Zucchini jam. How to make zucchini jam with lemon Zucchini jam with lemon

There is no person who does not love jam and, having closed it in the summer, would not dream of opening it sooner in the winter. Jam is an absolutely easy-to-prepare dish that does not require much effort on the part of the housewife. And you can prepare a dish from literally any fruit or vegetable.

Particularly popular is zucchini jam with lemon and orange. Have you heard of this? If not, we'll tell you now!

How to choose the right zucchini

You are lucky if you have your own garden where you can harvest and make jam for the winter. However, many people have to buy vegetables either at the market or in supermarkets, where it is very difficult to find good homemade zucchini.

Here are some tips to help you choose the right zucchini:

The first thing that catches your eye is the size of the zucchini (the required size is from 15 to 20 cm); if you take a larger vegetable, you risk getting it not only overripe, but also filled with seeds.
One of the differences between homemade and artificially grown zucchini is the layer of peel: a thin layer indicates that the vegetable was grown in the garden without the addition of additives and growth accelerators, and, conversely, a thick layer of skin on the zucchini indicates that the vegetable was artificially grown. Therefore, it is better not to take a vegetable with a thick peel.
You should go for zucchini during a certain time period, which is mid-May to the end of July. The reason is that before and after this period, zucchini quickly loses its beneficial properties.
Avoid purchasing fruits that have been stored for a long time. This can be seen by the integrity and dryness of the peel.
Color matters too. Color variations for normal zucchini are yellow-green, green, yellow-brown. Also, zucchini should have an even color without spots.

Why are citrus fruits added to jam?

I think you will agree that such a delicacy made from one pumpkin is only for everyone. The presence of citrus fruits colors the jam a pleasant sunny amber color. Citrus fruits, in addition to adding a zesty flavor to a dish, are good for health.

The vitamins that citrus fruits are rich in are especially indispensable in winter, when infectious and cold diseases worsen. Therefore, jam is an excellent and tasty medicine, as well as prevention against colds.

Add not only lemon or lemon juice and orange to the zucchini, but also canned pineapple, dried fruits, candied fruits, carrot juice and other ingredients. We will share with you recipes for making jam

How to make zucchini jam with lemon?

To prepare zucchini jam with lemon, the recipe requires the following ingredients:

1.5 kg zucchini (any maturity),
1 kg sugar,
1 lemon (any size)

First, prepare the zucchini and lemon. It is necessary to peel the peel and remove the seeds (from both the zucchini and the lemon). Do not allow lemon seeds to get into the mixture; they are very bitter and can spoil the taste of the dish. Zucchini and lemon can be cut into slices or cubes, then sprinkled with sugar and let the vegetables and fruits brew (about an hour) so that they release their juices.
Lemon must be passed through a meat grinder or blended with a blender.
Pour the zucchini into the pan, followed by the puree made from lemon.
Cook the mixture for 15 minutes.
The finished mass can be whipped in a blender or immediately rolled into jars. Remember that jars and lids must be sterilized.

Recipe for zucchini jam with oranges

To prepare the dish we will take:

2 kg sugar,
2 kg zucchini,
4 things. oranges,
125 g of pure water (it is better to use the one sold in bottled form),
1 ginger root,
1 vanilla pod.

Step-by-step preparation of the dish:

Ingredient preparation stage: Peel the lemon and zucchini and remove the seeds. If you took young zucchini, you don’t have to peel them. This way the jam will be healthier, and it won’t affect the taste.
Cut the zucchini and orange into cubes; you can grate the orange zest on a fine grater.
Peel the ginger and also chop it.
We put everything that we have prepared in a saucepan, throw vanilla and sugar on top. Next, over medium heat, bring the mixture until the sugar dissolves (you will notice this). Then we wait for it to boil, pour the prepared water into the pan and cook for another half hour.
Roll into sterilized jars.

Important! To prevent the jam from becoming bitter, remove the white layer of peel from the inside before grating the zest.

Zucchini jam with lemon slices for the winter

To prepare the dish, take:

1 kg of zucchini (you can take overripe ones),
2 lemons,
1 kg sugar.

Wash the zucchini and lemon, peel the skin and remove the seeds.
First cut the zucchini into even strips, then into cubes (the size of the cubes depends on your preferences).
Place the chopped zucchini in a saucepan and add sugar. We forget about it for a couple of hours and start eating lemon.
Pass the lemon through a meat grinder or also cut into cubes.
After 2 hours, put the pan with the zucchini on medium heat, bring to a boil and turn off the heat. Repeat this 2-3 times.
Then add lemon and boil the jam for 15 to 20 minutes.
Place in sterilized jars and close with lids.

