Recipe: Zucchini jam - with dried apricots and lemon. Zucchini jam: a simple and tasty preparation for the winter - the four best ways to make zucchini jam Zucchini and dried apricot jam

If you want to please your loved ones in winter with a tasty, fragrant and at the same time very healthy delicacy - prepare them zucchini jam with dried apricots for the winter. This magnificent dessert, believe me, will not leave anyone indifferent, but most importantly, after tasting it, many will not even recognize what the jam is made of, it will taste very much like pineapple with honey and dried apricots.

Today we will present to your attention several original recipes for delicious vegetable jam with dried fruits, tell you what additional ingredients you can add to your taste in a sweet delicacy, how much to cook it, how to keep it longer.

Zucchini jam with dried apricots, a recipe for the winter

The recipe using grated products is the easiest. A great option for serving instead of honey with pancakes, cookies, toast. Young and old people will have to "tough" such squash jam with dried apricots.

You will need to prepare:

• - per kilogram of zucchini and sugar;
• - a glass of dried apricots (pre-soak overnight in warm water);
• - a small lime, you can have a few more mint leaves, but this is optional.

How do we prepare a treat for the winter.

1. Squeeze the dried apricots from the water, let dry on paper towels.
2. Wash the patissons thoroughly, cut into pieces, remove the seeds.
3. Wash lime and mint leaves.
4. Twist in a meat grinder or chop all the ingredients in a combine bowl.
5. Pour sugar into the cured composition, mix, send to cook over low heat for fifty minutes after boiling. Periodically remove the foam from the surface of the composition during cooking.
6. Sterilize the container, it is better to take jars of small glass so that the jam can be eaten quickly, plus it can be stored longer, it is not stored for long in open form - about 7-10 days.
7. Pour the delicacy into a container, roll up (the lids for seaming should also go through the sterilization process), turn upside down, cover with a blanket, leave warm for a day.
8. Remove zucchini jam with dried apricots for the winter in a cool place.

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Zucchini jam with dried apricots and lemon

A very simple and extremely tasty recipe. For cooking, in addition to the main ingredients, you will need a little more sugar, lemon or citric acid and water. You can cork a sweet delicacy, both under seaming lids and under screw ones. In the second case, the shelf life of the product is reduced from two years to one and a half.

Ingredients:

• - Peeled squash (young zucchini) - 1 kg.
• - Dried apricots - 200-250 gr.
• - Lemon about 200 gr. - 1 PC.
• - Granulated sugar - 900 gr.
• - Water for soaking dried apricots.

Cooking process:

1. Pour dried fruits with boiling water, wait until they soften, drain the water, cut the dried apricots into cubes at your discretion, larger or smaller.
2. Peel the insides (seeds, pulp) of the zucchini, cut into cubes, strips or as you like. If the fruits are young, the skin from them can not be cut off.
3. Wash the lemon, divide it into 4 parts, remove the seeds, twist the citrus in a meat grinder along with the peel.
4. Combine the products, add sugar, do not touch for half an hour, and then put on the stove, cook, stirring, removing the foam until boiling. Turn off the fire, wait until the food has cooled down, then put it back on the stove.
5. Cook the jam until smooth, not too thick. If you have a thick jam, you can pour in a little boiled water.
6. Arrange zucchini jam with dried apricots in sterilized glass containers, cork, let cool in the room, and then store in the cellar or refrigerator. You can store the product directly in kitchen cabinets, but in this case, the shelf life is slightly reduced, equal to 1 year. In the cold - two years.

Zucchini jam with dried apricots and orange

Fragrant appetizing jam, which is simply impossible to resist. This delicacy can be served with tea or used as toppings for delicious pies / pies, shortbread cookies, croissants.

• - Young zucchini - 3 pcs.
• - 850 gr. or 1 kg. Sahara.
• - Juicy oranges - 3-4 pcs.

