Zucchini jam with pineapple. Zucchini Jam with Pineapple Juice - Recipe

I first tried zucchini jam about 20 years ago, when a colleague treated me. And at that time it seemed to me fabulously tasty, besides, I could not guess what this yummy was from. The love for this sweetness remained for many years, and every year I try to prepare several jars of such jam for my family. I'm just trying to diversify it. various ingredients.

The golden rule of a neutral-tasting product is to combine it with different ingredients and you will get a completely different dish every time.

There were a lot of recipes with zucchini this year on my site - this is and, and, and, and. Now let's try a brand new use of zucchini as a dessert. Zucchini jam for the winter will be a worthy choice for this. In addition, such jam, if cooked correctly, turns out to be unusually beautiful - transparent, amber and fragrant.

And if you dream up, then you can add lemon, orange, ginger and even cognac to the zucchini for jam. The result is an extraordinary delicious dessert for tea. I hope that from all the proposed recipes you will be able to choose the right one for yourself.

Zucchini jam with lemon and orange - recipe with photo

A well-known and beloved recipe for many housewives marrow jam with citrus. As an addition to zucchini, we use oranges and lemons.

Ingredients:

zucchini - 1 kg
sugar - 800 gr.
lemon - 1 pc.
orange - 1 pc.

Zucchini, lemons and oranges are first peeled.

2. Cut the zucchini into cubes, preferably small, about 1 cm.

3. Lemon and orange cut arbitrarily. The zest of lemon and orange will need to be ground in a blender to a state of porridge.

4. Put the chopped zucchini in a saucepan, pour sugar on top and add grated lemon and orange. Mix and leave for 10-12 hours. During this time, the sugar should dissolve, and fruits and vegetables should give juice.

5. Put the pot with zucchini on a small fire, bring to a boil and cook, stirring occasionally, for 30 minutes. Remove the pan from the stove and let the jam brew for 1-2 hours.

6. Bring to a boil again, cook again for 30 minutes. And once again let stand for an hour or two. By this time, the jam is already changing color, becoming amber color. And again let the jam brew for 1-2 hours.

7. In last time Cook the jam after boiling for another 10-15 minutes and pour into pre-sterilized jars.

Zucchini jam for the winter - a simple banana recipe

This recipe won me over with its simplicity and originality. You won’t surprise anyone with zucchini jam with lemon and orange, but I’m cooking with bananas for the first time. To conclude whether you like this jam or not, you need to try it.

Ingredients:

zucchini - 1 kg
sugar - 1 kg.
banana - 1 - 2 pcs.
water - 50 ml

We clean the zucchini, remove the seeds. Cut the zucchini into small cubes.

2. Banana pulp is also cut in small pieces.

3. We fall asleep zucchini and bananas with sugar and add a little water. Leave for 30 minutes to dissolve the sugar and let the zucchini juice.

If desired, for sourness, you can squeeze the juice of half a lemon into the jam.

4. Put the pan on the fire, bring to a boil. Constantly stirring and removing the foam, cook for about an hour over low heat. The jam becomes transparent, thicker, a beautiful amber color appears.

5. We spread the jam in sterilized jars. I keep this jam in cool place, although there is a lot of sugar and it should be stored at room temperature.

Zucchini jam with lemon - a recipe for the winter

If in the first recipe we ground lemons in a blender, then in this we will use lemon slices. We cook according to this recipe for a short time, which means we save more vitamins in the products. After all, what longer time cooking, the less vitamins remain in the finished dish.

Ingredients:

- zucchini - 1 kg
- sugar - 1 kg
- lemon - 1 - 2 pcs.

Peel the zucchini and cut into cubes.

2. Cut the lemons into small pieces along with the zest.

3. Mix lemons, zucchini and add sugar. We leave the zucchini under sugar for a day in a cold place. During this time, it will be necessary to mix several times.

You need to mix zucchini jam with lemon with a wooden or plastic spoon, since vitamin C is destroyed by contact with metal.

