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➠ Zucchini jam with orange for the winter

Zucchini jam with orange for the winter

1090

Kitchen Russian

Calorie content 202.5 kcal

Portions 2 port.

Cooking time 70 minutes

Proteins * 0.8 gr.

Fats * 0.4 gr.

Carbohydrates* 68 gr.

Content

Today we wanted to cook something unusual and very tasty, the choice fell on marrow jam with orange. Delicate in consistency, with subtle citrus notes, this is true bliss. Such jam will be an excellent filling in baked goods, filling for cottage cheese and yogurt, and for family gatherings with a cup of fragrant tea.

Ingredients

Zucchini 1500 gr. Granulated sugar 7 tbsp. Orange 2 - 3 pcs. Lemon 0.25 pcs. Water 1 tbsp.

Cooking process

For making jam, you can use both young and mature zucchini. We wash them under running water, remove the stalk and peel off the skin. Cut in half lengthwise and clean out the core. Shred the zucchini into small cubes.

We wash the citrus fruits, pour over with boiling water and cut into thin slices together with the peel.

Pour sugar into a saucepan with a thick bottom, add water, stir and put on medium heat. While stirring, bring the syrup to a boil, then reduce the heat and cook for 10 minutes.

Add the zucchini to the boiled syrup, mix, bring to a boil and simmer for about 5-7 minutes.

Then add orange and lemon slices to the jam, mix and bring to a boil again. Cook the jam over low heat for 40-50 minutes, remembering to stir it occasionally.

Remove the finished jam from the heat, let it cool a little and lay it out on pre-sterilized jars. Tightly twist the jars with boiled lids, turn the jars upside down and leave at room temperature until they cool completely. We leave a little jam for tasting. Bon Appetit!