Step by step cooking method:

1. Wash the vegetables, cut off the thick skin, remove the seeds plus the fibrous mass, if any. Cut into medium sized cubes.
2. Wash the oranges, cut into slices along with the peel, remove the seeds, cut according to the same principle as vegetables.
3. Combine the ingredients in a saucepan, sprinkle with sugar on top, leave in the room for 5-7 hours. You can cook the mass in the evening, leave it all night.
4. Put the pan on the stove, boil over medium heat, reduce the heat to a minimum, cook for 25 minutes, constantly standing at the stove, stirring the ingredients.
5. Cool the finished delicacy, leaving it in the room for 5 hours. In this case, you do not need to touch the jam (stir).
6. After the specified time, boil the food again and immediately pour it into a pre-prepared sterilized container, tightly twist or roll up.

Zucchini jam with dried apricots and walnuts

An unusual recipe for zucchini jam with dried apricots and walnuts. Delicacy, from the mere sight of which saliva is already flowing. You can cook for the winter or for eating every minute, after cooking.

Grocery list:

• - Young patissons - 500 gr. (2 pcs).
• - Sugar - 3 cups.
• - One lemon.
• - A glass of clean water.
• - ½ cup nuts.
• - A glass of dried apricots.

How to cook jam with walnuts, dried apricots and zucchini.

1. Wash vegetables, remove seeds, cut into small pieces.
2. Wash dried fruits, cut in half or smaller.
3. Sort nuts from partitions, chop.
4. Boil syrup from sugar and water (5 minutes of cooking).
5. Put the zucchini in the syrup, mix, continue cooking over medium heat for 10 minutes.
6. Add dried fruits, cook for the same time, reducing the temperature to the minimum.
7. Grate the lemon on a regular fine grater along with the peel, add to the jam, mix, cook for another 15 minutes.
8. Remove the food from the stove, stir in the nuts, leave to cool.
9. After complete cooling, bring to a boil, pour into jars, roll up.
10. It is best to store containers in the cold, but you can do it right in the kitchen, while the zucchini jam with dried apricots and nuts should be completely cool before you put it in the pantry.

Helpful advice! You can diversify this recipe with slices of tangerine or orange. If the zucchini jam with dried apricots is too thick, you can pour a little water or sugar syrup into the composition at the last stage.

Zucchini jam with dried apricots pieces

The classic recipe for cooking, the jam turns out to be bright in appearance, appetizing, moderately thick, moderately liquid, with pieces of food. Kids love it with toast. To keep such a jam for a long time, pack it only in sterilized jars, roll it up with sterile lids, and store it in the refrigerator.

Product set:

• - Two kilos of zucchini.
• - Half a kilo of dried apricots.
• - 2 glasses of water.
• - A kilo of white sugar.

How to cook amber squash jam with dried apricots, step by step recipe.

1. Dried fruits are soaked in boiling water overnight, then we take them out, dry them, chop them into convenient pieces, but it’s better not to cut them finely, leave them larger.
2. Boil syrup from water (2 cups) and 250 gr. Sahara. As soon as the sugar dissolves, pour dried fruits with this composition and leave for 2.5 hours.
3. Peel the squash from the skin and entrails, cut into slices or strips, mix with ½ tablespoon of citric acid (can be replaced with lemon zest or citrus juice, juice will need 60 ml.).
4. Pour the lemon-zucchini mixture with a kilogram of granulated sugar, also leave for two and a half hours. Vegetables should release juice, so in the process of infusing them, periodically stir the mass.
5. Separately from each other, boil the composition with dried apricots, and then with zucchini, bringing both to a boil and boiling for 5 minutes, combine the hot masses, leave on the table to cool completely.
6. Put the cooled delicacy back on the stove, bringing to a boil, remove it again, cool. Repeat the steps 2-3 more times. The more times you bring the composition to a boil, the more transparent your jam will be.
7. Pack the finished delicacy in sterile jars, roll up, turn over, leave for a day. Then you can eat or clean for the winter in the pantry / refrigerator.

Zucchini jam with dried apricots can be served with toast, long loaf, white bread, instead of honey for tea, or used as fillings for making various pastries. Bon appetit!

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Do not know what to do with a huge crop of zucchini? There is a great way to utilize a decent portion of this vegetable into a delicious jam preparation. Moreover, there are many ways to prepare an unusual dessert. In this article you will find the best selection of the most diverse recipes for making squash jam. So, let's begin…

The variety of zucchini does not matter, but bright yellow vegetables will look a little more profitable in the final dish. For harvesting, you can use both freshly picked fruits, and those that have lain in storage for several months. This allows you to do canning in your free time from garden worries.

