What is interesting squash jam? Firstly, by the fact that it can really be cooked year-round. Zucchini, sugar and citrus fruits - the main ingredients of this dessert - are available in both winter and summer. Not to mention the autumn - the time of the harvest of zucchini. And therefore, there is no need to sterilize and roll up cans. This complex and dangerous procedure averts many housewives from the homework. And secondly, none of those who try your jam will say that it is from zucchini. The taste of pineapple, lemon or orange, the tenderness of vanilla or the piquancy of ginger - all this palette is easily carried by neutral zucchini.
So, we make jam from zucchini. Its recipe is quite simple and at the same time unusual. Without a gram of water, a dessert is cooked for a total of fifteen minutes. You can combine with zucchini any fruit with a rich smell and taste. You can also vary the density and texture of the jam. For example, if we want to end up with something like candied fruit, cut into cubes and cook for about five minutes. If you want to get jam, twist the zucchini pulp through a meat grinder or grate it.
For example, let's make jam from zucchini with lemon. There are several recipes, consider the main ones. According to the first, 1 kilogram of zucchini is peeled off the skin, and the middle with seeds is removed from the old fruits. Then cut the flesh into small pieces. Two lemons scalded with boiling water and, without removing the skins, cut. Only seeds and coarse membranes between lobules are removed. Connect the components in a pan, pouring them with 1 kilogram of sugar. Leave for two hours to let the juice. Then they put the pan on the fire and simmer for exactly two minutes, stirring constantly. Turn off, cool to room temperature, then bring back to boiling point and so on about four or five times until the jam becomes more transparent.
According to the second recipe, zucchini jam with lemon needs long cooking over low heat. The ingredients and their proportions remain the same. Zucchini cuts or rubs. Then it is covered with sugar and put in the refrigerator for a quarter of an hour. Lemons need to be cut or rubbed together with the zest, remove the seeds. Add citrus to zucchini. Leave in the fridge for another ten minutes. After that, put the pan on minimal heat and stir constantly - after all, the dessert is cooked without water. Jam is considered ready when the drop does not spread.
Aromatic spices can also be added to zucchini jam with lemon. For example, such a Christmas recipe. Cut the zucchini into thin slices, cover with sugar and leave for six to eight hours. Then we put the vessel on fire. During the night, zucchini should let in plenty of juice, so they should not burn. When the syrup boils, add the lemons cut with the zest. We bring it to a boil again, after which we reduce the heat to a minimum and cook for about an hour or even a little more (depending on what kind of dessert we want to get). Spices in zucchini jam with lemon are added at the end. It can be cinnamon, vanilla, cloves, ginger, nutmeg.