Zucchini Jam - General Description
Nutritionists consider zucchini one of the most healthy and easily digestible vegetables. It is rich in B, C and PP vitamins, iron, calcium, copper, manganese and potassium. Zucchini also has a stimulating effect on the gastrointestinal tract, is able to absorb excess cholesterol and harmful substances, remove excess fluid from the body, eliminating edema, and also prevent the development of atherosclerosis and anemia.
Due to the high content of potassium and magnesium, vegetable marrows are useful for the heart and blood vessels; the presence of a large amount of iron allows them to improve the properties of blood and enrich it with oxygen, without which the body is very difficult to withstand the load.
Zucchini is very useful for stagnation of bile, as they do not load the liver; they are recommended for cholecystitis. Diabetics perceive sugar and trace elements contained in zucchini. They are also indispensable for arthritis, due to its property to remove excess salts from the body. It is believed that if more than 200 grams is eaten daily during the week zucchini, you can completely get rid of toxins. Fresh squash juice is also used to treat mild nervous disorders and sleep disorders.
Most beneficial substances are found in small unripe fruits, ranging in length from 20 cm to 25 cm. They should be eaten with the skin. Young zucchini can be eaten raw, but after ripening, they must be cooked.
Zucchini Jam - Cooking Utensils
Most often, jam from zucchini, like any other, is stored in small jars with a capacity of up to 1 liter. Before putting jam in storage in jars, they should be sterilized to destroy harmful bacteria. After washing the jars and making sure that there are no cracks, chips or other defects, they are sterilized using one of the following methods:
- for a couple;
- in the oven;
- in the microwave.
With any sterilization method, care should be taken to preserve the cans, since the glass from which they are made can crack with a sharp change in temperature.
Also, before cooking the jam, you should check the lids, which should be clean, even, without rust, with a good gasket.
In the process of cooking, we will also need a large enameled pan or bowl (maybe copper time), a kitchen scale, a wooden spatula for stirring the jam, and a ladle for pouring jam on the banks.
Zucchini Jam - Fruit Preparation
For cooking jam, ripe zucchini with hard skin is suitable. The best taste is jam, which is prepared from zucchini - long-fruited Italian zucchini.
Preparing zucchini for cooking jam
There are no special techniques for preparing zucchini for cooking jam: they are washed, peeled and sunflower seeds and cut into small cubes.
Zucchini Jam - Recipe 1 (with lemon)
If you do not confess to your home what this jam is made of, then they will take it for pear, orange, pineapple, but not squash. To cook it, we need:
1 kg of zucchini,
1 kg of sugar
100 gr. water,
1 lemon
Sugar should be poured into the cooking utensils, pour water and boil the syrup (for about 5 minutes). When the syrup is ready, you need to place the prepared zucchini in it, the lemon previously passed through the meat grinder, and cook everything for about 45 minutes. Then we pour the finished jam hot into sterilized jars and roll it up.
Zucchini jam - recipe 2 (with lemon, orange and carrot juice)
1 kg of zucchini,
0.7 kg of sugar
1 tbsp. carrot juice
1 lemon.
1 orange
First you need to prepare the products: pass the lemon and zest through a meat grinder, also pass the orange through a meat grinder and, adding carrot juice, bring to a boil.
Then the prepared zucchini should be placed in a cooking bowl and, adding sugar, lemon, orange-carrot juice, mix everything until juice appears. After you need to let the mixture brew for about 15 hours. After this time, when the sugar has melted, and the squash with lemon will let the juice go, put the dishes on the stove and cook for about 7 minutes. Then the jam should be moved to a cool place for several hours, and then boiled again for half an hour. Ready jam should be poured hot into pre-sterilized jars and rolled up.
The dish cools and is ready for canning.
Zucchini jam with pineapple - recipe 3 (with lemon and pineapple)
1 kg of zucchini,
1 kg of sugar
100 gr. water,
1 lemon
1 pineapple
Prepared zucchini and pineapple, peeled and peeled in the middle and cut into slices, placed in a bowl for making jam and covered with sugar so that they let the juice. After this, boil the mixture for about 5 minutes, remove from heat. Giving the jam to infuse for several hours, put it on the stove again and, adding the lemon passed through the meat grinder, cook for half an hour. Then the finished jam is poured hot into prepared sterilized jars and rolled up.
Zucchini Jam - Useful Tips from Experienced Cookers
Jam prepared according to the above recipes has completely different taste qualities in contrast to the usual types of jams, which are almost impossible to recognize in the original products.
Zucchini for jam is suitable only for young people, with thin skin, then it will literally "melt in the tongue."
Squash jam is prepared for long-term storage just like any other, rolled up in jars and placed in a cool, dry place.
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