Preparation of zucchini consists in washing them, peeling and removing ripened seeds. To free the peeled zucchini from seeds, they are cut lengthwise into two halves. Armed with a tablespoon, the seeds are removed along with the internal fibers.

Jam preparation methods

With lemon

1.5 kilograms of peeled zucchini are rubbed on a medium-sized grater. A meat grinder or food processor will help facilitate the procedure. Slicing will immediately give a large amount of juice, but it is best to let it brew for about 30 minutes. To speed up the juice formation process, 700 grams of granulated sugar are added to the zucchini and the contents of the bowl are mixed. While the zucchini releases juice, peel the zest from the lemon with a grater. Then, using a sharp knife, the citrus is freed from the white part of the skin. The fragrant pulp is cut into thin sticks or also pierced with a blender. Combine fruits and vegetables and mix well. The mass is put on fire and boiled at a minimum heat for 25 minutes. When the jam thickens, the fire is turned off, and the hot mass is poured into jars that have been sterilized and dried.

Marina Lomaka in her video invites you to familiarize yourself with the option of making zucchini jam with mint and lemon

The easy way with oranges

For 1 kilogram of peeled zucchini, take 500 grams of sugar and 1 large and, preferably, sweet orange. Zucchini is cut into medium pieces that can freely pass into the meat receiver of your meat grinder. Oranges are washed, peeled and coarsely cut, removing as many seeds as possible. Prepared products are passed through the smallest grate of the meat grinder and sugar is added to them. Before putting the bowl with the future jam on the fire, the fruit and vegetable mass is given a little "rest". This time is necessary to release a sufficient amount of juice. Boil jam over low heat for 20 minutes, constantly controlling foaming. After the jam ceases to foam abundantly, and the mass thickens, remove the bowl from the heat.

Zucchini jam with apples

The number of zucchini, apples and sugar for this recipe is taken in equal proportions. Vegetables are weighed and ground on a grater. 50% of the measured amount of sugar is added to the sliced ​​\u200b\u200bso that the zucchini begins to give juice. In the meantime, apples are being processed. They are cleaned and cut into small arbitrary cubes or plates.

Fruit slices are folded to the zucchini, the remains of granulated sugar are added, and the mass is put on fire. Jam is boiled for 20 minutes, continuously stirring the contents of the pan with a wooden spatula. When the apples become completely transparent, and the zucchini boils and turns into a thick mass, the fire is turned off.

Jam with lemon and dried apricots

This recipe is worthy of special attention, as the zucchini dessert is very tasty.

Dried apricots, 200 grams, are thoroughly washed with warm water, placed in a small bowl, and poured with boiling water. In order for dried fruits to saturate better, cover the container with a lid. In this form, dried apricots should soak for an hour.

Peel the zest from the lemon, and extract the juice from the pulp. In order to save food, lemon can be used in its entirety by chopping it together with other products.

1 kilogram of zucchini, freed from seeds and skins, is passed through a meat grinder. Do the same with dried apricots and lemon. Fruit and vegetable mass is mixed with 800 grams of sugar and put on the stove. Cooking jam takes 30 to 50 minutes. It depends on what density you want to get the original product.

You can learn the details of this recipe from the video from the channel “Isn't it time for us to refresh ourselves? I think it's time!"

How to store and use squash jam

Zucchini jam is just a wonderful dessert dish. It is used as an additive to pancakes or pancakes, as a sweet filling for pastries, and also just as a snack for tea. The shelf life of jars with squash jam is 1.5 - 2 years, provided that the product is rolled into a sterile container.

I didn’t create another branch of recipes, but I’ll just clarify that this is not jam, but jam. It turns out it is very thick, with a slight citrus note, some of my tasters said that the jam tastes like peach jam, but I still prefer apricot. This jam is great not only for spreading on bread, but also for filling in pies or pies.

Zucchini take not overripe and not hard. Wash them, peel them and remove the seeds. And then cut into small pieces. Put the prepared zucchini in the bowl in which you will cook this jam.

