Zucchini jam with pineapple juice. Step by step recipe with photo

The one who tries it squash jam For the first time, I can not immediately make out what it is made of. It has very pleasant taste(like pineapple with lemon sourness) and a pleasant citrus aroma. The jam is quite thick, the pieces of zucchini in it are kept whole and become transparent after cooking.

Jars with this blank look very beautiful - transparent jam amber color with small pieces. It looks as if a piece of the sun was put into each jar. Such a preparation is also good because it is prepared extremely simply and, most importantly, an excellent result always comes out. So this recipe is good for experienced housewives as well as newbies in the kitchen.

In order to cook such a wonderful amber delicacy, you need to take:

zucchini - 1 kg;

orange or lemon - 1 piece;

sugar - 1 kg.

How to make zucchini jam with lemon or orange

So, let's take young zucchini (it is desirable that they be yellow color, for example, the variety "Golden"), mine, remove the stalks. You can peel the skin, or you can leave it like that. Cut the zucchini into cubes or slices, as you like.

Three orange or lemon on a grater - we need both zest and juice. The taste of your jam will depend on which citrus you take. You can use a mix of orange + lemon in half, it also turns out interesting.

Place zucchini in a bowl or saucepan, pour chopped citrus fruits and cover with sugar. Leave it all overnight for the zucchini to release its juice.

After that, put the saucepan on the fire, bring to a boil and cook over low heat for 15 minutes.

Set aside the jam and let it cool down.

After complete cooling, the procedure described above is repeated 3 times, thereby boiling the jam.

The finished workpiece is placed in a clean, sterilized floor. liter jars and roll up.

From the amount of products indicated in the recipe, we get 2 jars of 0.5 liters each.

Ready-made squash jam can be stored in the basement, refrigerator, or even in the apartment at room temperature.

This original and delicious preparation from zucchini is well suited for tea in winter, and can be used for filling pies, cakes, rolls. In a word, both tasty and healthy.

How to make delicious pineapple jam from zucchini in his video recipe shows the YouTube channel "Mirsovetov 777".

A full jar of amber, fragrant, slightly crunchy pieces of zucchini. Or is it pineapple? It is not always clear, as the bright pineapple flavor permeated every bite in this miraculous jam. We offer to cook pineapple zucchini jam according to this unusual recipe.

Ingredients for Pineapple Zucchini Jam:

peeled zucchini - 1.5 kg.
sugar - 1.3 kg.
canned pineapples - 1 can.
citric acid - 0.5 tsp.

How to make pineapple zucchini jam:

1) You can take any zucchini for jam - the variety and size depends on availability. August is the time to prepare this delicacy. Zucchini at this time are young, juicy. Any dishes with their participation will be tasty and healthy.

So, wash the zucchini and peel it. We remove the pulp with seeds that lurks inside. The rest must be chopped into small cubes with a side of about 1 cm. By the way, you need to weigh the zucchini right now in order to know the net weight of the zucchini in the jam. This will depend on the amount of sugar you add to it. Photo 1.

2) Open the jar of pineapples and drain the juice. We will need a little more than half a glass of pineapple juice.
Pour it into a bowl and pour right amount Sahara. The weight of sugar should be slightly less than the weight of zucchini.
We send the pan to the fire and bring the syrup to a boil. Cook until sugar dissolves. Then you need to pour chopped zucchini with hot syrup. Photo 2.

3) Pour half a teaspoon of citric acid and mix well. Leave the zucchini to soak for an hour. Then drain the syrup from the zucchini and bring it to a boil again. Pour hot syrup over zucchini and leave to infuse for one hour.
At this time the pieces canned pineapple cut into cubes the same size as the zucchini. Photo 3.

Mix pineapples with zucchini and send to the stove. Bring to a boil over low heat, remove from heat and let the jam cool. Then bring the mixture to a boil again and cool again. Do this several times.

It is thanks to this method of cooking that zucchini will not turn into gruel, but will remain in the form of cubes. In addition, the zucchini pieces will be slightly crunchy. The pineapple juice will saturate them and they will become very similar to pineapple pieces. That is why it is difficult to determine the taste from the first time - where is pineapple and where is zucchini.
First, the zucchini will release juice, then they will absorb it, and the amount of liquid in the jam will decrease. At the end, boil the pineapple zucchini jam for 15-20 minutes, also over low heat. Now you can lay out the jam in sterilized jars.
Fragrant, unusual and very tasty pineapple zucchini jam is ready.

Zucchini in pineapple juice for the winter - delicious treat. In addition, it is unlikely that at least someone will be able to understand that it is the pulp of the vegetable that replaces pieces of sweet pineapple in the culinary masterpiece. For cooking, it is important to choose quality ingredients, stock up on patience and time.

Few people know what to cook pineapple jam juice can be used exotic fruit and… zucchini! Yes, yes, those same nondescript ones, but so often found in gardens and in stores. Of course, you can use the pineapples themselves, but this one yellow fruit has a higher price on the market than zucchini, and at some times of the year it is difficult to find it on store shelves, while large vegetable always occurs. In addition, zucchini grown in the garden of your own garden is always more reliable than pineapple imported from hot countries.

How to choose the right quality ingredients?

For a dish such as zucchini jam with pineapple juice, we will need a few ingredients, but the most basic, of course, are pineapple juice and zucchini. Learn how to choose quality products.

Pineapple juice

Because gourmet dish will be stored in the pantry for at least half of the fall, you should choose the highest quality exotic fruit juice.

