It’s hard to surprise people with exotic dessert recipes lately. Today we are making zucchini jam with orange, pumpkin and lemon for the winter. Zucchini is the most masterly pretender of all vegetables. Marinated with spices, they easily resemble the taste of mushrooms. Add a little cherry plum with sugar, and the vegetable will turn into pineapple.
All delicacy recipes have been tested more than once and approved by all family members. Be sure to try it, make at least a jar, and then decide which you like best.
Which zucchini to choose
In preparation delicious dessert there are no special secrets. But the choice of the main ingredient must be approached wisely. It is usually recommended to take young, milky ripe specimens. They are seedless, easy to cut, no need to remove the skin.
But they have a significant drawback - the syrup in the preparation is watery and not too thick. If you want to make real jam, viscous and thick, choose “aged” vegetables. Large, fleshy. But be sure to choose the seeds.
What can you add besides the famous fruits? Experiment! Cook with raspberries, lingonberries, apples, cherries, pears, dried apricots, bananas. Add nuts, mint leaves, cinnamon, vanilla - the dessert will become more aromatic. The cooking technology is similar to the presented recipes.
Zucchini jam - recipe with lemon
The most popular cooking recipe tasty treat- with lemon. Zucchini lacks sourness; lemon will easily fill the gap.
Take:
- Zucchini - kilogram.
- Sugar - kilogram.
- Lemon (you can use 2 if you want it more sour).
Step-by-step cooking recipe:
- Prepare your ingredients for work. Cut the vegetable into cubes without peeling. If the vegetable is too old or overripe, remove it. In young ones, it is allowed not to remove the seed part.
- Place the vegetable cubes in a saucepan. Add sugar.
- After an hour, see if the sugar has dissolved.
- Place the pan on the stove and wait until it boils.
- Add the lemon, cut into small pieces directly with the zest.
- Cook for 15 minutes. Remove from the burner and let cool.
- I advise you to boil the mixture again, then it will become thicker, and pieces of vegetable will float beautifully in the amber syrup. Afterwards, distribute into jars and roll up.
Recipe for zucchini jam with orange
This delicacy not only has an aroma and exquisite taste, but also a stunningly beautiful amber color.
You will need:
- Zucchini – 1 kg.
- Sugar – 4 cups.
- Oranges – 3 pcs.
How to cook:
- Peel the vegetable, if necessary, from seeds. Cut into small cubes, about a centimeter.
- Wash the oranges and divide them, including the peel, into small cubes.
- Place in a common cooking container, add sweetener, and stir. Leave to infuse and release the juice for 4-5 hours (if it appears earlier, cook).
- Bring to a boil over moderate heat, cook for 20 minutes. Set aside again and let the pieces soak in the syrup.
- After 4-5 hours, cook last time¼ hour, at a gentle boil.
- Distribute into jars and seal.
How to make jam with orange and lemon for the winter
Two representatives of citrus fruits go well together and complement each other, giving a special aroma and taste to the dessert.
Zucchini and pumpkin jam
Sweet preparations made from zucchini-friendly pumpkins have long since surprised no one. A nice bonus with this recipe is that it can be prepared even in winter if you still have two wonderful vegetables in your supplies.
- Pumpkin – 400 gr.
- Zucchini – 150 gr.
- Sugar – 0.5 kg.
- Nutmeg – ½ small spoon.
- Citric acid – 2 pinches.
- Water.
How to make jam:
- Peel the vegetables and cut into arbitrary pieces.
- Place in the bowl of a blender and grind until crumbly.
- Move the bowl, add sugar.
- Bring to a boil. Cook at low simmer for 30-35 minutes.
- Add nutmeg and citric acid. If the mass is too thick, add water. Let the mass boil, cook for 5 minutes, distribute among the jars.
How to make jam in a slow cooker
You will get amazing sunny jam if you cook it in a slow cooker. Pieces as strong as marmalade will float in the amber syrup.