4. Zucchini will give a lot of juice in a day. We put the pan on the fire, bring to a boil and cook for exactly 5 minutes.

5. Remove the pan from the stove and let the jam cool completely. After that, cook again for another 3 minutes.

6. Jam is ready. But since heat treatment there is very little in this recipe, jars for storing jam and lids must be sterilized. Hot jam is immediately rolled into jars and tightly closed with lids.

Zucchini jam with lemon and mint - recipe in a slow cooker

Zucchini jam is very tasty with lemon, and mint will give it an unusually fragrant note.

Zucchini jam with pineapple juice

We said at the beginning that neutral zucchini goes with many foods and often takes on the taste of the latter. Let's add pineapple juice to zucchini jam, it will be sweet and fragrant.

Ingredients:

- zucchini - 1 kg
- pineapple juice - 800 ml
- sugar - 400 gr.
- lemon juice (2 tsp) or a pinch citric acid

Peel the zucchini and cut into cubes. Put the zucchini in a saucepan, add sugar and lemon juice.
Add pineapple juice to zucchini. By the way, you can use the juice from canned pineapple if you have recently opened a jar.
Bring the zucchini to a boil, reduce the heat and cook, even more correctly simmer, over low heat for 10 minutes. Try not to cook longer, otherwise the zucchini will boil and become soft and tasteless.
We spread the jam in sterilized jars and tightly close the lids.

Zucchini like pineapple - lick your fingers recipe

Zucchini jam with lemon and ginger

Very delicious recipe with ginger and even with brandy. I think that such a jam with hot tea will defeat even a cold.

Ingredients:

- zucchini - 1 kg
- sugar - 400 gr.
- lemon - 1 pc.
- grated ginger root - 1/2 tsp
- cinnamon - 1/2 tsp
- thickener for jam (pectin) - 20 gr.
- brandy or cognac - 100 ml
- water - 4 tbsp. l.

Cut the zucchini into cubes and sprinkle with sugar.
We wash the lemon and grate the zest, and squeeze the juice from the pulp. Add juice to zucchini. Add a few tablespoons of water to this.
Bring the whole mass with zucchini in a saucepan to a boil and cook over low heat for 20 minutes. Be sure to remove the foam.
When the zucchini becomes soft and changes color, add the ginger, cinnamon, lemon zest and pectin. Pour in brandy, if desired, mix everything well and cook for another 10 minutes over low heat.
Place the hot jam in sterilized jars, close tightly, turn upside down and leave to cool completely.

As you can see, there are quite a few recipes for zucchini jam. It's up to you which recipe to choose. And I repeat once again - to understand whether you like it or not, you need to try it yourself. The zucchini season is not over yet, so go for it.

Recipe squash caviar with tomatoes, onions, carrots - good way prepare vegetables. However, there is an even more interesting way. Zucchini jam with pineapple (canned) is a truly amazing dish that has outstanding taste characteristics and is also very easy to prepare. In addition, it has now become very fashionable to combine the incongruous: to prepare salads from berries and cook jam from vegetables. I bring to your attention the recipe for this delicious dish.

A little about the benefits of zucchini

Zucchini contains a significant amount of substances useful to humans. First of all, these are various vitamins, including ascorbic acid, carotene, and so on. In addition to them, these vegetables contain a huge amount of mineral components: sulfur, zinc, iron, in addition, aluminum, lithium, molybdenum, calcium, potassium, phosphorus, as well as chlorine, sodium and more than two dozen useful substances.

To preserve all this natural treasure, it is very important to properly prepare the jam, since prolonged boiling can lose most of the vitamins.

Jam with canned pineapple and zucchini

Ingredients for Pineapple Zucchini Jam

To prepare this amazing dish, you will need the following ingredients:

Peeled zucchini - 1.5 kilograms;
Sugar - 1.3 kilograms;
Citric acid - half a teaspoon or a little less;
Canned pineapples - 1 can.