When the zucchini starts to juice, put them on medium heat and bring to a boil. After boiling, reduce the fire a little and cook the zucchini for 30 minutes.

While the zucchini is cooking, pour boiling water over the pitted dried apricots and leave for 20-30 minutes to swell. Then fold in a colander, let all the liquid merge from dried apricots.

Next, grind the zucchini with a blender until smooth.

We wash the lemon well and skip it (you don’t need to peel the lemon!) With dried apricots through a meat grinder.

Add them to the zucchini and mix until smooth.

We put the jam again on a small fire, bring to a boil and cook for another 15-20 minutes until thickened, stirring occasionally, make sure that the jam does not burn.

Close the lid immediately and let the jam cool completely. We store it in a cool place - in the cellar or refrigerator. You can store up to 1 year.

This jam can be eaten immediately after it has been cooked, or you can store it until autumn-winter and then enjoy the taste, remembering the summer. And no one will ever guess that there are zucchini in this jam.

Happy tea drinking!

Time for preparing: PT02H00M 2 hours

Zucchini is native to northern Mexico. For the first time, the Italians began to eat them. They are part of many Mediterranean dishes. This product is low-calorie, rich in potassium and iron. It is used for baby and diet food. Prepare salads, appetizers, caviar, jam. Jam is made from zucchini with various additives, for example, dried apricots or citrus fruits. The recipes are below.

To prepare zucchini jam, you need to take fresh fruits, wash thoroughly, peel.

Seeds are removed from the prepared zucchini and thoroughly washed again.

Requirements for the main ingredients

Ingredients must be fresh, with no signs of rotting. Products are thoroughly washed before cooking. Compliance with these requirements will help achieve the desired result.

Container preparation rules

The jars in which the jam will be laid out are sterilized. You can do this in the oven, putting them upside down on a baking sheet with water, in the microwave or steam, holding them over the spout of a boiling kettle. Covers are also sterilized. They cannot be sterilized in the microwave, only in the oven or steamed.

Methods for making jam from zucchini with dried apricots

There are many ways to cook this jam. Lemons (limes), dried apricots, oranges (tangerines), nuts are used as additional ingredients. The texture of the finished product will vary depending on the cooking time and fillers added.

Easy winter recipe

Simple homemade preparation will require a little food and effort.

Required Ingredients:

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

1. Finely chop the zucchini both ingredients.
2. We combine them and fall asleep with sugar.
3. We wait until they give juice.
4. Put on fire and bring to a boil.
5. We take off the foam.
6. Simmer for about 2 hours over very low heat until the jam looks like a thick jelly.
7. Distribute to banks.
8. Roll up.
9. We clean in a dry dark room.

With lemon

Jam cooked according to this recipe should resemble marmalade in consistency.

Required Ingredients:

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

Step by step cooking process:

1. Finely chop the zucchini.
2. Grate the lemon.
3. We mix the ingredients.
4. We cover everything with sugar.
5. We put it in the refrigerator overnight.
6. In the morning we put it on the fire, wait for it to boil, and cook for 15 minutes.
7. We put it aside and do not touch it for 5 hours.
8. Repeat steps 6 and 7 2 more times.
9. The third brew is the final one. Cook until syrup thickens.
10. Pour into jars and roll up.

A full cooking cycle will take about a day.

with orange

You can also add an orange along with the lemon.

Required Ingredients:

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

Step by step cooking process:

1. Finely chop the zucchini.
2. Scroll the lemon through a meat grinder.
3. Thin circles (across) cut the orange. You can even use the peel.
4. We cover everything with sugar.
5. We leave for 8 hours.
6. We put the workpiece on the fire and bring to a boil.
7. As soon as it boils, reduce the fire to a minimum.
8. Simmer, stirring lightly, for about 2 hours.
9. We transfer to banks.
10. Roll up.

A complete cooking cycle takes about 12 hours.

walnut

Required Ingredients:

• zucchini - 1 kg;
• sugar - 1.5 kg;
• walnuts - 0.5 cups.

