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Zucchini jam with cinnamon

0
996
Kitchen Russian
Calorie content 192.5 kcal
Portions 10 port.
Cooking time 13 h.
Proteins * 0.8 gr.
Fats * 0.4 gr.
Carbohydrates* 68 gr.
* per 100 gr. product
Zucchini jam with cinnamon
Content

I want to share a recipe for a great marrow jam. The dessert gets an incomparable aroma and taste through its use in the preparation of cinnamon. The jam turns out to be thick in consistency and can be used as an interlayer of desserts from various doughs.

Ingredients

Cooking process

step 1 out of 16
Prepare all the ingredients you need. Wash zucchini, oranges and lemon thoroughly. Pour oranges and lemon with pre-prepared boiling water.
step 2 out of 16
Dry and peel the lemons and oranges.
step 3 out of 16
Dry the zucchini and peel them with a vegetable peeler. If using old zucchini, peel and then use a tablespoon to remove the core and seeds. Please note that the zucchini weight is shown in a peeled form.
step 4 out of 16
Grate the peeled zucchini on a coarse grater.
step 5 out of 16
Cut the peeled oranges and lemon into several pieces, carefully remove all the seeds, separate the partitions if desired. Put the prepared fruit in a blender bowl.
step 6 out of 16
Grind citrus fruits until smooth.
step 7 out of 16
Then put the peel of the fruit in a blender bowl.
step 8 out of 16
Chop the peel, and then add the required amount of ground cinnamon and the same amount of granulated sugar.
step 9 out of 16
Grind again with a blender. In order to save time, all the ingredients can be minced, chopped with a food processor or with a blender.
step 10 out of 16
Put the prepared zucchini, chopped oranges and lemons, as well as their peels with cinnamon in a metal dish with a thick bottom.
step 11 out of 16
Mix thoroughly.
step 12 out of 16
Then add the required amount of granulated sugar and mix well.
step 13 out of 16
Put the container with the contents on medium heat, bring to a boil, reduce heat and cook the jam for another 20-25 minutes.
step 14 out of 16
Then remove from heat. Add a cinnamon stick, stir and leave to cool completely for about 10-12 hours. Wash the jars thoroughly and sterilize in the microwave or oven. Pour boiling water over the lids or boil in a separate container.
step 15 out of 16
After cooling completely, remove the cinnamon stick and put it back on medium heat, bring to a boil, reduce heat and cook the jam for another 10 minutes. Gently arrange the hot jam in sterile jars, tighten with sterile lids, turn upside down. Leave as it is until it cools completely.
step 16 out of 16
Then move the jars of zucchini jam with cinnamon to a cool, dark place for storage. Serve squash jam for tea, spread on a slice of fresh aromatic bread.

Enjoy!

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