Zucchini and pineapple are slightly similar in color and texture, and once properly cooked, they can be almost impossible to tell apart. A unique combination of seemingly incongruous products will make the dish sparkle with new flavor notes that will not leave anyone indifferent.

Cooking method

To begin with, the zucchini needs to be finely chopped. For those who do not like pieces of vegetables to be present in the jam, it is recommended to chop them with a food processor or pass through a meat grinder.

The choice of dishes for boiling must be approached very responsibly. Not all materials are suitable for this. It is optimal to take a deep pan made of of stainless steel. Aluminum container or enamel pots don't fit too well. Prolonged boiling of food in such containers can lead to a change in the taste characteristics of the dish.

Next, pour the zucchini with pineapple juice. Citric acid is recommended to be added in small portions so as not to overdo it. After that, everything must be thoroughly mixed and left at room temperature for one hour.

Pineapple from a can if it was canned large pieces, grind a little and add to the zucchini, mixing thoroughly again. Next, put sugar and put on fire, waiting for boiling.

After the jam boils, the pan should be removed from the stove and wait for it to cool. As the jam cools, its contents should become almost homogeneous. Pieces of zucchini in structure and color should not differ from pineapple. The heating and cooling procedure should be repeated three times.

After the last cooling, you need to boil almost ready jam another 20 minutes or so. The criterion for readiness is the uniform spread of the ingredients, the syrup should be transparent, slightly yellowish. If it is too liquid, then you will have to repeat the heating-cooling procedures until the desired consistency is obtained.

The degree of readiness of squash jam is very easy to determine. All you need is to drop the syrup on a cool saucer. If the drop does not spread, then the delicacy is ready, if not, you will have to repeat the boiling-cooling cycles until the desired consistency is obtained.

To jam with canned pineapple and from zucchini it was not candied at long-term storage, you can add a small amount molasses while reducing the amount of sugar used.

To store jam, you need to use sterile jars. Each housewife is armed with her own time-tested methods of getting rid of excess microflora. Someone processes jars in the oven, someone washes them with soda or other disinfectants. You can use hot steam.

The finished jam is laid out in small jars and closed with disposable lids. It is better to store it in a refrigerator or at room temperature in a darkened room.

In general, jam prepared in this way is perfectly stored even when normal conditions. Darkening is necessary in order to preserve the color, since it can fade, but on taste characteristics it won't have any effect.

If mold appears during storage of the jam, do not despair, all that is needed is to remove the film of mold from the surface of the contents of the jar, separate the pulp from the syrup. IN liquid part add a small amount of sugar and boil again.

After heating, you need to add the pre-cleaned pulp to the syrup, boil it again and arrange it in pre-sterilized jars. Such processing should completely rid the jam of mold and preserve unique taste dishes.

Conclusion

Zucchini jam will great dessert, which has a unique unique taste. I am sure that after the tasting no one will remain indifferent, neither adults nor children. Toddlers, by the way, will especially like it. In addition, the above recipe can be successfully supplemented with other fruits or berries, while retaining all beneficial features zucchini and decorating the flavor bouquet with new shades.

There is hardly a person, especially a child, who does not like pineapples. These exotic fruits have long been available to us both fresh and pickled. But there is a much cheaper way: cook zucchini so that no one will distinguish them from real pineapples! We will tell you some simple and interesting recipes.

Preparations from zucchini "under pineapple"

There are many ways to prepare such zucchini for the winter. This is jam, and compotes, and preservation in the marinade. First of all, we will tell you how to quickly cook pineapples from zucchini for serving if guests are about to come to you.

These zucchini taste indistinguishable from real pineapples.

simple recipe

You will need:

zucchini - 1 kg
pineapple juice from the store - 350 g;
sugar - 0.5 cups;
citric acid - 2/3 teaspoon;
vanillin or vanilla sugar- at the tip of a knife.

