Jam - an ancient dessert. It was invented not only with the goal of treating oneself to ones you love, but also as a good way to preserve products for long-term storage. Most often, fruits and berries are used for cooking. As it turned out, and vegetables show themselves perfectly in this field.
We offer zucchini jam with orange on your court. We will offer not one option, but several. By the way, you can safely replace an orange with lemon, vanilla, cinnamon or cardamom, any natural flavoring that you like is suitable. Sugar is taken in a ratio of 1: 1 (vegetable: sugar). A vegetable variety does not play a big role, the only condition is that the product must be put into action without a peel and a core with seeds, with the exception of one single case when young vegetables, no more than ten centimeters in size, are included in the recipe for squash jam with orange. We’ll start with him.
Zucchini jam with orange. Recipe number 1
Young zucchini up to ten centimeters in size are washed and thoroughly dried. While the vegetables are drying, you need to prepare a syrup. To do this, squeeze the juice of one orange for every kilogram of sugar, put on a slow fire to boil. The remaining orange peel must be put in syrup for flavoring. At the end of cooking, they throw it away. When the sugar has dissolved and begins to boil well, they lower the zucchini into it and let it simmer over low heat. The jam is not covered with a lid, since the purpose of the process is the digestion of excess liquid from it. Fifteen minutes should pass from the moment of boiling, after which the jam is removed to cool at room temperature, not covered, only covered with clean cloth. The slow boiling procedure is repeated three times. Then, orange zest is added to the boiling jam and poured into sterile jars for further rolling.
Zucchini jam with orange. Recipe number 2
It is cooked in exactly the same way as the previous version, with the only difference being that ordinary zucchini is taken, peeled and gutted with seeds, divided into small portioned portions and only in this form are sent to syrup.
Zucchini jam with orange. Recipe number 3
This variation on a given topic implies the use of squash, chopped into small cubes or grated, mixed with pectin (for example, "Zhelfiks"). This combination of products is sent to medium heat for boiling. Boiling a vegetable with pectin slightly, send the prescription sugar and orange zest to it. Allow to boil and cook no more than five minutes. Then it is poured into sterile jars and rolled up.
Zucchini jam with orange. Recipe number 4
The last recipe also has a right to exist, although it uses a non-jam-specific thing - gelatin. To do this, you will need to mix the finely chopped or grated vegetable with sugar and orange cut into quarters and leave until juice appears. Then the jam is put on a slow fire and cooked until tender. At the last moment, an orange is removed from it, and a bag of orange jelly spills out instead. A jelly bag is designed for half a liter of liquid, although it can be done with a lower concentration. Allow the gelatin to dissolve, then pour into sterile jars and roll up.