It is usually customary to make jam from various berries and fruits. But some housewives come up with new ways of processing not only sweet fruits, but also vegetables. For example, they make jam from zucchini, carrots and even green tomatoes. And, surprisingly, if you try new dishes from these ingredients, it can even be impossible to guess what an unusual delicacy is made of - the tastes and specific smells of the products used change so much. This article describes how to make zucchini jam in combination with dried apricots. Each recipe has a special shade of taste and aroma, despite the use of the same components.
Zucchini Jam with Dried Apricots : Recipe One
Home-made, prepared by this method, is obtained in the form of a thick jam. It can be used as a filling for baking confectionery products or simply served on the table with hot tea. To make zucchini jam for the winter, follow the description below.
The composition of the dish:
- one kilogram of young peeled squash;
- two hundred grams of dried apricots;
- one fresh large lemon;
- eight hundred grams of sugar.
Cooking:
- Pour dried apricots with boiling water to soften. Drain immediately and allow to cool.
- Peel the zucchini and if necessary remove hard seeds. Young fruits are good, which can be used whole without even cutting the peel. Usually their length does not exceed thirty centimeters. Cut the zucchini into large pieces for further processing.
- Divide the lemon with a knife along with the peel to remove the seeds.
- Twist all prepared ingredients through a meat grinder. Add sugar to the mass.
- Put the resulting mixture on low heat. So that the liquid released from the squash does not quickly evaporate, do not boil the mass very much. It is best that jam from zucchini with dried apricots cooked for a long time and slowly. Then the jam will turn out to be a homogeneous consistency of an attractive light brown color. Do not forget to stir it constantly.
- After bringing the mass to the desired density, spread the jam in clean jars and roll the lids.
Jam from zucchini with dried apricots : the second recipe
Following another method, you can get a transparent amber-colored treat , consisting of separate pieces. To make such a jam from zucchini with dried apricots, you need to cook it in several stages, changing the ratio of products.
Stage 1. Pour half a chopped dried apricots with hot syrup, cooked from two glasses of water and two glasses of sugar, and leave the mass for two to three hours.
2 stage. Zucchini (two kilograms), chopped with straws or thin plates, pour one kilogram of sugar with one lemon twisted through a meat grinder. The mixture must also be infused for two to three hours. Zucchini will let the juice, so stir the mass periodically.
3 stage. Boil each of the containers separately without mixing. Repeat the step two more times after complete cooling.
4th stage. Drain the jam into a large, large saucepan and cook to medium density to leave enough syrup.
5 stage. Arrange the aromatic mass in jars and roll up. Turn over to cool.
Appetizing delicacy is ready!