For reference: Long zucchini squash will be the most delicious in jam.

Zucchini jam with orange and lemons

Ingredients:

2.5 kg sugar,
3 kg zucchini,
1.5 kg oranges,
2 pcs. lemons.

Cooking process step by step:

The standard process for removing peels and seeds from lemons and zucchini.
Three zucchini on a coarse grater.
We peel oranges and lemons.
Grind the citrus fruits in a meat grinder and add them to the grated zucchini.
Pour the mixture with sugar, put it on the fire, cook for 1 hour, periodically stirring the contents of the pan with a spoon. The fire is small.
Pour the mixture into prepared jars and close.

For reference: zucchini jam with lemon and orange can be added to baked goods (pies, pies, buns, rolls, etc.).

Recipe for zucchini jam with lemon and dried apricots

Ingredients:

3 kg zucchini,
3 kg sugar,
1 medium sized lemon
500 g dried apricots.

Process for making jam:

We wash the zucchini and dry it on a towel.
We clean the zucchini and remove the seeds.
Cut the zucchini (can be cubes)
Dried apricots can be prepared in 2 ways: either pour boiling water over them and hold for a minute, or soak in cold water for an hour.
Beat dried apricots and zucchini in a blender until smooth.
Place the resulting mass of zucchini and dried apricots in a saucepan and add sugar.
Place the pan over medium heat and bring to a boil, stirring with a wooden spoon.
After boiling, reduce the heat and keep the pan on the fire for another 20 minutes.
Pour the finished mixture into jars and screw on the lids.

For reference: Zucchini jam rolled into jars does not have to be turned upside down and wrapped in a blanket.

How, where and how long is zucchini jam stored?

Jam with greater thickness will be stored longer. Remember that you need to move and place the jars in the storage location very carefully so as not to damage their integrity. From time to time, check the lids for swelling and rust; such cans should be immediately placed in the trash bin.

If the jam still becomes moldy, candied or fermented (sometimes this happens to every housewife), do not rush to be upset! Boil it again, this will give the product a second life.

Closed jam will last for about a year without problems in a cool and dark place (closet, cellar), but opened jam can no longer be stored at room temperature; it must be put in the refrigerator.

I first tried zucchini jam 20 years ago, when a colleague treated me to it. And at that time it seemed fabulously tasty to me, besides, I could not guess what this yummy thing was made of. The love for this sweetness has remained for many years, and every year I try to prepare several jars of this jam for my family. Only I try to diversify it with different ingredients.

The golden rule of a product with a neutral taste is to combine it with different ingredients, and each time you will get a completely different dish.

There were a lot of recipes with zucchini on my website this year - these are , and , and , and . Now let's try a whole new use for zucchini as a dessert. Zucchini jam for the winter will be a worthy choice for this. In addition, such jam, if cooked correctly, turns out to be unusually beautiful - transparent, amber and fragrant.

And if you get creative, you can add lemon, orange, ginger and even cognac to the zucchini for jam. The result is an unusually delicious dessert for tea. I hope that from all the proposed recipes you will be able to choose the one that suits you.

Zucchini jam with lemon and orange - recipe with photo

Many housewives know and love the recipe for zucchini jam with citrus fruits. We use oranges and lemons to complement the zucchini.

Ingredients:

zucchini - 1 kg
sugar - 800 gr.
lemon - 1 pc.
orange - 1 pc.

First peel the zucchini, lemons and oranges.

2. Cut the zucchini into cubes, preferably small ones about 1 cm.

3. Cut lemon and orange as desired. You will need to grind the lemon and orange zest in a blender until it becomes a porridge.

4. Place the chopped zucchini in a saucepan, pour sugar on top and add grated lemon and orange. Stir and leave for 10-12 hours. During this time, the sugar should dissolve and fruits and vegetables should give juice.

5. Place the pan with the zucchini on low heat, bring to a boil and cook, stirring occasionally, for 30 minutes. Remove the pan from the stove and let the jam brew for 1-2 hours.

6. Bring to a boil again, cook again for 30 minutes. And let it sit again for an hour or two. By this time, the jam has already changed color and becomes amber. And again let the jam brew for 1-2 hours.

7. For the last time, cook the jam after boiling for another 10-15 minutes and pour it into pre-sterilized jars.

Zucchini jam for the winter - a simple recipe with banana

This recipe captivated me with its simplicity and originality. You won’t surprise anyone with zucchini jam with lemon and orange, but this is my first time making it with bananas. To decide whether you like this jam or not, you need to try it.

