I cooked for 40 minutes. Everyone likes it, but it tastes like apricot jam, especially the son loves. Yes, the zucchini took 2 pieces of 1 kg each.

I cooked such a jam in my childhood)) I hadn’t been sick all winter.

Now I want to cook again!

And I made this kind of jam. In winter, the guests were surprised and did not believe that the zucchini

Olga! And if you try to peel a lemon?

Indeed, in this peel basically all the bitterness!

I will try to remove the skin.

It is better to take not 1 kg of sugar, but 0.5 kg, and add lemon not immediately, but at the end of cooking.

It turns out as pineapple jam.

hello, I’ve tried to make such a jam, and really lemon has given bitterness, added more sugar, I don’t even know if it will help? : (((

and I’m not doing that. I boil syrup from water, sugar and twisted lemon and orange (pre-fill them with boiling water to remove bitterness from the rind and remove the bones) and pour chopped courgettes. Keep the courgettes in the syrup until it becomes warm, drain the syrup, boil it. In general, I repeat the process 4-5 times.

Cook longer, but if you bring to a boil with zucchini, they will become soft, if the syrup is drained zucchini will be like candied fruit.

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