Zucchini - healthy vegetables containing vitamins, iron, copper, potassium and others useful material... They also help to eliminate excess fluid and cholesterol from the body, eliminating puffiness. Zucchini is tasty and healthy as in fresh and canned. Therefore, making marrow jam is an urgent task for housewives.

Preparing dishes

For storing jam, they usually use glass jars... They are pre-sterilized.

For cooking, you need an enamel saucepan and a spatula, with which you need to stir the jam.

Fruit preparation

For cooking the jam, you can take ripe zucchini, but it is advisable that the skin does not have time to harden, then the jam will turn out to be tender, melting on the tongue. The fruits are washed, peels and seeds are removed, and cut into small cubes.

Zucchini jam with lemon

Zucchini and sugar are taken in equal quantities - one kilogram each, you will also need 1 lemon.

Combine sugar and 100 g of water in a saucepan. The syrup is boiled for five minutes.

The lemon is chopped in a meat grinder.

Zucchini and lemon are placed in the finished syrup. Such jam is brewed for 45 minutes, after which it is poured into jars.

Zucchini jam with carrot, orange juice and lemon

For 1 kg of zucchini, take 0.7 kg of sugar. Orange and lemon - one each and a glass of carrot juice.

The first step is to prepare the fruit. Lemon and orange are separately passed through a meat grinder, the peel is not removed. Carrot juice is poured into the crushed orange mixture, put on the stove and brought to a boil.

Put the diced zucchini in a saucepan, add sugar, lemon and carrot-orange mixture. Everything is stirred so that the juice appears and left to infuse for 15 hours. During this time, the sugar will dissolve in the juice released from the fruit.

After infusion, the jam is boiled for about 7 minutes and left to cool for several hours. Then the mixture should be boiled again for about 30 minutes.

Now the jam is ready, you can pour it into the jars and roll it up.

Zucchini jam with pineapple and lemon

Take in equal proportions of sugar and zucchini - 1 kg each. You will also need lemon and pineapple.

The zucchini and pineapple are peeled, the center removed, cut into cubes and placed in a saucepan. Sugar is poured there. Everything should be mixed well so that the juice stands out from the fruit. If there is not enough juice, the mixture is dry and the sugar does not dissolve, add 100 g of water.

After that, the dishes with the mixture are placed on the stove and boiled for about 5 minutes. Now you need to leave the jam for several hours so that it is infused.

The lemon crushed in a meat grinder is added to the squash-pineapple mixture and boiled for 30 minutes.

The jam is ready. It is poured into sterilized jars, sealed and stored, as usual, in a cool place.

Zucchini jam is a great option for those who are tired of everyday winter preparations from the usual products and you want something unusual and original. Jam made from zucchini turns out to be incredibly tasty and healthy.

Zucchini jam with lemon

Due to its neutral taste, zucchini goes well with almost all fruits and berries. Jam made from zucchini and lemon turns out to be especially tasty. except unusual taste, this jam has a rich supply of vitamin C, which will help withstand viruses in the season of colds.

Required Ingredients:

• 1 kg of zucchini;
• 1 kg of sugar;
• 1 lemon.

Preparation

Wash zucchini, peel and seeds, then cut into medium-sized cubes. Pour the lemon over with boiling water, cut into small slices and remove the seeds. Put the chopped ingredients in a saucepan, add granulated sugar and mix well. Let the mixture brew for 2 hours and proceed to cooking. Bring the lemon-sauteed mass to a boil, after which we cook it for another 2 minutes. Cool the jam to room temperature and repeat the cooking procedure 4-5 more times. With every boil squash jam acquires a more transparent shade and a rich aroma. When the treat becomes thick, it can be poured into jars and rolled up.

Zucchini jam with strawberries

Zucchini jam with strawberries is another option for a delicious and aromatic delicacy. Such a jam is prepared quite simply and quickly.

Required Ingredients:

• 1 kg of zucchini;
• 1 kg of sugar;
• 1 kg of strawberries.