Please note: it is better to take zucchini, depending on the expected result, young or more mature. For the second option, you will need more liquid, that is, you will need to add juice or water. But such zucchini will not boil soft and will retain their shape.

That's the whole process. Such zucchini can be cooled and served as a separate dish for dessert or in a salad. And you can put it in sterilized jars, pour syrup and roll it up. Wrap the jars in a blanket, and when they are completely cool, lower them into the basement, and you will have wonderful preparation for the winter.

Video: pineapple juice recipe

Pineapple zucchini with flavoring

This recipe is just as simple, and even cheaper than the previous one. For 1 large zucchini, you will need the following marinade products:

Peel the zucchini, cut into rings and remove the core.

Prepare the syrup: bring water to a boil, dissolve sugar and citric acid in it so that it turns out sweet and sour taste. After that, you can add pineapple flavor.

Put the zucchini in the boiling marinade and cook for about 3 minutes, then cool at room temperature and put in the refrigerator. In this case, you can also roll up the zucchini in jars for the winter.

Zucchini for pineapple in 15 minutes - video

original jam

It is impossible to imagine preparations for the winter without jam, which means we will try to make it from pineapple zucchini. In fact, it is not difficult, but on the contrary, it is exciting, and also delicious.

Such jam can be with pieces or in the form of mashed potatoes - each method has its own characteristics. Zucchini does not have a pronounced taste, so it is very easy to take taste qualities additives, in our case - pineapple juice.

For such original jam you will need zucchini, pineapple juice and sugar

For 1.5 kg of zucchini you will need:

1.2 kilograms of sugar;
0.5 teaspoon of citric acid;
1 small jar of canned pineapples (about the size of a glass).

We take into account already peeled and chopped zucchini.

Exactly the same recipe, you can make jam without using pineapple slices. It is enough to take 0.5 liters of pineapple juice for the same amount of products.

Please note: pineapple juice in any recipe is easily replaced with marinade from a can of canned pineapples. Also, you can use instant drinks like Zukko or Yupy.

Compote

For compote from "pineapple" zucchini, you can not even use pineapple juice. The corresponding taste is given by lemon juice and cloves.

Ingredients:

zucchini - 1 pc.;
water - 2 liters;
lemon - 1 pc.;
sugar - 2 cups;
carnation - 3 pcs.

Peel the zucchini from the peel and seeds, cut into small cubes the flesh.

Zucchini pulp cut into cubes

Put the chopped zucchini in a suitable pan, pour in water and cook until boiling. Add sugar, reduce heat and continue to cook.

When the zucchini in the compote becomes transparent, you can add cloves to the syrup. After another 15 minutes, remove the pan from the heat and add the juice of one lemon to the compote.

Cooking with cherry plum

If, in addition to zucchini, you have a good crop of cherry plum (or you have the opportunity to buy it inexpensively), be sure to try this recipe.

Zucchini and cherry plum compote with pineapple flavor

You will need:

3-4 ripe medium-sized zucchini;
sugar;
yellow plum.

Wash the zucchini, peel, remove the core with seeds, cut into half rings.

Prepare a 3 liter jar, sterilize and dry. Put 0.5 kg of cherry plum and slices of zucchini inside so that the jar is filled “up to the shoulders”. Pour boiling water over and leave for 20 minutes.

Drain the liquid from the jar into a saucepan, add sugar at the rate of 1.5 cups per 1 jar. Bring the syrup to a boil to dissolve the sugar, and pour over the zucchini. Roll up the jars, wrap them in a blanket for two days, so that the compote cools down, and put it in the basement.

You can try using plum instead of cherry plum. Bones from plums can not be removed.

Preparations with the addition of other fruits and berries

Citrus fruits, especially oranges, will help give zucchini a pineapple flavor. This recipe does not need to use pineapple juice - neither natural nor instant.