Take:
- Zucchini, sugar - one kilogram.
- Orange, lemon – 1 pc.
- Wash the vegetable, divide into pieces, add sugar, wait half an hour.
- Meanwhile, chop the citrus fruits into small cubes. I advise you to remove any seeds that come across.
- Add to the zucchini, place the mixture into the multicooker bowl.
- Set the “Jam cooking” mode. Cook for 2 hours. Fill the jars and roll them up.
Video recipe for jam with pineapple
Enjoy! It literally tastes like pineapple and is amazingly easy to make. Good luck with your preparations!
Are you looking for unusual recipes pumpkin jam? There is nothing easier! The variety is impressive: with dried apricots, lemons and oranges, apples, pears, cinnamon, nuts and other goodies.
This is an annual herbaceous plant exclusively healthy vegetable. A lot of interesting and tasty dishes are made from it. Thanks to the carnitine contained in pumpkin, it will be especially useful for those who decide to lose weight. And vitamin C will be an excellent support for the immune system in winter.
The five most commonly used ingredients in pumpkin jam recipes are:
Quick recipe:
1. Remove the peel.
2. Cut the pumpkin into cubes.
3. Cover with granulated sugar.
4. Add chopped lemon.
5. Boil several times.
Five of the lowest calorie pumpkin jam recipes:
Helpful Tips:
. The appearance of the jam will be more interesting if the vegetable is cut into slices, like pineapple.
. Lime is a great substitute for lemon.
. It wouldn’t hurt to add orange or dried apricots to the recipe.
. Pumpkin jam can later become a filling for baked goods, an addition to sweet cereals, ice cream, and creams.
Today we will prepare an unusual pumpkin jam with orange and zucchini according to a proven recipe, adding to enhance and enrich the taste. Zucchini, like pumpkin, can easily absorb the rich taste of citrus. Thanks to the grinding method, it is unlikely that anyone will guess what your bright delicacy is made of, and you will definitely ask for additives, even those who do not like pumpkin in their diet. We suggest moving from words to deeds. Let's prepare the pumpkin, in our version the kashnik variety, and other ingredients according to the list.
- pumpkin – 550 g,
- young zucchini – 140 g,
- orange – 1 pc.,
- sugar – 630 g,
- citric acid - a pinch,
- water – 55-60 ml,
- spices - to taste.
First of all, let's directly start peeling the pumpkin - take a sharp knife and remove the top layer from the orange vegetable. Next, divide the pumpkin into two halves, scrape out the pulp and seeds from each with a sharp spoon. Only now we send the pumpkin under a stream of cool water, rinse thoroughly and dry. 
Next, we need a blender bowl with a metal “knife” attachment; we throw randomly chopped pumpkin into it; the cutting method is not important, since in the end we will chop it anyway. 
We also rinse and dry the young zucchini, cut it as desired, and place it in a blender bowl. We also put half a sliced orange there, previously peeled and white soft layer. Squeeze the juice from the second half directly into the blender bowl. 
Turn on the highest speed and grind the ingredients for a few minutes. Let the blender rest a little and repeat the grinding again. The result is a mixture that looks like medium-sized crumbs. 
Take a thick-bottomed pan, put the bright mixture from the bowl into it, add a little water and granulated sugar. 
Place the pan on the stove, bring the contents to a boil, and cook our jam over medium heat for about 35-40 minutes. If your pan has a non-stick coating, don’t worry, let the jam cook on its own, but if there is no such coating, periodically check and stir the jam so that it doesn’t burn. Five minutes before the end of cooking, add a pinch of citric acid. 
We pack hot jam into jars. We pre-wash and sterilize the jars, and do the same with the lids. 
We seal it hermetically, cool it upside down for a day, wrapping the jars in a blanket. If there is some jam left, put it in a beautiful bowl, brew tea and enjoy your holiday. 
Bon appetit!
Let us remind you that last time we cooked