Step by step cooking process:

1. Pour all the sugar into the pan and pour one and a half glasses of water there. We put on medium heat and cook until the sugar is completely dissolved, and then another 10-15 minutes. Be sure to stir!
2. Finely chop the zucchini.
3. Put chopped vegetables in a saucepan with syrup.
4. Cook until it boils, and then another 6 minutes.
5. We remove the foam.
6. Now we wait for the vegetables to cool, and prepare the lemon and walnut.
7. Remove the zest from the lemon and squeeze out the juice.
8. We cut nuts.
9. Put the nuts and lemon in a saucepan with zucchini and cook until it thickens.
10. We lay out the banks, roll up.

A complete cooking cycle will take about 4 hours.

Dried apricots will add a honey flavor to squash jam

Required Ingredients:

• dried apricots - 0.5 kg;
• zucchini - 2 kg;
• sugar - 1.5 kg;
• lemon - 1 pc.

Step by step cooking process:

1. Pour 2 cups of granulated sugar into a saucepan and pour it with 2 cups of water. We put on medium heat and cook until the sugar is completely dissolved (do not forget to stir), and then another 15 minutes. Turn off the heat and go to the dried apricots.
2. Cut the dried apricots into pieces and pour into a saucepan with syrup. Now let it stand for a couple of hours and soak in sugar.
3. We scroll the lemon through a meat grinder.
4. Finely chop the vegetables and add a lemon and a kilogram of sugar.
5. The mixture is left for a couple of hours.
6. The mixture must be stirred periodically.
7. We put a saucepan with dried apricots on one burner, a saucepan with zucchini on the other. Bring to a boil. Turn off and wait for the mixture to cool completely.
8. Repeat step 7 2 more times.
9. We combine the ingredients and cook already together. But it is not necessary to bring the matter to a complete boil-off of the syrup.
10. Pour into jars, roll up, turn over and clean.

A full cooking cycle will take about 9 hours.

How to store the finished product correctly and for how long?

The finished product is stored in a dark dry room. Jam can stand for a year if it is properly closed.

If the jar of jam has already been opened, then it can only be stored in the refrigerator.

From which only modern housewives do not make jam: cherries, raspberries, currants, gooseberries and other berries have long ceased to amaze. Some ladies are trying to create simply amazing desserts from the peel of watermelon, melon and other fruits. But there is a delicacy that surprises many - this is zucchini jam. Those who try such a dessert for the first time are sincerely sure that they are eating pineapple and are very surprised to find out what the delicacy is actually made of.

If you still do not know how to make sweets from this unremarkable vegetable, then it's time to learn how to cook delicious zucchini jam.

Learning how to make zucchini jam with lemon

In cookbooks and on the tables of housewives, you can most often see not just vegetable jam, but with the addition of some other ingredients. Usually, women mix zucchini with something fragrant, such as citrus fruits. Therefore, the first step is to learn how to cook a delicacy with lemon.

Ingredients:

• Zucchini - 1 kg;
• Sugar - 800 g;
• Lemon - 1 pc.

Cooking method:

Such a delicious and fragrant jam will appeal to your household and guests. The delicacy will remind you of summer days with its aroma and unique taste.

Dessert with the addition of orange turns out to be very tender and has a great taste.

Ingredients:

• Young zucchini - 1 kg;
• Sugar - 800 g;
• Medium oranges - 3 pcs.

Cooking method:

As you can see, it takes a long time to cook jam according to this recipe, but it's worth it.

Zucchini jam with lemons and oranges

If you add both citrus fruits to the dessert being prepared, then the taste and aroma will turn out to be more piquant and rich.

Ingredients:

• Young zucchini - 3 kg;
• Oranges - 1.5–2 kg;
• Lemons of medium size - 2 pcs.;
• Sugar - 1 kg.

Cooking method:

Although the recipe for zucchini jam with lemon and oranges is not so simple, it will serve as a wonderful filling for baking when ready. For those who want the treat to turn out in a beautiful syrup, it is recommended to increase the amount of sugar.

Zucchini jam with dried apricots

Having prepared sweets for such a recipe, you will surely surprise your guests, since the taste of the vegetable will be very similar to pineapple and no one will guess what the dessert is actually made of.