Preparation

Peel the zucchini from the peel and seeds, then grind it with a blender. We wash the strawberries under running water, remove the leaves, then put them in a blender and turn them into berry puree... Put the squash-strawberry mass in a saucepan, add sugar, mix thoroughly and let the mixture brew a little. We put the pan on the fire, bring the mass to a boil and simmer for another 2-3 minutes, then turn off the heat and cool the jam to room temperature. Then we repeat the cooking procedure 3 more times. We pack the finished zucchini and strawberry jam in jars, roll up and wrap it with a warm blanket.

Zucchini jam with raspberries

This recipe is perfect for sweet jam lovers. Thanks to raspberries, zucchini jam gets a beautiful pale pink color and an unsurpassed aroma.

Required Ingredients:

• 1 kg of zucchini;
• 1 kg of sugar;
• 1 kg of raspberries.

Preparation

Rinse the zucchini under running water, cut off the peel from them and remove the seeds, then cut into small cubes. We sort out the raspberries, rinse them under water, put them in a saucepan and press down a little to speed up the cooking process. Add zucchini cut into pieces and sugar to the prepared berries, and then mix all the ingredients thoroughly. Let the jam brew for an hour and set to simmer over low heat. Bring the mixture to a boil and cook for another 10 minutes. Remove the pan from the stove and cool the jam to room temperature, then repeat the cooking process again in the same mode 4 more times. When the jam gets thick and homogeneous mass, you can roll it up.

Related Videos

Zucchini season is in full swing, which means it's time to make various preparations. At the same time, zucchini can be used both for pickles and for unusual, but very delicate and aromatic jam.

You will need

• - zucchini - 1 kg;
• - sugar - 1 kg;
• - lemon.

Instructions

1. For jam, it is advisable to use young zucchini with a thin skin. In this case, it is easier to clean them, and there are practically no seeds in them. Zucchini must be well washed, peeled, cut into small cubes. Place the cubes in a saucepan and cover with sugar. The zucchini should give juice, it will take 2 hours.

2. The lemon is washed, cut into small pieces right with the peel. Remove the lemon seeds. Sliced ​​lemon is transferred to a saucepan with zucchini.

3. The contents of the saucepan are thoroughly mixed, after which it can be put on fire. The jam must be brought to a boil, then cook over low heat for 20 minutes, and then let it cool to room temperature and repeat the procedure. It is advisable to do this 2-3 times.

4. The last time the jam should be kept on low heat for 15 minutes, and then poured into sterile hot jars. Since the zucchini has a generally neutral taste, the jam is more lemon, but due to the zucchini it is incredibly tender and melts in the mouth.

How to make zucchini jam

In the summer, everyone makes preparations for the winter: they salt tomatoes, cucumbers, cook compotes and jams. By the way, jam can be made not only from fruits. It turns out that zucchini are also suitable for this business.

You will need

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

Instructions

1. With zucchini, do the following: rinse them thoroughly, peel them off, then cut them into small pieces. If you use large zucchini for making jam, then you need to remove the seeds from them. With lemons, you need to do the same, that is, rinse and chop.

3. After the time has passed, place the mixture of zucchini and lemons on medium fire and let it boil. After boiling, let the mass cool, then do the same again, that is, bring to a boil. This must be done 3 times. It remains only to pack the dish into cans and close tightly. Zucchini jam is ready! As you can see, it is very simple to do, and the taste is just wonderful.

Summer is rich in fruit and vegetable harvests. Skillful housewives can preserve all kinds of salads, assortments, compotes and make jams. If this year the zucchini harvest is good, then you can cook an unusual delicious jam from zucchini.

The recipe is pretty simple and won't deliver special trouble busy housewives.

In order to make jam, which you can feast on all winter, you will need:

- zucchini - 1.5 kg;

- sugar - 1 kg;

- lemon - 1 pc.

You need to choose large, mature zucchini. It is better not to use young fruits, they are too soft and the jam will turn out to be mushy.

The fruits are thoroughly washed, cleaned and freed from seeds. Next, the zucchini must be cut into small cubes, about 1 × 1 cm. The sliced ​​fruits are placed in a container, covered with sugar and boiled for about 1.5-2 hours over low heat.

