Zucchini jam with canned pineapple
0
2200
Kitchen
World
Calorie content
292 kcal
Portions
15 port.
Cooking time
350 minutes
Proteins *
0.6 g
Fats *
0.3 g
Carbohydrates*
63.3 g
I really like unusual experiments. Today I want to offer you an interesting recipe for a delicious and aromatic zucchini jam with canned pineapple. Yes Yes! You heard right zucchini jam. As you know, zucchini does not have a pronounced taste, and you will not find it in jam.
Ingredients
Cooking process
Open a jar of canned pineapple and drain the liquid. Put the prepared zucchini in a metal dish with a thick bottom. Add ¾ of the total mass of the drained liquid in a separate container, add the required amount of granulated sugar, and then put on medium heat and completely dissolve the crystals. Pour the zucchini with the resulting syrup.
Send the required amount of citric acid to the zucchini container, stir and leave for about an hour. In the meantime, chop the canned pineapples and send them to the zucchini. Put the container with zucchini on a low heat, bring to a boil and immediately remove from heat. After cooling completely, repeat this process 2 more times.
Wash and sterilize jars in the microwave. Pour boiling water over the lids. Gently arrange the hot jam in sterile jars, tighten with sterile lids, turn upside down. Leave in this form until it cools completely, and then move the jars of jam to a cool, dark place for storage. Serve squash jam with tea.
Enjoy!