Ingredients:

zucchini - 1 kg
sugar - 1 kg.
banana - 1 - 2 pcs.
water - 50 ml

We clean the zucchini and remove the seeds. Cut the zucchini into small cubes.

2. Also cut the banana pulp into small pieces.

3. Cover the zucchini and bananas with sugar and add a little water. Leave for 30 minutes so that the sugar dissolves and the zucchini releases its juice.

If desired, you can squeeze the juice of half a lemon into the jam for sourness.

4. Place the pan on the fire and bring to a boil. Stirring constantly and removing the foam, cook for about an hour over low heat. The jam becomes transparent, thicker, and a beautiful amber color appears.

5. Place the jam in sterilized jars. I store this jam in a cool place, although there is a lot of sugar and it should be stored at room temperature.

Zucchini jam with lemon - a recipe for the winter

If in the first recipe we pureed lemons in a blender, then in this recipe we will use lemon pieces. We cook this recipe for a short time, which means we retain more vitamins in the products. After all, the longer the cooking time, the less vitamins remain in the finished dish.

Ingredients:

- zucchini - 1 kg
- sugar - 1 kg
- lemon - 1 - 2 pcs.

Peel the zucchini and cut into cubes.

2. Cut the lemons into small pieces along with the zest.

3. Mix lemons, zucchini and add sugar. Leave the zucchini under sugar for a day in a cool place. During this time you will need to stir several times.

You need to stir zucchini jam with lemon with a wooden or plastic spoon, since contact with metal destroys vitamin C.

4. Zucchini will give a lot of juice in a day. Place the pan on the fire, bring to a boil and cook for exactly 5 minutes.

5. Remove the pan from the stove and let the jam cool completely. After this, cook again for another 3 minutes.

6. The jam is ready. But since there is very little heat treatment in this recipe, jam storage jars and lids must be sterilized. Immediately roll the hot jam into jars and close the lids tightly.

Zucchini jam with lemon and mint - recipe in a slow cooker

Zucchini jam is very tasty with lemon, and mint will give it an unusually fragrant note.

Zucchini jam with pineapple juice

We already said at the beginning that neutral zucchini combines with many foods and often takes on the taste of the latter. Let's add pineapple juice to the zucchini jam, it will be sweet and aromatic.

Ingredients:

- zucchini - 1 kg
- pineapple juice – 800 ml
- sugar - 400 gr.
- lemon juice (2 tsp) or a pinch of citric acid

We clean the zucchini and cut it into cubes. Place the zucchini in a saucepan, add sugar and lemon juice.
Pour pineapple juice into the zucchini. By the way, you can also use juice from canned pineapples if you recently opened the jar.
Bring the zucchini to a boil, reduce the heat and simmer, or rather simmer, over low heat for 10 minutes. Try not to cook longer, otherwise the zucchini will boil and become soft and tasteless.
Place the jam in sterilized jars and close the lids tightly.

Zucchini is like pineapple - a recipe that will lick your fingers

Zucchini jam with lemon and ginger

A very tasty recipe with ginger and even brandy. I think that such jam with hot tea will defeat even a cold.

Ingredients:

- zucchini - 1 kg
- sugar - 400 gr.
- lemon - 1 pc.
- grated ginger root - 1/2 tsp.
- cinnamon - 1/2 tsp.
- thickener for jam (pectin) - 20 gr.
- brandy or cognac - 100 ml
- water - 4 tbsp. l.

Cut the zucchini into cubes and sprinkle with sugar.
We wash the lemon and grate the zest, and squeeze the juice from the pulp. Add juice to zucchini. Add a few tablespoons of water here.
Bring the whole mixture with the zucchini in a saucepan to a boil and cook over low heat for 20 minutes. Be sure to remove the foam.
When the zucchini becomes soft and changes color, add ginger, cinnamon, lemon zest and pectin. If desired, add brandy, mix everything well and cook for another 10 minutes over low heat.
Place the hot jam in sterilized jars, close tightly, turn upside down and leave until completely cool.

As you can see, there are quite a lot of recipes for zucchini jam. It's up to you to decide which recipe to choose. And I repeat once again - to understand whether you like it or not, you need to try it yourself. Zucchini season isn't over yet, so get going.

Zucchini jam is a very tasty dessert that almost everyone likes.

You can add various citrus fruits to it - orange, lemon, which will give the jam a pleasant aroma and original taste.