When the zucchini jam has cooled, you need to prepare the lemon. It needs to be washed and cut into small cubes, taking out the seeds. After adding pieces of citrus, the mixture is stirred and after 12 hours put into jars.

Jam jars must first be washed and sterilized. It is better to choose a small can size.

The slices of squash jam may be a little crispy, but the citrus flavor will add a slightly bitter aroma.

Tip 2: How easy it is to make zucchini jam for the winter

Zucchini - versatile vegetable, because from it you can cook not only stew or caviar, pickle or pickle, but also cook wonderful and tasty jam.

To make zucchini jam for the winter, we need:

• Zucchini - 1-2 medium fruits with a total weight of about 2 kg
• Lemons - 2-3 pieces
• Sugar - 1 kg

Preparation:

Lemons - 2-3 pieces

Sugar - 1 kg

Preparation:

1. Zucchini must be washed, peeled and cut out in the middle (where the pulp and seeds are).

2. Then cut the peeled zucchini into small pieces.

3. Scroll the chopped zucchini in a meat grinder. Place the resulting pulp in a sieve or colander to drain excess liquid.

4. Wash the lemons and cut into quarters, remove the seeds.

5. Scroll the lemon slices in a meat grinder along with the peel.

6. Place the squash mass in a cooking pot, add ground lemons, mix.

7. Pour a kilo of sugar into the lemon-zucchini mixture and stir everything well.

8. Turn on to cook over medium heat for 20 minutes, stirring occasionally.

9. Skim the boiling foam as needed.

10. After 20 minutes, the jam will become thick and transparent, which indicates its readiness.

11. Pour even hot jam into prepared clean and dry jars, roll up, cool and keep cool.

Unusual and tasty zucchini jam in winter will delight the whole family.

The recipe for zucchini jam with lemon and orange, most likely, originated in times of total scarcity, but the housewives quickly fell in love with the original taste. In a company with citrus fruits, the faceless zucchini acquires an exotic taste, bright and extraordinary, it is caramelized in sweet syrup and turns into a kind of candied fruit. Zucchini jam turns out to be incredibly fragrant, beautiful amber color. If you haven't tried it, then be sure to cook!

Total cooking time: 15 minutes + breaks to cool the jam
Cooking time: 15 minutes
Output: 1 liter and 200 ml

Ingredients

• young zucchini - 1 kg
• sugar - 800 g
• lemon - 1 pc.
• large orange - 1 pc.

Preparation

For cooking, it is best to use young zucchini, with still unripe seeds and thin green skin, then the jam will turn out to be especially tasty. They need to be washed and cut small cube... If the vegetables are overripe, be sure to peel them and remove all seeds, using only the pulp.



I sprinkle the sliced ​​zucchini with granulated sugar. Stir, cover with a lid and leave for 2 hours at room temperature. If the zucchini are young, they tend to juice very quickly. Mature vegetables are less juicy, so it may take 4-6 hours, you can leave them in a cool place overnight.



Once the sugar crystals are completely dissolved, add lemon and orange to the pan. Pre-pour boiling water over them, and then cut them into small cubes along with the zest. If desired, they can be peeled (especially if the orange and lemon are thick-peeled). The zest will not taste bitter, but rather, it will give the jam a special taste of pungency, it will be candied and turn into candied fruits.



I put the pan on a low heat and, stirring it, bring it to a boil. I boil zucchini with lemon and orange for 5 minutes (from the moment of boiling). Citrus fruits will immediately fill the kitchen with a wonderful aroma. But the jam so far has little resemblance to dessert. To soak the zucchini with syrup, I leave them to cool completely - about 4 hours. I cover the pan with gauze so that the jam "breathes" and the excess moisture evaporates.



Then I boil for 5 minutes in two passes, each time waiting for it to cool completely. After the final cooking, the marrow jam with orange and lemon becomes a very beautiful amber color. Each piece is soaked through with syrup, absorbing the taste and aroma of citrus fruits. If you do not like liquid syrup, then for the last third time you can cook for longer, 15-20 minutes, until the desired thickness.



I sterilize containers and lids. I pour hot jam into jars and seal immediately. Turn it upside down and leave it that way until it cools completely. Best stored in a cool and dark place. Shelf life is 1 year.

