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Zucchini jam with pineapple juice

0
1321
Kitchen Russian
Calorie content 194.1 kcal
Portions 4 port.
Cooking time 10 h.
Proteins * 0.6 g
Fats * 0.3 g
Carbohydrates* 60.3 g
* per 100 gr. product
Zucchini jam with pineapple juice
Content

Due to its taste, zucchini can be used in the preparation of salty and sweet dishes. Most often, zucchini is added to jam. In the process of cooking, slices of zucchini are soaked in sweet syrup, after which it is a pleasure to eat them. For example, zucchini and pineapple juice make a delicious exotic jam that is suitable for any tea party and homemade baked goods.

Ingredients

Cooking process

step 1 out of 5
For jam, use pure pineapple juice or canned pineapple syrup. Take young seedless zucchini. Wash the vegetables and cut them into cubes.
step 2 out of 5
Transfer the zucchini to a saucepan, add granulated sugar, add pineapple juice. Place the pot on the stove over high heat.
step 3 out of 5
Scald half the lemon with boiling water, then cut into thin slices. Add lemon to jam, bring to a boil, boil for 5 minutes, then remove saucepan from heat and cool jam. Repeat the procedure two more times. This is necessary so that the syrup remains clear, and fruits and vegetables do not boil over.
step 4 out of 5
Before boiling the jam a third time, you can remove the lemon wedges if desired.
step 5 out of 5
Pre-sterilize the jars and lids. Pour hot jam into containers, roll them up and leave to cool under a warm blanket. You will have an incredibly delicious pineapple-flavored jam.

Bon Appetit!

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