Required:

3-4 medium zucchini;
1 liter of water;
3 oranges;
2 cups of sugar;
1 tablespoon of citric acid.

This amount of products is designed for 5 liter jars, which should be thoroughly washed and dried.

Washed oranges should be cut into semicircular slices. 4 slices are placed at the bottom of each jar, it is desirable that they are arranged vertically.

Cut oranges into slices; you can also use zest

Wash and peel the zucchini, cut the pulp into cubes, put them in jars.

Now you need to prepare the syrup. For this in cold water Dissolve the sugar and citric acid completely. Pour the syrup into jars of zucchini and oranges.

Cooking zucchini in this way requires sterilization

Such zucchini "for pineapples" need to be sterilized. Filled jars are installed in a large saucepan, covered with lids, water is added “up to the shoulders”. From the moment the boil begins, detect 15 minutes and cook the zucchini, then remove from heat, roll up the jars and leave to cool in a warm place.

Pineapple zucchini with sea buckthorn

For this recipe, zucchini, sea buckthorn and sugar. The exact amount is not so easy to determine, but we can say that on liter jar you will need 3-4 tablespoons of sugar.

Zucchini is usually used to prepare appetizers and salads for the winter, but they can also be made delicious. healthy jam. Quite often, such sweetness is prepared with the addition of oranges and lemons. And can you do original zucchini under pineapples, unusually slicing them before seaming. In addition, cooking squash jam with pineapple juice and pineapples is also allowed: these ingredients go well together and allow you to get a fragrant delicious preparation. Among the proposed photo and video recipes, you can find many options for making amazing sweets. Using step by step instructions, it will not be difficult to make zucchini jam with citrus fruits, apples or jelly, which will have pleasant taste and amazing aroma.

Sweet zucchini jam with lemon - a recipe with step-by-step photos of harvesting for the winter

In the winter cold, you really want citrus sweet desserts that will help both support your immune system and remember the warm summer. But making jams only from lemons or oranges is expensive. You can make delicious inexpensive jam with lemon for the winter from zucchini. The resulting sweetness will have an amazing aroma and will appeal to both adults and children. At the same time, even a young inexperienced hostess can make squash jam. The recipe below will tell you how to prepare such a healthy and tasty dessert.

Winter Zucchini Jam Recipe Ingredients with Lemon

zucchini - 1 kg;
lemon juice (store) -1 l;
zest of 2 lemons;
sugar - 0.8-1 kg.

Recipe with a photo of a preparation for the winter of jam with lemons and zucchini

How to make green zucchini jam with lemon and orange - recipe with photo

You can cook delicious and sweet jam with lemon and zucchini, as well as with orange. In this case, you can replace fresh citrus fruits with dried peels. Thus, the taste of the workpiece will not be spoiled and it will cost quite inexpensively.

List of ingredients for making jam with citrus and zucchini

zucchini - 4 pcs.;
lemon - 2 pcs.;
orange - 1 pc.;
water - a glass;
sugar - 900 g.

Photo recipe for cooking jam with green zucchini, lemon and orange

Appetizing zucchini jam with orange - recipe with photo instructions

Ingredients for making squash appetizing jam with orange

zucchini - 2 pcs.;
oranges - 4 pcs.;
sugar - 4 tbsp.;
ginger root - 50 g;
citric acid - 1/3 tsp

Photo-instruction for the recipe for orange-zucchini jam

Simple zucchini jam with jelly - step by step recipe with pictures

Quite unusual and one of the most original can be considered squash jam with jelly. Such an additive will extend the shelf life of the workpiece and give it rich taste And bright color. Next recipe will tell in detail how to properly cook such blanks and introduce non-standard additives into them.

List of ingredients for a simple fresh zucchini jam recipe with jelly

zucchini - 1.5 kg;
sugar - 1 kg;
water - 0.5 tbsp.;
lemon juice - 0.5 tbsp.;
pectin - 100 g;
jelly - 1 pack (to taste).