Preparations for the winter are no longer a necessity, but few hostesses are ready to give them up. After all, it is home preservation often helps to decorate the table or diversify the family's diet. Learn how to make lemon squash jam - surprise your loved ones with your culinary skills. Check out the secrets, thanks to which you can please your household with a delicacy with an unusual taste.

Taste and type of workpiece

Surely everyone knows what dishes can be prepared from zucchini - both snacks and vegetable casseroles, however, few housewives have ever come across the preparation of desserts from this vegetable. Indeed, by itself, it does not have a sweet or even sour taste. This is true, because if the jam consists of only one zucchini, then the taste of the preparation will hardly please you.

As for the jam, it has its own little tricks that help turn preservation into a real feast of taste. Citrus fruits did an excellent job with this task, it is their addition that transforms the zucchini, saturates the workpiece with unusual, even exotic taste characteristics.

If you are not afraid of experimenting in the kitchen, or just want to please your family, you should definitely try making such an original dish from zucchini.

If your relatives do not like this vegetable, this is not a reason to refuse jam. Looking at the jar, you might think that the main ingredient of the treat was, but not the zucchini. Take a moment and make at least a serving of squash jam - we assure you that with the help of this recipe you will once again add this wonderful vegetable to your diet and will be able to amaze your family with the amazing taste of canned food.

Features of the choice of products

The key to the pleasant taste of any dish is not only the subtleties of preparation, but also the right products.

Zucchini in different stages of maturation has different taste, accordingly, this may affect the taste of your workpiece. We recommend that you carefully select the vegetables for the jam, so as not to inadvertently spoil the taste of the preparation.

So, the zucchini must be young, but at the same time large enough in size.

Important! It is undesirable to use watery vegetables for jam, as they will affect the thickness of the final product. Overripe ones also do not need to be taken, since their taste differs from young zucchini.

As for the choice, everything is simple - any citrus fruit will do. All other ingredients are pretty simple and affordable as well.

Step-by-step cooking recipe with photos and videos

We have already found out which zucchini will make the most delicious jam. Now you need to decide on the devices that will come in handy during cooking, the remaining ingredients and get acquainted with the recipe itself.

What you need in the kitchen: appliances and utensils

To make zucchini jam, you need to arm yourself with containers for ingredients, a kitchen board, a knife and a spatula or spoon. You can also prepare jars in advance, in which you subsequently close your canning.

Required Ingredients

The recipe is pretty simple, only three ingredients are required. It is designed for a small portion, therefore, the amount of products calculated for 1 kg of vegetables is indicated.

To prepare a treat, take:

• young zucchini -1 kg;
• lemons or -1 large or 2 medium;
• sugar - 800-900 grams.

Detailed cooking process

The method for preparing a treat consists of the following stages:

Important! Never add liquid to this mixture. She is simply not needed in this recipe, because both citrus fruits and zucchini have enough of their own juice.

After this time, place the workpiece on the stove. Bring the mixture to a boil and let it sit on the stove for a few hours. During this time, the ingredients should be saturated with syrup. As a rule, it takes about 48 hours to prepare such a preservation, since the workpiece must first be boiled, then set aside for several hours and boiled again.

We offer you two options for making preserves.

The first method will suit you if you are not a fan of sourness in jams. To remove this slight aftertaste, you will need to spend more time cooking.

So, in order to rid a delicacy of a sour taste, you must:

1. Boil the zucchini in the evening of the first day, then leave it to cool until morning.
2. In the morning of the second day, boil again and leave the jam until evening.
3. In the evening of the second day, put the treat on the stove again, boil it and set it aside until the morning of the third day.
4. Only on the third day can the preservation be poured into jars and closed.

If you want the jam to resemble canned pineapple and remain slightly sour, we recommend using the second cooking method.

You only need one day for this. Simply boil the zucchini in the morning, then cool and boil again in the evening. You can close the treat immediately after the second heat treatment.

