For jam, you need young zucchini with delicate pulp and thin translucent seeds. If the vegetables are "solid-grown", you will need to cut out the entire seed part, leaving only the dense pulp.

Lemon is taken as the largest, because it determines the leading taste of the jam.

Both lemon and zucchini are washed in cold water.

A thin layer of green skin is cut off from the zucchini.

The form of slicing zucchini can be arbitrary, but small cubes are considered classics, and they look in ready-made jam very beautiful.

Sprinkle the sliced ​​squash with sugar, mix gently. The dishes are covered cling film, the edges are fixed. The zucchini are left for 2 hours at room temperature.

Zucchini are watery vegetables, so after 1-2 hours the cubes will float in the sweetened juice. The water listed on the ingredient list is a “safety option”. If you get zucchini that does not have enough wateriness, you can add a little water.

The lemon is cut into cubes and thrown into a pot of zucchini. You can only cut one half of the lemon, and simply squeeze the juice out of the second.

The jam is brought to a boil over medium heat. Then the fire is transferred to the minimum mode, and the zucchini are boiled for 6-8 minutes. Do not cook the jam for a long time for the first time.

Then the jam is removed from the heat, now it should be infused for 3 to 4 hours. Then bring to a boil again, simmer for 20-30 minutes. The color of the jam will change slightly: a pale yellow tone will turn into a honey golden one.

The jam is poured into jars. The dishes are pre-sterilized, observing all standard rules.

The cans are rolled up, covered with a towel, left in this form until they cool completely. Zucchini jam with lemon can be stored for 12 months.

When the can is opened, a subtle lemon scent floats around the room.

Twisted zucchini jam with lemon

This consistency is often called jam and is appreciated for its plastic properties - it fits so beautifully and evenly on the bread, the sandwich will have a perfect smooth surface. You can spread the twisted lemon and zucchini jam on a cooled pancake, then roll it up and cut into 3-4 pieces.

You get very tasty sweet "rolls" with golden filling. If you beat the squash jam with sour cream, then a chic cake cream will appear on the plate. The lemon flavor always dominates, it is a very popular dessert for tea drinking.

Recipe Ingredients:

• zucchini - 1 kg.
• lemon - 1 pc.
• sugar - 650 gr.
• water - 100 ml.

Preparation:




Overripe pods are not suitable for sweet dishes. You need to find fresh elastic fruits, on the cut of which juice appears immediately. You will need one large lemon or two small ones. The thick lemon peel is the main source of aroma, so the thick-skinned fruit will be the most suitable. All fruits intended for jam are washed.



Zucchini is peeled, even a thin young skin will damage the taste and structure of the jam, the pulp is cut into large pieces.



Cut the lemon lengthwise into four parts, take out all the seeds.



Lemon and zucchini pieces are chopped with a blender. You should make a lemon squash puree.



Wateriness is not yet visible in it, but it will appear when heated.



Sugar is added, mashed potatoes are stirred. A small amount of water is a necessary addition for jam. Boiling will take a long time, and the liquid will actively evaporate. The workpiece is brought to a boil, the foam is removed. By installing the most little fire, boil for 30-35 minutes. Since the task is not to preserve the shape of the fruit, it makes no sense to break the process into several stages.



Thick hot zucchini jam with lemon is poured into jars. The dishes are used only sterilized, because a long shelf life of the workpiece is assumed.



Sweet and sour jam made from vegetables and citrus fruits, surprisingly manifests the taste characteristic of sweet winter apples. Cover the workpiece with a warm thick blanket. The cooled jam is taken to a cool place. From the specified number of ingredients, one liter of jam will be obtained, it can be distributed in two jars.



The workpiece will be light in color and moderate in density. If you want to achieve high density and light caramelization, you need to increase the proportion of sugar, and make the boil more vigorous and prolonged.

The mass will become very thick and the color will be orange. But even a slight increase in sugar changes the natural taste to a universal sugar flavor. Light squash jam will be more useful and tasty.

Zucchini jam with lemon and dried apricots

To prepare this jam, you should take 1 kg of zucchini, 1 kg of sugar, 200 g of dried apricots and 1/2 lemon. Zucchini should be washed and peeled and peeled, dried apricots should be soaked in water.

Soaked dried apricots and peeled zucchini must be passed through a meat grinder, adding lemon juice and grated zest to the mixture. To simplify the task, it is recommended to peel the lemon and also pass it through a meat grinder.

Mix everything thoroughly, add sugar and cook over low heat for at least half an hour until the jam thickens, periodically removing the foam from the surface. Pour the jam over pre-warmed sterile jars, turn on the lid for 15-20 minutes, then return the jars with jam to their original position. The output is 2 cans of 0.5 liters each of a very aromatic and tasty zucchini jam.

