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Zucchini jam with gelatin

2102

Kitchen Russian

Calorie content 225.2 kcal

Portions 10 port.

Cooking time 110 minutes

Proteins * 0.2 g

Fats * 0.3 g

Carbohydrates* 62.7 g

Content

If you want to make something new without spending a lot of money, then this inexpensive zucchini jam with gelatin recipe is for you. The thick consistency of the jam resembles jelly and keeps its shape well.

Ingredients

Zucchini (young peeled) 1.5KG Granulated sugar 800 gr. Lemon 1 PC. Orange 1 PC. Water 100 ml Vanillin 20 gr. Edible gelatin 20 gr.

Cooking process

The first step is to thoroughly wash the zucchini, dry them 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.

Cut the peeled zucchini into medium-sized pieces.

Wash the lemon and then pour over with boiling water. Cut the prepared lemon into 4 pieces and carefully remove all the seeds.

Wash the orange thoroughly and then pour over with boiling water. Remove the zest from the orange using a fine grater, then peel it after removing the partitions and seeds.

Pass the prepared ingredients through a meat grinder or chop, putting in a blender bowl.

Then add the required amount of granulated sugar and mix well.

Add vanilla sugar. Stir well and let sit for about 30 minutes.

Open a packet of gelatin and place in a small container. Pour in 100 ml of drinking water, stir and leave to swell for about 20-30 minutes.

It may take less time for the gelatin to swell.

Pour the crushed mass into a metal dish with a thick bottom.

Put the container with the contents on medium heat, bring to a boil, reduce heat and cook the jam for about 50-60 minutes.

Then remove from heat. Add the swollen gelatin and mix thoroughly. Wash the jars thoroughly and sterilize in the microwave or oven. Pour boiling water over the lids or boil in a separate container.

Arrange the hot jam carefully in sterile jars.

The cooled zucchini jam with gelatin will harden well. Screw on with sterile caps. Then move the jars of zucchini jam with gelatin to a cool, dark place for storage.