What can be added besides lemon

Did you find out classic recipe squash jam. However, the kitchen is one of the best places to experiment with which you will get perfect recipe goodies - the one that will appeal to you and your family. There is an option for making spicy jam, as well as a dish using two citrus fruits.

Spice recipe

For lovers of spices, we suggest using following recipe preservation, the taste of which is saturated with spices.

To prepare it you will need:

• 1 kg of zucchini without skin;
• 1 kg of sugar;
• 1 lemon;
• 1 glass of water;
• spices - cinnamon and cloves.

Cooking method:

1. Rinse the vegetables, peel them, and then cut into cubes about 1cm sides.
2. Then place the cubes in boiling water for 2-3 minutes, then take them out and place them in the syrup. To prepare it, you need 200-250 ml of water and 1 kg of sugar. It is in this syrup that the main product is placed.
3. Chop the citrus, then add it to the vegetable in the syrup.
4. After that, spices are added, in our case, it is cinnamon and cloves.
5. Boil the mixture until it thickens, after which you can pour it into previously sterilized jars.

Recipe with lemon and oranges

You also don't need a lot of food to make this variation. The following ingredients must be present:

• zucchini - 1 kg;
• lemon - 1 piece;
• orange - 2 pieces;
• sugar - 1 kg.

1. The main ingredient is thoroughly washed under running water, after which it should be removed from the skin.
2. The next step is to chop the zucchini, chop it finely into cubes, and then cover the vegetable on top with sugar in a volume of 500 grams.
3. Leave the zucchini with the sugar overnight so that they have time to drain enough juice.
4. As for the processing of citrus fruits, then you will need to remove the peel from them, grate it on a fine grater.
5. The fruits themselves need to be processed into juice, and then the grated zest of freshly squeezed juice is added to the container where the zucchini is infused, and add another 500 grams of sugar.
6. Place the container with this mixture on the stove and cook until the sugar dissolves.
7. After that, you need to boil the jam a little more, bring it to a boil and keep it on the stove in this state for about 10 minutes.
8. After 10 minutes, remove the treat from the stove to cool slightly.
9. When the preservation blank has infused a little, carry out the procedure again, then put the zucchini again to cool.

It is advisable to boil the jam about 4 times. The density of the mixture should serve as a guideline for you - when the deliciousness becomes thick enough, you can start directly pouring it into jars and rolling it.

Storage rules for workpieces

There are no special requirements for storing jam. You just need to keep the jars in a cool place, protected from light. Both a cellar and a refrigerator are suitable for these purposes.

With what to serve zucchini jam to the table

You can use the treat as a standalone product. It goes well with tea, and can also be added to ice cream or baked goods.

Try to make zucchini jam according to one of the above recipes, surprise your loved ones with the unexpected taste of familiar products. Experiment with spices and seasonings for treats, because zucchini is a versatile product, you can cook many interesting ones on its basis, delicious treats... Bon Appetit!

Grated zucchini jam with lemon is an ideal treat for your morning breakfast. It turns out to be not cloying in taste, with a slight sourness and a pleasant aroma. It can be confused with pineapple jam, but the citrus aroma will nevertheless give the experienced gourmet the product from which it was created. And less knowledgeable tasters will never guess what this dessert was made of!

It is very convenient to make zucchini jam with lemon during the harvest season of young zucchini, especially if they grow in your garden. Instead of lemon, you can use citric acid but the flavor lemon peel it will not replace.

Rinse a large zucchini or several small ones in water and cut off the tails. Grate on a fine grater in a deep container if the vegetable is young and the skin is not dense. If the zucchini managed to outgrow, then cut off the peel, remove the seeds with a knife inside, and grate only the pulp on a fine grater. Let it sit for 10 minutes and then squeeze out the liquid that has separated. If you forget about this, then your treat will turn out to be more liquid and you will have to boil it. large quantity time.

Scald the lemon with boiling water, rub its zest until a white layer in a container. Try to white layer did not come across, as it is very bitter and can spoil the taste of the jam.

Squeeze the juice out of the fruit.

It is just enough to give the desired consistency.

Pour in lemon juice into a container, add granulated sugar and stir. Depending on your taste, you can add or subtract sweet ingredient... You can replace it with honey, adding it at the very end, after the boiled zucchini mass has cooled in lemon juice to 40C.

