5 recipes for original zucchini jam

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Add bananas, citrus fruits, ginger and dried fruits to the vegetable, and your loved ones will never guess that marrow jam.

Young zucchini can be used whole. And for old vegetables, you must first remove the skin and seeds. In the second case, the mass indicated in the ingredients will refer to the already peeled zucchini.

If you want to store the jam for a long time, put it in sterilized jars and roll it up. Then turn the cans over, wrap something warm, wait until they cool completely, and put them in a cool, dark place.

1. Zucchini jam with lemon

Ingredients

• 1 kg of zucchini;
• 1 kg of sugar;
• 100 ml of water;
• 1 large lemon.

Preparation

Cut the courgettes into small cubes. Put almost all the sugar in a saucepan and add water. While stirring, bring to a boil over moderate heat.

Toss the zucchini and the remaining sugar in the syrup. Cook, stirring occasionally, for 10-15 minutes, until the sugar grains dissolve. If the zucchini is old, cook the jam under the lid to soften the vegetables faster.

Cut the lemon into wedges and remove the seeds. Grind the fruit with a blender and add to the zucchini. Stir and cook the jam for another 20 minutes. If you cook it for 10-15 minutes longer, then the syrup will become thicker.

And in this article, you will find a recipe for incredibly tasty and sweet zucchini in pineapple juice:

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2. Zucchini jam with oranges and ginger

Ingredients

• 2 oranges;
• ½ a small root of ginger;
• 1 kg of zucchini;
• 1 kg of sugar;
• 50–70 ml of water;
• a pinch of cinnamon is optional.

Preparation

Grate the orange zest and ginger on a fine grater. Cut the courgettes and orange pulp into small cubes.

Place the zucchini, oranges, zest, and ginger in a saucepan. Cover with sugar and stir. Cook over medium heat, stirring occasionally, for 10-15 minutes. The zucchini should be soft.

Pour in water, bring to a boil and cook for another 20-30 minutes. The longer the jam is cooked, the thicker it will be. 5 minutes before cooking, you can add cinnamon to the zucchini.

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3. Zucchini jam with dried apricots and lemon

Ingredients

• 150 g dried apricots;
• 1 kg of zucchini;
• 1 kg of sugar;
• ½ lemon.

Preparation

Fill the dried apricots with hot water for 15 minutes to soften them. Then drain the liquid and squeeze the dried fruit with your hands.

Grind the zucchini and dried apricots with a meat grinder or blender. Transfer the resulting mixture to a saucepan, add sugar and stir.

Bring to a boil over medium heat. Reduce it and cook the jam, stirring occasionally, for 40 minutes.

Grate the lemon zest on a fine grater and squeeze the juice out of the fruit. Add the zest and juice to the saucepan and cook for another 15 minutes.

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4. Zucchini jam with apples and raisins

Ingredients

• 1 200 g zucchini;
• 700 g icing sugar;
• 2 sweet and sour apples;
• 200 g raisins;
• a pinch of vanillin.

Preparation

Cut the courgettes into small cubes and place in a saucepan. Cover them with powdered sugar and put on moderate heat. While stirring, bring to a boil and cook for 20 minutes.

Grate peeled apples or cut into small pieces. Add apples, raisins and vanillin to a saucepan and cook for another 10-15 minutes.

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5. Zucchini jam with bananas

Ingredients

• 3 kg of zucchini;
• 5-6 bananas;
• 1½ kg of sugar.

Preparation

Cut the zucchini and bananas into equal cubes and place in a saucepan. Cover with sugar, stir and leave for an hour. During this time, the zucchini will give juice.

Place the saucepan over moderate heat and simmer for 30-40 minutes. If the zucchini is old, you can cook the jam 5-10 minutes longer.