Zucchini jam and pineapple juice

For 3 kg of zucchini, you should take 1 liter of pineapple juice, 2 teaspoons citric acid, 1.5 cups granulated sugar. The courgettes should be peeled, seeds removed and cut into cubes. All ingredients are mixed, brought to a boil and cooked in this state for 30 minutes.

Then the hot jam must be put in sterilized jars and rolled up. The resulting squash jam and its appearance and by taste very similar to pineapple.

Zucchini jam with lemon and oranges

To prepare this jam, you should take 1 kg of zucchini, 2 oranges, 1 lemon, 4 glasses of sugar. Wash the zucchini, peel, remove the seeds, grate on a coarse grater and place in an enamel bowl. Pour sugar there and put in a cool place for several hours. After that, the zucchini should be put on a low heat, brought to a boil and cooked for 15 minutes, stirring constantly.

Remove the jam from heat, refrigerate and set in a cool place for 3-4 hours. After this time, bring the jam to a boil again and add the peeled and chopped citrus fruits to it, and cook everything together for another 30 minutes, then pour into sterilized jars and twist.

Zucchini jam with lemon and oranges outwardly very much resembles pineapple pieces in syrup, since after boiling twice, the zucchini acquire a delicate, almost transparent yellowish tint. Due to citrus fruits, squash jam gets a spicy, sweet and sour taste and surprisingly pleasant aroma.

Pickles and pickled preparations are usually prepared from unsweetened garden crops - all kinds of salads and other twists.

However, sweet preparations for the winter can also be prepared from them, for example, zucchini jam with lemon in several ways. We will learn how to prepare a squash delicacy in order to please yourself in winter with vitamin sweet products of our own production.

Why is zucchini jam with lemon useful?

Zucchini is easily absorbed by the body and has many beneficial properties:

Cleans blood vessels

Possessing the ability to absorb excess cholesterol, zucchini fibers cleanse blood vessels from cholesterol plaques and prevent deposits on the vascular walls.

Strengthens the immune system

An organism that receives such support is less likely to be exposed to diseases and more likely to be cured of them.

Improves Digestion

Zucchini stimulates the stomach and intestines to relieve indigestion, constipation and bloating.

Promotes hematopoiesis

Although the delicacy made according to the recipe for marrow zucchini jam with lemon, it is not sugary and tastes better than the usual oversweetened counterparts, which are also high in calories.

Lemon rich in vitamin C gives the squash jam light a refreshing aftertaste that even children love.

We will learn how to make zucchini jam with lemon through a meat grinder and in another way, and how to choose the right fruits.

What zucchini are suitable for cooking

Although this delicacy is prepared from any zucchini, even overgrown ones, it is better to use young fruits with not hardened skin. The length of the zucchini should be 20-25 cm: the jam from them melts in the mouth.

It is noteworthy: we do not peel the skin from the zucchini - without it, the zucchini pieces will turn into gruel (except for the option with scrolling through a meat grinder).

How to make zucchini jam lemon recipe

Having tasted the lemon-squash delicacy at least once, you will become its loyal fan. It is eaten simply with a spoon - with a bun, or as a filling in pies.

To prepare a zucchini delicacy for eating in winter, we stock up on the following components:

• 4 lemons;
• 2 kg of young zucchini;
• 2 kg of granulated sugar.

Without peeling the skins from the zucchini, we start cooking.

How to make lemon squash

We prepare marrow jam using the following technology:

• We wash the fruits and remove seeds and skin if they are longer than 25 centimeters.
• Cut lemons and zucchini into small pieces.
• Fill the slices with granulated sugar in an enamel (or stainless steel) saucepan and mix.
• We leave everything for an hour so that the fruit slices let the juice flow.
• We put the container on the stove and heat over medium heat until it boils. Cool the jam to room temperature and repeat the cooking and cooling procedure. Then bring to a boil again.

We pour the jam just removed from the stove into sterile jars, seal, sterilize (1 liter jars - 10 minutes, 1.5-2 liters - 15 minutes, 3 liters - 30 minutes). We turn it over, cover it with a blanket and put it in storage in a day.

Zucchini jam with lemon through a meat grinder

An easy-to-prepare preparation from zucchini rolled through a meat grinder turns out to be surprisingly tasty and tender. In winter, it will compensate for the deficiency of vitamins and minerals and help to resist colds.

Making squash jam requires the following ingredients:

• 4 kg of peeled zucchini;
• 2 kg of granulated sugar;
• 600 g lemons.

We must peel the zucchini of the skin and seeds, as this delicacy should literally melt in your mouth.

How to make a squash treat

Let's prepare it according to the following recipe:

• We twist the zucchini in a meat grinder.
• Mix with finely chopped lemons and granulated sugar in an enamel container.
• Leave it for a couple of hours at room temperature - the juice will stand out.
• Bring the contents of the saucepan to a boil over medium heat, stirring frequently. Cook for 5 minutes. and remove from the fire.
• After 20 minutes, put it on the fire again and repeat the procedure until the zucchini becomes transparent.