Stir and put the mass in a ladle or saucepan, cauldron. Place on the stove and simmer for about 10 minutes over medium heat. Turn off the heat and refrigerate the mass for 20 minutes.

Warm up again for 5-10 minutes and refrigerate again. In this case, the mass does not even need to be stirred - when it cools down, it will draw into itself sugar syrup and become more transparent, caramel.

Turn off the heat for the last time and place the jam in sterilized jars.

If desired, they can be sealed with sterilized lids, or you can simply serve the treat right to the table.

Prepared for the winter jam from grated zucchini with lemon is perfectly stored both in the pantry and in the cold. Extract it to hot toasts, rolls, croissants, etc.

Enjoy your meal!

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

However, to roll a whole horde of cans from vitamin fruits- expensive, but making zucchini jam with lemon is simple, budgetary and very fast. Especially in crisis conditions, home spins 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 lemon zucchini jam for the winter with your own hands is a snap. For cooking, we need to take 2 kg of young zucchini with a thin skin and without seeds. Rinse the vegetables and, without peeling, cut them into small cubes or short cubes.
• Wash the lemons (4 fruits) and scald with boiling water to remove the bitterness from the zest. Grind the washed fruits into small cubes together with the skin, and in the process of cutting, remove the bones from them.
• Combine chopped zucchini and lemons in an enamel saucepan, cover with granulated sugar (2 kg) and leave to lie in this form for a couple of hours so that the fruits give juice.
• As soon as the zucchini and lemons release 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 it off.
• We give the brew time to cool down to 20-25 ° C, and then put it on the fire again, wait for the 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 such cooking, the zucchini become "glassy", and the syrup itself is transparent amber.
• When the jam has been boiled for 5 minutes for the last time, we pour it into sterile jars, close the lids and wrap it in a blanket, where the stocks 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. + -

1. We clean lemons, oranges and zucchini from skins, we also clean vegetables from seeds, and fruits - from seeds.
2. After that, crumble the squash pulp into cubes, and scroll the citrus ingredients in a meat grinder.
3. We combine all the components of the jam in a common pan, fill them with granulated sugar and put on fire. Immediately set the minimum heat on the burner, and cook, with occasional stirring, the jam for 1 hour.
4. After 60 minutes, turn off the fire, freeze the jam to room temperature, and then simmer again on low heat for 1 hour.

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

Grated zucchini jam with lemon

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

Ingredients

• Large zucchini - 1 pc.;
• 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 a jam consists of three stages: puréing the ingredients, preparing the syrup, and combining the two fractions. Let's start with the first one.

• Clean apples and zucchini from skins and seeds. After that, we pass all the declared products plus ginger through a meat grinder with the smallest nozzle.
• Now let's prepare the syrup. Scald a couple of lemons, and then remove the zest from them with a grater. After that, squeeze juice (0.3 l) from all six lemons and filter it through cheesecloth.
• We mix water with granulated sugar and in the multicooker “Baking” mode bring the composition 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, transfer 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 the jars, lids and sterilize them.
• Pour hot ready-made jam into containers, roll up hermetically and set to cool.

Secrets of making lemon squash jam

Today it is difficult to surprise someone with lemon jam. But zucchini jam with a captivating lemon aroma is a real curiosity, moreover, very tasty and easy to prepare.

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

• For example, you can add nuts to regular squash and lemon jam, which will be a great surprise for eaters. In such a mass, walnuts, Brazil nuts, almonds, peanuts, hazelnuts, as well as toasted sesame or sunflower seeds will feel great.
• You can also add apricots, kernels to such jam apricot kernels and dried apricots.
• Jam 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, as canned pineapple... Next, syrup is cooked from juice and lemon with sugar, in which zucchini pieces are then boiled.

• Oriental spices are also capable of enriching the taste of jam: cinnamon, anise, vanilla, ginger. These spices should be added during the cooking process and preferably not in the form of a powder, but in the form of fruits. And already before the spill ready-made jam in containers, these ingredients should be extracted from the sweet mass.

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