It would be great to squeeze the juice out of pineapple, but if this is not possible, then we turn to finished products. To choose good juice Let's look at the packaging first. Liquid is stored longer in whole glass jars with an intact lid, or in a cardboard box with foil on the inside of the package. Pay attention to the composition. There should be as many as possible natural products. As far as shelf life is concerned, a more natural product has less shelf life than a juice with many additives.

vegetable marrow

It is this interesting vegetable will replace pineapple pulp in our culinary masterpiece, which means you should pay attention to the quality of zucchini Special attention. Again, a vegetable grown in its own garden is more reliable than goods from the store shelves, however, there are different zucchini in your own garden. So which one to choose?

Zucchini is one of the few vegetables that should be consumed before the fruit is fully ripe.

You should not choose the largest specimens. The weight of the most suitable zucchini is 120 - 230 g, and its length should be at least 11 cm and not more than 20 cm. If there are a lot of seeds in the fruit, then we can safely say that the vegetable is overripe.

Pay attention to the skin. It should be thin (!) And smooth. Scratches, chips, abrasions and other damage will lead to rapid deterioration of the vegetable.

It is necessary to inspect the goods and for such a factor as the color of the fruit. Yellowish-green, green-brown, a transition from light green to dark, or a solid color of any shade of green indicates that the zucchini is good. Sharp transitions, as well as yellow or brown spots on the skin, indicate that the vegetable is starting to rot.

The stalk should be green, fresh. If it has already dried up, it has dark color or simply absent, then the zucchini was cut a long time ago.

Harvesting zucchini in pineapple juice for the winter

When the zucchini are selected, and the pineapple juice is already waiting in line, it's time to prepare the zucchini in pineapple juice for the winter. The recipe for this gourmet, sweet dish is quite simple, and the ingredients can be found at any grocery store.

For pineapples from zucchini in pineapple juice, we need:

zucchini - 2-2.5 kg;
pineapple juice - 0.5-0.7 liters (depending on how thick you prefer the jam);
granulated sugar - 1.2-2 cups;
citric acid - half a teaspoon or half a slice of lemon.

For more interesting taste you can add a pinch vanilla sugar, but this item is optional.

All products lie in front of the hostess and wait in the wings. And not in vain, because they will become a delicious culinary masterpiece - zucchini jam with pineapple juice. It's time to get started!

Thoroughly wash all products. With a knife (special or ordinary), we cut off the skin from the zucchini. Next comes a rather interesting step - slicing a vegetable. You can do it with rings, cubes, someone even cuts out interesting figures using special stencils. Let your imagination run wild, but do not forget that there should not be any seeds!

Place the workpiece in a saucepan, pour granulated sugar and top with pineapple juice. Let it brew for a couple of minutes, then add half a lemon wedge or citric acid (depending on what you chose in your recipe).

We put the workpiece on medium fire. After boiling the mixture, reduce the power, set to cook for 15-20 minutes, closing the container with a lid. Remember that the pieces should be soft and juicy, not hard, so you should not cook less, but more - please, just do not overdo it. Otherwise, the zucchini will boil and look more like porridge than pineapple pieces. The best option verification will try cooking masterpiece to taste. In the same way, any housewife will easily understand if she suddenly lacks sugar in a dish.

A couple of minutes before removing from heat, add a pinch or two of vanilla sugar if you suddenly decide to use this ingredient to give a sweeter aroma and interesting taste.

To see that the mixture is ready, it will help us appearance. Pieces of "pineapples" acquire a golden color, and the jam becomes more viscous and thick. In addition, in the process of cooking, not only the kitchen, but the whole apartment is filled with a wonderful aroma of an exotic fruit.

Once the delicious creation is ready, remove from heat and let cool for a couple of minutes.

In pre-sterilized jars we put a slice cut into quarters, pour a pinch simple sugar or vanilla. Pour the zucchini jam in pineapple juice into glass containers, screw on the lid and leave upside down overnight.

It is best to let the culinary masterpiece brew for a couple of days, so that the zucchini absorbs the aroma and pineapple juice even more, and the mixture brews.

With such an unusual and insanely delicious creation, you can treat and surprise relatives and friends until the next season of creating blanks.

Our culinary masterpiece is ready, but how and with what to serve it? Since the dish is a sweet dessert, most often zucchini jam with pineapple juice is served simply with tea. However, this treat is suitable as a filling for pancakes, fritters, all kinds of buns. With this jam, you can bake a cake. By the way, zucchini in pineapple juice is a vegetarian dish, so you can eat it without everything.

Zucchini and pineapple juice compote

Do you know that apart from delicious jam Do some housewives cook zucchini compote in pineapple juice? Its recipe is simple and easy, and all the ingredients can still be easily found on store shelves. We will need the following:

1-1.5 kg;
1 liter of pineapple juice;
half a glass of granulated sugar;
half a teaspoon of citric acid;
orange.

As in the recipe with jam, we clean and cut the zucchini into rings, cubes, triangles or any other convenient form. Do not forget to remove all unnecessary seeds. Put in a saucepan, pour pineapple juice. Next, squeeze the juice from the orange, pour it into the resulting mixture.

Let it brew for about an hour, after which we fall asleep with sugar, citric acid, put on medium heat. When the workpiece begins to boil, slightly reduce the power and leave the pan for 5-10 minutes.

After cooking, pour the compotes into pre-sterilized jars, close the lids and leave for a couple of days. Zucchini compote with pineapple juice is ready!

Just two main ones and a couple additional ingredients will help to create both a young and an experienced hostess delicious dish which can surprise everyone!