In Russia, zucchini is used for the preparation of various salty or sharp selections for the winter. In foreign countries, it is perceived as a regular dessert vegetable. Cupcakes, cookies, pies are made from it, and even more so - jam, distinguished from other similar preparations by not too sweet, unusual taste. So if you do not know where to use them for a large harvest, prepare, for example, jam from zucchini with apples. It will turn out a very tasty and original product, which is easy to weld. And you don’t really have to worry about tastelessness, because the list of ingredients includes apples and many other fruits, so the jam will be sweet enough.
The first version of the squash jam recipe
For him we need: zucchini - one and a half kilograms, apples - one kilogram, granulated sugar - 1.25 kg, lemon juice - half a glass, one glass of raisins. Now we make jam from zucchini with apples. We wash our vegetables, cut in half and remove all seeds. Do not forget to peel and cut into small pieces.
The cooking time directly depends on the size. The smaller it is, the faster it will be possible to cook jam. We do exactly the same with apples: remove the skin and cut into small pieces. We take a deep pan and pour the chopped vegetables and fruits into it, add all the sugar and lemon juice there. Further there are two options. On the first set the mixture to marinate overnight. In the second, we immediately begin to cook. As for raisins, it is better to pre-pour a small amount of hot water and leave overnight. We directly describe the cooking process. Add raisins to the mixture of zucchini and apples, put the pan on medium heat and slowly bring to a boil. Now we cook for 45 minutes over high heat, not forgetting to stir occasionally. The last 5-7 minutes will have to constantly jam the jam, as it begins to thicken quickly. The final stage: remove the pan from the fire and immediately pour into sterilized jars. We close the lids after cooling and send them to storage until winter. The main recipe for jam from zucchini and apples mastered.
Another simple and delicious jam recipe
This recipe is really simple, but at the exit you will get such a delicious jam that all friends and relatives will beg for tea at your cold winter evening. By the way, it can be used as a filling for cakes and pies. Products: 250 grams of young zucchini or zucchini, half a kilogram of apples, 250 grams of apricot, not too soft and a kilogram of granulated sugar. Preparation: we remove washed apricots from the seeds and cut them into slices. Rub apples and zucchini on a coarse grater.
We put all this in a container for cooking, pour sugar and mix well. We put on the stove and cook. We wait for boiling and remove the foam. Cook until the jam becomes as thick as good sour cream. Pour the sweet billet into small jars, preferably up to 0.5 liters, previously prepared. We put them in a boiling water bath and warm them for 15 minutes. After that, close the lids. Now we have well studied how to cook jam from zucchini with apples.
Cooking Zucchini Jam
For a change we use zucchini instead of zucchini. We will need: half a kilogram of apples and zucchini themselves, sugar - 300 grams, lemon juice - four tablespoons, lemon balm or mint to taste, the zest of one large lemon. Well, we make jam from zucchini and apples. We clean the apples from the core, cut into cubes and put in the container in which we will cook our sweetness. We clean the skin and seeds of zucchini, also cut into cubes and add to apples. We make the pieces a little smaller than the first product. We send the zest to the pan, pour the lemon juice and one hundred grams of water. The last component in the cooking process must be added as necessary. Sometimes stirring, cook for 15 minutes, put lemon balm and mint - two ten-centimeter stalks. Cook another 10 minutes. Then we roll up in previously sterilized jars.
Zucchini and Sour Apple Jam
Honestly, it’s always interesting to step back a bit from standard recipes and see what happens. Sometimes experiments end very successfully. Let's make jam from zucchini with apples, only the last ones for this we take sour. We need: zucchini - one kilogram, sugar - one kilogram, sour apples - 2-3 pieces, lemons - 1-2 pieces. Cut the zucchini, remove the middle from it, remove the skin and cut into cubes. Add apples by chopping them and cover with sugar. Bring to a boil and cook for 20 minutes. Finely chop the lemons along with the peel and pour into the saucepan. Cook for another 20 minutes. It turns out delicious. By the way, we add lemon as a preservative so that the jam does not ferment.
Cooking jam from zucchini with apples in a slow cooker
As everyone knows, a slow cooker is an extraordinary thing. She manages to replace us with almost all kitchen appliances - from the oven to the pan. In it you can cook everything from baking bread to soup. But with jam the situation is a little more complicated.
We cook it in basins, large pots, sometimes with a capacity of more than 10 liters. And the largest multicooker will master only six liters. For this reason, preparations for the winter are rarely done in this way, most often they are limited to volumes for a pleasant tea party. In addition, in the basin, the process of evaporation of moisture occurs quickly, the consistency of the product is ideal. If this and the appearance of the jam are not important for you, then you can try to cook the sweetness in a slow cooker. But you just need to do this carefully and carefully. It is not recommended to pour insoluble sugar into the bowl, you should use plastic or silicone ladles when pouring jam. The ratio of products to sugar is the same as when cooking in a bowl, but the amount of sugar can be reduced.
Recipe
We take only a kilogram - apples, zucchini and sugar, you can also five grams of citric acid. We clean apples and zucchini, cut into cubes and put in the bowl.
We fall asleep with sugar, add citric acid, set the mode to “Steam”, bring to a boil, switch to the mode “Extinguishing”, set the time for one hour, cook until the signal. You do not need to add water, but do not forget to remove the foam. We transfer the finished jam from zucchini with apples to previously sterilized jars and immediately roll it, turn it upside down and wrap it in a warm blanket. After a day, we put it in storage.