Cooking zucchini jam in a slow cooker

It seems that our housewives roll up everything that comes to hand at the banks. But how nice it is in the winter cold to open their blanks and eat some yummy. After all, it will be a natural product that will bring us only benefit. And not the pickles from the store, made out of what. One of the popular products for various blanks is zucchini. Surprisingly, jam is also made from it. Let's try to make jam from zucchini in a slow cooker, adding citrus fruits to it - for a better taste.

General information on cooking squash jam in a slow cooker

With such a dish, you can cook lush buns, delicious cakes, use as an addition to tea. For cooking squash jam, it is convenient to use a slow cooker, since everything is done at one time, nothing burns, and nothing needs to be disturbed. Also, you do not need to add liquid, since zucchini contains a lot of water.

It is recommended that you choose fresh and young zucchini so that their skin is soft. Such vegetables do not need to be peeled, there is no need to clean ripe seeds, they are best suited for our ideas. It will turn out such a delicious and original dish that few will guess what it is made of. And only those who have already eaten something like this know that this is not made from pineapple. Well, now we begin to make jam from zucchini in a slow cooker.

The first version of the recipe

We need: zucchini - one kilogram, oranges - one piece and one kilogram of granulated sugar. We wash the zucchini, peel the seeds and peel, cut into cubes. We wash the orange, the seeds so that the jam is not bitter, remove and cut into small slices. We put these products in a crock pot. We fall asleep there and granulated sugar.

Select the "Extinguishing" mode, the duration is 2 hours and cook until the signal. After it sounds, the jam from the zucchini in the slow cooker is ready. Then there are two options: leave it in pieces or, using an immersion blender, grind it. And then, putting it in the “Steam cooking” mode for one minute, boil it. After that, pour into pre-sterilized jars and cork with boiled lids. From this amount, two jars are obtained. To evaporate excess liquid, you can turn on the baking mode at the end of cooking.

Cooking zucchini jam in a slow cooker with citrus fruits

As a result of using this recipe, a very tasty product is also obtained. We will need: one kilogram of zucchini, one orange, two lemons and 0.8 kg of granulated sugar. We wash the zucchini, remove the seeds from them and peel them. Cut into strips or cubes. I also wash the orange and lemons finely, together with the peel. We put in the same container and pour sugar on top.

Cover with a clean towel and send to the refrigerator. Minimum for a night, preferably for a day. The resulting mixture is put on medium heat and cook for 5-7 minutes after boiling. Reduce the heat to the minimum possible and cook for another 40 minutes. Almost always, zucchini jam in a slow cooker with citrus fruits is fragrant, transparent amber, with a pleasant acidity. For many, it is a true pineapple. There are people who don't really like the lemon flavor. In this case, you can add 0.3 kg of dried apricots, which must be pre-soaked and finely chopped. The result is simply an amazing effect. The taste will be like that of canned pineapples with another exotic fruit - peach. You can also slightly change the recipe by adding strawberries in it - 0.4 kg and removing the orange. The resulting dish will remind you of a fruit cocktail. No need to be afraid to experiment. New, unique and unique recipes are obtained in this way.

Why add lemon to squash jam?

In Mexico, zucchini has been known for a long time, but this vegetable came to Europe and our country in the 16th century. It was mainly consumed in the form of caviar. The Italians were the first to do this, then their cultivation and consumption began to spread further.

Why are zucchini so popular? Due to its low calorie content and high enough content of vitamins and potassium. And if you make jam from zucchini with lemon in a slow cooker, you will get a not quite ordinary dish. The content of vitamins in zucchini will be noticeably increased and the aroma and taste of lemon will be added. Due to the low evaporation of liquid in the multicooker, the jam is not too thick, and the products retain their natural color to the maximum.

Cook zucchini-lemon jam

The ingredients necessary for this: one kilogram of zucchini, two lemons and one kilogram of granulated sugar. Cooking zucchini jam in a slow cooker. Lemon recipe :

1. We wash the zucchini, cut the ponytails and cut into small pieces. We take young vegetables, so we do not remove the seeds and peel.
2. We spread the sliced ​​zucchini in a slow cooker, more precisely in its bowl.
3. Add lemons washed and cut into small pieces. Seeds and zest are also not removed so that they give the jam a spicy bitterness and aroma.
4. We send granulated sugar into the bowl and leave for an hour to isolate the juice. Then for one and a half hours we turn on the "Extinguishing" mode.
   
5. The finished dish is poured into jars previously sterilized. It should turn out: jam - two cans and one - syrup. It will be delicious with tea and crepes.

Enjoy your meal!