This jam usually tastes like apple or pineapple jam.

Even those who don’t like zucchini and other melons will like the dessert.

In order to be convinced of its incredible taste, we suggest making zucchini jam with lemon and in combination with other ingredients at home. Several of the best recipes will help you with this.

Classic recipe

Components:

2.5 kilograms of zucchini;
4 pieces of lemon;
2 kilograms of granulated sugar.

How to make classic zucchini jam with lemon:

First, we wash the jars. To do this, it is better to use a sponge and dishwashing detergent. Thoroughly lather the jar from the inside and outside. Next, rinse everything well with warm or cold water. Rinse several times until all the detergent is completely washed off;
Next, put the jars on a baking sheet and put them in the oven on the middle shelf, put the lids below;
Set the temperature to 130-140 degrees and leave to sterilize for 20 minutes;
Then turn off the oven, use an oven mitt to remove the jars from the oven and place them with their necks down on a towel that is spread on the table. Leave to stand until completely cool;
We wash the zucchini and remove the skin;
We cut them into two parts and, using a small spoon, remove all the seeds from them;
Then cut the vegetable halves into small strips. Cut the strips into cubes 1-1.5 cm in size;
Pour the chopped zucchini into a cup and set aside;
Rinse the lemons under cool water and place in a bowl;
We pour hot water over the citrus fruits so that they do not become bitter in the jam;
Remove the peel, clean the pulp from the white film and seeds;
Cut the pulp into small pieces and place in a bowl;
Next, put the zucchini, lemon in a large container and cover everything with granulated sugar. Let stand for 2 hours;
After this, put the pan with all the ingredients on the stove and cook for 2 minutes;
Next, remove the splits, let it stand for everything to cool, and put it back on the stove. Cook for another 2 minutes. Repeat about 4-5 times;
Cool the finished zucchini jam with lemon. Pour everything into jars;
We close the jars with lids and tighten them with a seaming wrench;
We remove the jars of jam to a dark place and leave there until they cool completely. Should be stored in a cool, dark place, in a pantry, cellar or refrigerator.

Cooking option through a meat grinder

What you will need:

A kilogram of peeled young zucchini;
One lemon;
200 grams of dried apricots;
800 grams of granulated sugar.

How to prepare zucchini jam with lemon and dried apricots through a meat grinder:

Zucchini jam with lemon and orange

What you will need for cooking:

A kilogram of young peeled zucchini;
One orange;
Lemon - 1 piece;
Granulated sugar – 1 kilogram.

How to cook:

Place young zucchini, peeled, on a cutting board and cut into several pieces. Cut them into strips and chop them into cubes;
Rinse the orange with warm water, rinse with hot water and cut into small squares. Remove all seeds;
We also wash the lemon with warm water, rinse it with hot water and cut it into cubes. We take out all the bones;
Place all the ingredients – zucchini, lemon, orange – in a medium container, add granulated sugar and leave to steep;
Place the container with the ingredients on the fire, add a little water and leave to simmer over low heat. Boil for about 40-50 minutes;
Remove the prepared zucchini jam with lemon and orange from the stove and leave to cool;
Pour the cooled jam into jars, roll up the lids and put them in a dark place;
After this, we put it in the pantry, cellar or refrigerator for storage.

Have you picked blueberries in the forest? This information will come in handy.

And you will learn how to properly prepare cherries in their own juice for the winter.

Bright, aromatic, and sour - all this is about red currant compote. Come in, study the recipes and start cooking homemade compotes for the winter, rich in various vitamins.

How to cook zucchini jam with orange, lemon and pineapple

Components:

800 grams of young zucchini;
1 lemon;
1 orange;
A can of canned pineapple or one fresh pineapple;
800 grams of granulated sugar.

How to do:

A delicacy with the addition of ginger in a slow cooker

What you will need:

A kilogram of zucchini;
Ginger root – 100-150 grams;
Lemon – 3 pieces;
Granulated sugar – 700 grams.

Let's start preparing zucchini jam with lemon and ginger:

First, wash the jars with detergent on all sides and rinse thoroughly;
Next, put the jars in a double boiler, pour in some water and set to sterilize along with the lids for 20 minutes;
Peel the zucchini, cut it into two parts and remove the seeds;
Next, chop the peeled vegetables into small squares approximately 1 cm in size;
Lemons are thoroughly rinsed with warm water. Then we pour hot water over them;
Cut the lemons into cubes, remove all the seeds;
Peel the ginger root and grate it on a fine grater;
Place all components in a container, add sugar and leave to stand for 1 hour;
After this, put all the components in the multicooker and turn on the stewing mode. Leave to cook for 40 minutes with the lid open;
After 10 minutes everything will begin to boil, stir everything periodically;
After this, turn it off and leave it until it cools completely. Can be left overnight;
Next, set the stewing mode again and cook again for about 40 minutes;
Transfer the cooled jam into jars and close the lids;
Store in a cool, dark place.