We put the hot jam in sterile jars, roll it up and, after cooling in room conditions, put it in a cool place for storage.

So, you have learned how to prepare useful and delicious jam from zucchini with lemon in two ways. Choose the method you like best and stock up on a healing treat to pamper yourself in winter and forget about vitamin deficiency and colds.

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

Choosing fruits for zucchini jam with lemon

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

Cooking ingredients for zucchini jam with lemon

To make the 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, take out the ripe core (we are interested in the elastic pulp, we leave it). Cut everything into small cubes (chop the unpeeled lemon finer than the courgette). Cover everything with sugar and put it to "rest" so that the food will start juicing.

Cooking zucchini jam with lemon

The workpiece gave juice, it needs to be cooked over low heat. Do not 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 fruits, you will get 4 pieces of 0.5 l jars of a fragrant golden and very tasty delicacy.

Zucchini jam with lemon captivates 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 that of squash). 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.

There is no such person who would not like jam and, closing it in the summer, would not dream of opening it in winter as soon as possible. Jam is an absolutely easy-to-prepare dish that does not require special efforts from the hostess. And you can cook a dish literally from any fruit or vegetable.

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

How to choose the right zucchini

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

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

1. The first thing that catches your eye is the size of the zucchini (the required size is from 15 to 20 cm), take a larger vegetable - you risk getting not only overripe, but also filled with seeds.
2. One of the differences between domestic and artificially grown zucchini is the peel layer: a thin layer indicates that the vegetable has grown in the garden without adding additives and growth accelerators, and, conversely, a thick layer of skin on the zucchini indicates artificial cultivation of the vegetable. Therefore, it is better not to take a vegetable with a thick skin.
3. It is worth going for zucchini at a certain time period, and this is mid-May to the end of July. The reason is that before and after this period, the zucchini quickly loses its beneficial features.
4. Eliminate the purchase of fruits that have been stored for a long time. This can be seen by the integrity and dryness of the peel.
5. Color matters too. Color variations for normal squash are yellow-green, green, yellow-brown. Also, the zucchini should have an even color without spots.

Why are citrus fruits added to jam?

I think you will agree that such a delicacy from one pumpkin is only for an amateur. The presence of citrus fruits gives the jam a pleasant sunny amber color. Citrus fruits, in addition to adding spicy flavors to the dish, are good for your health.

Vitamins, which are rich in citrus fruits, are especially indispensable in winter, when infectious and colds are aggravated. Therefore, jam is an excellent and tasty medicine, as well as prevention of colds.

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

How to make lemon squash jam?

To make zucchini jam with lemon, the recipe involves the following ingredients:

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

1. First, prepare the zucchini and lemon. It is necessary to peel the peel and get the seeds (both from the zucchini and from the lemon). Do not let the lemon seeds get into the mass, they are very bitter and can spoil the taste of the dish. Zucchini and lemon can be cut into slices or cubes, then covered with sugar and let the vegetable and fruit brew (about an hour) so that they let the juices flow.
2. Lemon must be minced or whipped with a blender.
3. Pour the zucchini into a saucepan, followed by the mashed potatoes made from lemon.
4. You need to cook the mixture for 15 minutes.
5. The finished mass can be whipped in a blender or immediately rolled into jars. Remember that jars and lids must be sterilized.

Zucchini jam with oranges

To prepare a dish, take:

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

Step-by-step cooking:

1. The stage of preparing the ingredients: peel the skin and remove the seeds from the lemon and zucchini. If you took young zucchini, you do not need to peel them. So the jam will be healthier, but it will not affect the taste.
2. Cut the zucchini and orange into cubes, orange peel you can grate it on a fine grater.
3. We clean the ginger and also chop.
4. We put everything that we have prepared in a saucepan, throw vanilla and sugar on top. Next, over medium heat, bring the mixture to the stage of sugar dissolving (you will notice this). Then we wait for boiling, pour prepared water into a saucepan and cook for another half hour.
5. We roll it up in sterilized jars.

Important! So that the jam does not taste bitter before grating the zest, remove white layer the peel on the inside.

Zucchini jam with lemon slices for the winter

To prepare a dish, take:

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

1. Wash the zucchini and lemon, peel the skin and remove the seeds.
2. Cut the zucchini first into even stripes, then into cubes (the size of the cubes depends on your preferences).
3. Put chopped zucchini in a saucepan and cover with sugar. We forget about it for a couple of hours and get down to lemon.
4. Pass the lemon through a meat grinder or also cut into cubes.
5. After 2 hours, put the saucepan with zucchini on medium fire, bring to a boil and turn off the heat. So repeat 2-3 times.
6. Then add lemon and boil the jam for 15 to 20 minutes.
7. We lay out on sterilized jars and close with lids.