Recipe with step by step pictures of cooking simple squash jam with jelly

Delicious pineapple zucchini jam - step by step video recipe

Zucchini can be quite easily "disguised" as pineapples and cooked from them unusual and very delicious jam. To get such sweetness, you just need to know special recipe preparation of ingredients and their cooking before seaming.

Step-by-step video recipe for making pineapple-flavored jam from ordinary zucchini

The following video contains detailed instructions telling how to cook squash jam for pineapples. A simple recipe will help you make an original sweet and surprise your loved ones with it.

Exquisite squash jam with canned pineapple for the winter - a step-by-step recipe with a photo

You can cook zucchini jam not only for pineapple, but also with pineapple juice or pineapple itself. It is recommended to use canned fruits: they have more sweetness and are easier to work with.

List of ingredients for a recipe for canned pineapple and zucchini jam for the winter

zucchini - 4 pcs.;
pineapples - half a can;
pectin - 50 g;
water - 0.5 tbsp.;
sugar - 4 tbsp.;
raspberry jelly - 1 pack;
lemon juice - 3/4 tbsp.

Step-by-step photo recipe for cooking zucchini jam with pineapples for the winter

Original zucchini jam with apples - a photo-recipe for harvesting for the winter

You can cook zucchini jam not only with the addition unusual ingredients(pineapples, oranges, lemons), but also with apples. Cooking such a sweet for the winter is quite simple, so it is great for fast harvesting healthy desserts summer and autumn. About how to cook vitamin jam with zucchini and apples, you can find out in the following recipe.

Ingredients for cooking apple-zucchini jam for the winter

zucchini - 1.2 kg;
apples - 2 pcs.;
powdered sugar - 700 g;
raisins - 200 g;
vanillin - to taste.

The recipe for harvesting the original jam from apples and zucchini for the winter cold

Using the proposed photo and video instructions with recipes for cooking squash jam, you can make amazing and healthy sweets for the winter. It could be regular dessert from zucchini with lemon, orange, pineapple or dried apricots. But you can also cook similar blanks for the winter in a slow cooker. If the hostess wants to surprise her loved ones, then she can make jam from zucchini for pineapples, cutting them into circles or half rings, or adding jelly to it. Each of the options for making jam has its own characteristics, but at the same time they are very simple and easy to use.

Young juicy fruits with bright yellow elastic pulp are ideal for zucchini jam with pineapple juice. It is better to cut off the thin skin from them. The product must be boiled, avoiding a strong boil, so that sweet syrup thickened, and the vegetable cubes remained intact. Taste original delicacy you can enrich it with a hint of vanilla or add a pinch of cinnamon to it.

Zucchini jam with pineapple juice is a funny hoax, this is a mystery jam that not everyone will be able to do. A kind of dessert from the garden is able to surprise and delight guests and household members.

Ingredients

0.5 kg young zucchini (about 2 pieces)
400 ml pineapple juice
200 g granulated sugar
1 pinch of citric acid

Cooking

1. Buy zucchini to create jam or pick it young, without seeds! Rinse them in water and cut off the tails on both sides. We cut each vegetable into plates, and the plates into medium-sized cubes.

2. Pour the cubes into a saucepan, cauldron or pan with a non-stick bottom and add granulated sugar and a pinch of citric acid - literally on the tip of a knife. Instead, you can use lemon juice in the amount of 1 tsp.

3. Pour in pineapple juice. It is sold in any store or supermarket. Instead of juice, you can dilute the syrup left when you opened a can of canned pineapple and pour it into a container for zucchini slices. Place the container on the stove and bring to a boil, then reduce the heat to medium and simmer for about 10 minutes.

4. More time is not required for cooking zucchini jam, otherwise the pieces of vegetables will boil. If desired, you can cook such a delicacy in two steps, boiling it for 5 minutes, and then cooling it sharply on the balcony or in the bathroom. Then repeating the cooking and immediately sealing the jam in jars.