Diet recipe

What you will need:

4 medium lemons;
Young zucchini – 2 kilograms;
6 grams of stevia sweetener.

How to prepare dietary zucchini jam with lemons without sugar:

Rinse the zucchini and remove the skin. Cut them into 4 parts and clean out the seeds and pulp;
Then cut the vegetable into strips and chop into thin slices;
Wash the lemons, pour boiling water over them and cut into cubes. Remove all seeds;
Then place the chopped zucchini and lemon in a container, add sweetener and leave to stand for 2 hours;
After this, put the container with the ingredients on the stove and boil until boiling over low heat. Boil for 2 minutes and remove from the stove. Cool and return to heat for 2 minutes. We repeat this procedure up to 5 times;
Cool the finished jam and put it into jars. We cover everything with lids;
We put the jam jars in a dark place - a cellar, pantry or refrigerator for storage.

It is best to use young zucchini. They cook faster and turn out very tender;
If lemon and orange are used together with zest, then the citrus fruits must first be doused with boiling water. Otherwise, the jam will be bitter;
The ingredients can be cut into small cubes, strips, grated, minced or chopped in a blender;
Before cooking, all components should be covered with granulated sugar and allowed to stand for 1-2 hours to form a syrup;
Additionally, you can add ginger, thyme, and cinnamon. These spices will give a pleasant aroma and unusual taste;
Be sure to remove skins and seeds from zucchini;
The jam should be placed in pre-sterilized jars. In such jars it will be stored for a long time and will not swell.

Making zucchini jam with lemon is not that difficult, the main thing is to follow the recipe. You can add various spices to it, which will give a pleasant aroma.

The result is a delicious dessert that will brighten up your winter evening and complement any tea party.

Nothing warms you up on cold winter and dank autumn evenings like freshly brewed hot tea with aromatic citrus jam.

However, making a whole horde of jars of vitamin-rich fruits is expensive, but making zucchini jam with lemon is simple, inexpensive and very quick. Especially in crisis conditions, homemade twists are in great demand, and if we are talking about original jam, then it is imperative to prepare it.

Classic zucchini and lemon jam

Making your own lemon-squash jam for the winter is not at all difficult. For cooking, we need to take 2 kg of young zucchini with thin skin and without seeds. We rinse the vegetables and, without peeling them, cut them into small cubes or short bars.
Wash the lemons (4 fruits) and scald with boiling water to remove the bitterness from the zest. We chop the washed fruits into small cubes along with the skin, and during the cutting process we remove the seeds from them.
Combine the chopped zucchini and lemons in an enamel pan, cover with granulated sugar (2 kg) and leave to sit in this form for a couple of hours so that the fruits release juice.
As soon as the zucchini and lemons have released enough liquid, put the pan on the fire, stir the ingredients with a wooden spatula and bring the mixture to a boil. Cook the jam for 5 minutes and turn off.
We give the brew time to cool to 20-25°C, and then put it back on the fire, wait for it to boil, cook for 5 minutes and turn it off again. This procedure with heating, boiling and cooling should be repeated 5 times.

As a result of this cooking, the zucchini becomes “glassy”, and the syrup itself becomes transparent amber.
When the jam has been boiled for the last 5 minutes, pour it into sterile jars, close the lids and wrap it in a blanket, where the reserves will gradually cool down and prepare for long-term storage.

Zucchini jam with lemon and orange

Ingredients

— 1.5 kg + -
— 1.5 kg + -
— 0.75 kg + -
- 2 pcs. + -

We clean lemons, oranges and zucchini from skins, we also clean vegetables from seeds, and fruits from seeds.
After this, chop the squash pulp into cubes, and grind the citrus ingredients in a meat grinder.
We combine all the components of the jam in a common saucepan, cover them with granulated sugar and put on fire. Immediately set the heat to minimum on the burner and cook the jam for 1 hour, stirring occasionally.
After 60 minutes, turn off the heat, cool the jam to room temperature, and then simmer again on low heat for 1 hour.