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

Zucchini jam with orange and lemons

Ingredients:

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

Cooking process step by step:

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

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

Zucchini Jam Recipe with Lemon and Dried Apricots

Ingredients:

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

Jam making process:

1. We wash the zucchini and dry on a towel.
2. We clean the zucchini and remove the seeds.
3. Cut the zucchini (you can dice it)
4. Dried apricots can be prepared in 2 ways: either pour boiling water over and hold for a minute, or soak in cold water for an hour.
5. Beat dried apricots and zucchini with a blender until smooth.
6. The resulting mass of zucchini and dried apricots is placed in a saucepan and covered with sugar.
7. Put the saucepan over medium heat and bring to a boil, stirring with a wooden spoon.
8. After boiling, reduce the heat and keep the pan on fire for another 20 minutes.
9. Pour the finished mass into jars and tighten the lids.

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

How, where and how much marrow jam is stored?

Jam with a large density will be stored longer. Remember to move and put the jars in the storage place 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 can.

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

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

I first tried zucchini jam about 20 years ago, when a colleague treated me to it. And at that time it seemed to me fabulously tasty, besides, I could not guess what this delicious thing was made of. Love for this sweet 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 various ingredients.

The golden rule of a neutral-flavored product is to combine it with different ingredients for a completely different dish every time.

There were a lot of recipes with zucchini this year on my site - these are and, 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 dream up, then for jam you can add lemon, orange, ginger and even cognac to the zucchini. The result is extraordinary delicious dessert for tea. I hope that from all the suggested recipes you can choose the one that suits you best.

Zucchini jam with lemon and orange - recipe with photo

Many housewives know and love the recipe for marrow 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.

1. First, peel the zucchini, lemons and oranges.

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

3. Chop the lemon and orange at random. The zest of lemon and orange will need to be grated in a blender to a state of porridge.

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

5. Put the saucepan with 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 once again let stand for an hour or two. By this time, the jam has already changed color, becoming amber in color. 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 previously sterilized jars.

Zucchini jam for the winter - a simple recipe with a banana

This recipe won me over with its simplicity and originality. You won't surprise anyone with marrow jam with lemon and orange, but I cook with bananas for the first time. To conclude whether you like this jam or not, you need to try.

Ingredients:

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

1. We clean the zucchini, remove the seeds. Cut the courgettes into small cubes.

2. Cut the banana pulp into small pieces.

3. Fill the zucchini and bananas with sugar and add a little water. Leave for 30 minutes to dissolve the sugar and let the zucchini juice.

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

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

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

Zucchini jam with lemon - a recipe for the winter

If in the first recipe we ground lemons in a blender, then in this we will use lemon slices. We cook according to this recipe for a short time, which means we save more vitamins in 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.

1. Peel the zucchini and cut into cubes.

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

3. Mix lemons, zucchini and add sugar. We leave the zucchini under sugar for a day in a cold place. During this time, it will be necessary to mix several times.

Stir zucchini jam with lemon with a wooden or plastic spoon, since vitamin C is destroyed by contact with metal.

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

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

6. The jam is ready. But since heat treatment there is very little in this recipe; it is imperative to sterilize jars for storing jam and lids. We 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 with lemon is very tasty, and mint will give it an unusually fragrant note.

Zucchini jam with pineapple juice

We already said at the beginning that neutral zucchini are combined with many products and often acquire the taste of the latter. Let's add to the marrow jam Pineapple juice, 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

1. Peel the courgettes and cut into cubes. We put the zucchini in a saucepan, add sugar and lemon juice.
2. Pour pineapple juice into the zucchini. By the way, you can also use juice from canned pineapple if you recently opened the jar.
3. Bring the zucchini to a boil, reduce the heat and cook, even more correctly simmer, over low heat for 10 minutes. Try not to cook for longer, otherwise the zucchini will boil and become soft and tasteless.
4. We spread the jam in sterilized jars and close the lids tightly.

Zucchini like pineapples - lick your fingers

Zucchini jam with lemon and ginger

Very delicious recipe with ginger and even brandy. I think that such a hot tea jam 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.

1. Cut the courgettes into cubes and cover with sugar.
2. Rinse the lemon and grate the zest, and squeeze the juice from the pulp. Add the juice to the zucchini. Add a few tablespoons of water to this.
3. Bring the whole mass with zucchini in a saucepan to a boil and cook over low heat for 20 minutes. Be sure to remove the foam.
4. When the courgettes are soft and change color, add ginger, cinnamon, lemon zest and pectin. Pour in brandy if desired, mix everything well and cook for another 10 minutes over low heat.
5. Put the hot jam in sterilized jars, close tightly, turn it upside down and leave it until it cools completely.

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