Zucchini jam: how to make zucchini jam correctly

Zucchini jam: how to make zucchini jam correctly

Zucchini jam - general description

Nutritionists consider zucchini one of the most useful and easily digestible vegetables. It is rich in B, C and PP vitamins, iron, calcium, copper, manganese and potassium. Also, the zucchini has a stimulating effect on the gastrointestinal tract, is able to absorb excess cholesterol and harmful substances, remove excess fluid from the body, eliminating edematous phenomena, and also prevent the development of atherosclerosis and anemia.

Due to the high content of potassium and magnesium, zucchini are good for the heart and blood vessels; the presence of a large amount of iron allows them to improve the properties of the blood and enrich it with oxygen, without which the body is very difficult to withstand the load.

Squashes are very useful in stagnation of bile, as they do not burden the liver; they are recommended to use with cholecystitis. Diabetics are well perceived sugars and trace elements contained in zucchini. They are irreplaceable in case of arthritis, due to its property to remove excess salts from the body. It is believed that if during the week to eat more than 200 grams daily. zucchini, you can completely get rid of toxins. Fresh zucchini juice is also used to treat mild nervous disorders and sleep disorders.

Most of the nutrients found in small immature fruits, having a length of from 20 cm to 25 cm. They should be eaten with the peel. Young zucchini can be eaten raw, but after ripening they must be subjected to heat treatment.

Zucchini jam - preparation of dishes

Most often, zucchini jam, like any other, is stored in small jars with a capacity of up to 1 l. Before placing the jam in the banks, they should be sterilized to destroy harmful bacteria. After washing the cans and making sure that there are no cracks, chips and other defects, they are sterilized by one of the following methods: - steamed;

- in the oven;

- in the microwave.

With any method of sterilization should take care of the safety of the cans, as the glass from which they are made, can crack with a sharp change in temperature.

Also before cooking the jam should check the covers, which should be clean, smooth, without rust, with a good gasket.

In the process of cooking, we will also need a large enameled pan or bowl (you can use copper times), kitchen scales, a wooden spatula to stir the jam, and a ladle to pour the jam into the jars.

Zucchini jam - preparation of fruits

For cooking jam suitable ripe zucchini with hard skin. The best taste has jam, which is made from zucchini - Italian long squash zucchini.

Preparation of zucchini for cooking jam

There are no special methods for preparing zucchini for cooking jam: they are washed, peeled and peeled, and cut into small cubes.

Zucchini jam - recipe 1 (with lemon)

If you do not recognize your homemade, from what made this jam, then they will take it for pear, orange, pineapple, but not the squash. To prepare it, we need:

1 kg of zucchini,

1 kg of sugar

100 gr. water,

1 lemon

In the cooking utensils, pour sugar, pour water and boil the syrup (for about 5 minutes). When the syrup is ready, you need to place in it prepared zucchini, lemon, which was passed through a meat grinder, and boil everything for about 45 minutes. Then pour the finished jam hot in sterilized jars and roll up.

Zucchini jam - recipe 2 (with lemon, orange and carrot juice)

1 kg of zucchini,

0.7 kg of sugar

1 tbsp. carrot juice

1 lemon

1 orange

First you need to prepare the products: mince lemon with zest, mince the orange and mince and, adding carrot juice, bring to a boil. Then prepared zucchini should be placed in a dish for cooking and, adding sugar, lemon, orange-carrot juice, mix everything until juice appears. After you need to let the mixture stand for about 15 hours. After this time, when the sugar has melted, and zucchini with lemon will make juice, you should put the dishes on the stove and cook for about 7 minutes. Then the jam should be moved to a cool place for several hours, and then boil again for half an hour. Ready jam should be poured hot into pre-sterilized jars and roll up.

The dish is cooled and ready for canning.

Zucchini jam with pineapple - recipe 3 (with lemon and pineapple)

1 kg of zucchini,

1 kg of sugar

100 gr. water,

1 lemon,

1 pineapple

Prepared zucchini and pineapple, peeled from the skin and middle, and cut into pieces, put in a bowl for making jam and fill with sugar, so they let the juice. After that, boil the mixture for about 5 minutes, remove from heat. Letting the jam stand for a few hours, put it on the stove again and, adding the lemon minced, cook for half an hour. Then pour the finished jam hot in prepared sterilized jars and roll it up.

Zucchini jam - useful tips from experienced chefs

The jam prepared according to the above recipes has completely different taste qualities, unlike the types of jam that are familiar to all of us, while it is almost impossible to recognize the original products.

Zucchini for jam is suitable only for young, with thin skin, then it will literally “melt in the tongue”.

For long-term storage, zucchini jam is prepared in the same way as any other, rolled into jars and placed in a cool, dry place.

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