5. After another 60 minutes, pour the zucchini jam with oranges and lemon into jars and roll up.

Grated zucchini jam with lemon

This step-by-step jam recipe will definitely become your favorite, because so many vitamins and benefits “in one bottle” are difficult to find anywhere else. In addition, it is very tasty, and jam is easy to prepare; you just need to pass all the ingredients through a meat grinder. But first things first.

Ingredients

Large zucchini – 1 piece;
Ginger root – 0.1 kg;
Lemons – 6 fruits;
Sour apples – 0.2 kg;
Granulated sugar – 1.2 kg;
Water – 1 tbsp.

The preparation of such jam consists of three stages: pureeing the ingredients, preparing the syrup, and combining the two factions. Let's start with the first one.

We clean apples and zucchini from skins and seeds. After this, we pass all the declared products plus ginger through a meat grinder with the smallest nozzle.
Now let's prepare the syrup. We scald a couple of lemons, and then use a grater to remove the zest from them. After this, squeeze the juice (0.3 l) from all six lemons and filter it through cheesecloth.
Mix water with granulated sugar and in the multi-cooker “Baking” mode, bring the mixture to a boil, then pour lemon juice into the sweet liquid and add the zest. With constant stirring, boil the syrup until thickened for 10-15 minutes.
As soon as the syrup is ready, add the puree obtained from the meat grinder to it, mix everything and set the “Stew” or “Jam” program for 1 hour.

While the jam is cooking, prepare jars, lids and sterilize them.
Pour the hot, prepared jam into containers, seal it tightly and leave to cool.

Secrets of making lemon-squash jam

Today it is difficult to surprise anyone with lemon jam. But squash jam with the captivating aroma of lemon is a real wonder, moreover, very tasty and easy to prepare.

The confectionery archives have accumulated many different recipes for such jam, and their number is constantly being replenished, because every housewife is an innovator in the kitchen, and is always happy to bring her own ideas to classical technologies.

For example, you can add nuts to regular zucchini-lemon jam, which will be a great surprise for eaters. Walnuts, Brazil nuts, almonds, peanuts, hazelnuts, as well as toasted sesame or sunflower seeds will “feel” great in such a mass.
You can also add apricots, apricot kernels and dried apricots to this jam.
The original would be jam made from lemon, zucchini and pineapple juice. In this case, the zucchini rings should be cut no thicker than 1 cm, and then cut into several pieces, like canned pineapples. Next, syrup is boiled from juice and lemon with sugar, in which the zucchini pieces are then boiled.

Oriental spices can also enrich the taste of jam: cinnamon, anise, vanilla, ginger. These spices should be added during the cooking process and preferably not in powder form, but in the form of fruits. And before pouring the finished jam into containers, these ingredients should be removed from the sweet mass.

Zucchini jam with lemon is not only a delicious addition to winter evenings, but also the best vitamin “greetings from summer”, which will strengthen the immune system and give the body strength and energy.

Zucchini is a common product that is of interest for its healing qualities and elemental composition. From the fruits of this plant they prepare not only healthy dietary food with medicinal properties, but also excellent dishes for the common table. Who would have thought that from this vegetable you could make a fragrant, beautiful and very tasty delicacy - zucchini jam with lemon. Let's learn how to cook it.

Choosing fruits for zucchini jam with lemon

The quality, composition and taste of zucchini jam depends on the prepared ingredients. If you take young fruits for a delicacy, you will get a wonderful boiled jam that tastes no different from peach. A delicacy made from well-ripened, almost old zucchini will be no worse than pineapple.

Preparing ingredients for zucchini jam with lemon

To make jam, take 1 kg of zucchini and sugar, one large lemon (if you have the opportunity and desire, you can add a little orange zest). If the fruits of the vegetable are old, peel them, remove the mature core (we are interested in the elastic pulp, we leave it). Cut everything into small cubes (cut the unpeeled lemon smaller than the zucchini). Cover everything with sugar and set it to rest so that the products release their juice.

Making zucchini jam with lemon

The preparation has produced juice; it needs to be simmered over low heat. Don't forget to stir the boiling jam. Cook until desired thickness, but at least 30 minutes. Place the finished hot treat in a sterilized container. From 1 kg of fruit you will get 4 pcs 0.5 liter jars of a fragrant golden and very tasty delicacy.

Zucchini jam with lemon impresses with its simplicity, cheapness and pleasant taste. The finished delicacy is practically indistinguishable from peach jam (the cost of which will be several times higher than zucchini jam). If you add 300-400 grams of ground dried apricots to the recipe, your jam will have a richer golden color and an interesting apricot flavor.