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➠ Zucchini jam with lemon and orange for the winter

Zucchini jam with lemon and orange for the winter

881

Kitchen Russian

Calorie content 202.5 kcal

Portions 1 l.

Cooking time 80 minutes

Proteins * 0.8 gr.

Fats * 0.4 gr.

Carbohydrates* 68 gr.

Zucchini jam with lemon and orange for the winter

Content

Zucchini jam is perhaps one of the unusual preserves that you should definitely try. The most delicate combination of zucchini pieces with fragrant orange and lemon sourness is bliss! During the cooking process, the jam takes on a warm, sunny hue and soft texture. No one will ever say that this amazing delicacy is made from a vegetable!

Ingredients

Zucchini 1 kg Granulated sugar 700 gr. Orange 0.5 pcs. Lemon 0.5 pcs. Water 100 ml

Cooking process

We will start preparing the jam with the preparation of the zucchini: we wash the young zucchini under a stream of cool running water, remove the stalks and clean the zucchini from the peel and seeds. Shred zucchini into small cubes.

Pour sugar into a saucepan with a thick bottom (if you are a lover of very sweet jam, then the sugar rate can be slightly increased) and add filtered water, mix the ingredients so that the sugar is completely immersed in the water.

Next, add the zucchini to the sugar mixture, mix well and put the pan on medium heat.

We wash the orange and lemon, pour over with boiling water, since we will use citrus fruits together with the peel. Grind citrus fruits with a blender or pass them through a meat grinder.

When the zucchini with sugar comes to a boil, add chopped citrus fruits to them, mix well and reduce the heat. Cook the jam for about 50 minutes. Optionally, 5 minutes before the end of cooking, 1/2 tsp can be added to the jam. citric acid.

We wash the jars for jam with baking soda, rinse well with running water and put the neck down in the oven on the grill. We sterilize the jars at a temperature of 120 degrees for 5-7 minutes. Then we take the jars out of the oven and let them cool down. Put the finished hot jam in sterilized jars and close them tightly with boiled lids. We leave the jars at room temperature until they cool completely, after which we remove the jam in a dark cool place for storage.