Source: Yanadjan, AdobeStockZucchini is an excellent base not only for salads and appetizers, but also for desserts or sweet preserves. In this collection, we've gathered the most delicious zucchini jam recipes. Traditionally, it's complemented with lemons, oranges, ginger, or other additions!
1. Zucchini Jam with Lemon and Mint
Source: 1000.menuThe classic combination of lemon and mint is always a winning one.
You will need: 2 kg zucchini, 1.5 kg sugar, 2 lemons, 1/2 bunch mint.
Preparation: Finely chop the zucchini and lemons, mince the mint, and cover everything with sugar. Let it sit for 1 hour, then bring to a boil and simmer for about 1.5 hours over low heat. If desired, blend everything with an immersion blender halfway through cooking. Seal the jam in sterilized jars for winter.
2. Zucchini Jam with Orange
Source: ideireceptov.ruBright citrus notes harmoniously complement the neutral taste of zucchini.
You will need: 2 kg zucchini, 1.2 kg sugar, 2 lemons, 2 oranges, 1 glass water, spices.
Preparation: Remove the zest and squeeze the juice from the oranges. Only the juice from the lemons will be needed here. Finely chop the zucchini, cover with sugar, and add water, orange juice, zest, and spices to taste. Bring the mixture to a boil, simmer for 40 minutes over low heat, then pour in the lemon juice and cook for another 5-10 minutes. Seal the jam in sterilized jars.
3. Zucchini Jam with Sea Buckthorn
Source: liveinternet.ruAn ideal recipe for those who love not only tasty but also healthy winter preserves.
You will need: 600 g zucchini, 600 g sea buckthorn, 600 g sugar.
Preparation: Grate the zucchini on a coarse grater and mix it with sugar. Squeeze the juice from the sea buckthorn, pour it into the mixture, stir, and leave for several hours. Then bring the jam to a boil, cook for 10 minutes, let it cool, and cook for another 10 minutes. Repeat this step again, and after the third cooking, seal the jam in sterilized jars.
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4. Zucchini and Cherry Plum Jam
Source: dzen.ruYellow cherry plum is best suited here – it will fit beautifully in terms of color.
You will need: 2 kg zucchini, 700 g cherry plum, 2 kg sugar.
Preparation: Remove the pits from the cherry plums, arbitrarily chop the zucchini, and pass everything through a meat grinder. Add sugar, mix, and bring the mixture to a boil. Cook the jam for 40 minutes over low heat and pour into sterilized jars for winter.
5. Zucchini and Pumpkin Jam
Source: mirtesen.ruDelicious and aromatic jam that warms you up just by looking at it.
You will need: 400 g zucchini, 400 g pumpkin, 500 g sugar, 2 oranges, 2 lemons, 1 glass water.
Preparation: Chop or grate the zucchini and pumpkin. Remove the zest from the citrus fruits and finely chop the pulp. Mix everything with sugar and pour in a little water; you can season to taste. Bring the jam to a boil, cook for 30-40 minutes over low heat, and seal in sterilized jars.
6. Zucchini Jam with Ginger
Source: cookpad.comA wonderful recipe that every hostess should know.
You will need: 1.2 kg zucchini, 500 g lemons, 80-100 g ginger root, 800 g sugar, 1-2 tsp ground cinnamon.
Preparation: Blanch the lemons with boiling water and finely chop them with the peel. Grate the ginger, and dice the zucchini. Cover the zucchini with sugar, leave for 1 hour, then bring to a boil, cook for 15 minutes over low heat, and let the mixture cool. Add the lemons, ginger, and cinnamon to the zucchini. Bring to a boil again, cook the jam for another 15-20 minutes, and seal in sterilized jars.
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7. Zucchini Jam in Pineapple Juice
Source: liveinternet.ruTastes like real canned pineapples.
You will need: 800 g zucchini, 300 ml pineapple juice, 250 g sugar, 1 lemon.
Preparation: Dice the zucchini, cover them with sugar, pour in the pineapple juice, and bring to a boil. Blanch and finely chop the lemon, add it to the zucchini. Cook the jam for 5 minutes, let it cool, and cook for another 5 minutes. Let it cool again, cook for 5 minutes a third time, and seal in sterilized jars for winter.
8. Zucchini Jam with Banana
Source: dzen.ruOptionally, add vanilla, cinnamon, or a little zest at the end of cooking.
You will need: 1.5 kg zucchini, 2-3 bananas, 700 g sugar.
Preparation: Peel and dice the zucchini and bananas. Cover everything with sugar and leave for several hours. Then bring to a boil, cook for 40 minutes over low heat, and seal the jam in sterilized jars for winter.
9. Zucchini Jam with Berries
Source: namenu.ruIt will be very delicious with strawberries, raspberries, or currants.
You will need: 1 kg zucchini, 600 g berries of your choice, 3 cups sugar, 1 lemon.
Preparation: Dice the zucchini, arbitrarily chop the lemon with the peel. Wash the berries, remove pits and leaves, and chop if necessary. Mix zucchini, lemons, and sugar, bring to a boil, and cook for 10 minutes over low heat.
Add the berries and cook the jam for another 5 minutes. Let it cool slightly – for about 1 hour, then cook for another 5 minutes. Repeat this step one more time. After the last cooking, seal the hot jam in sterilized jars.
10. Zucchini Jam with Walnuts
Source: pinterest.comFamily members will surely not be able to guess what this jam is made from right away!
You will need: 2 kg zucchini, 4 cups sugar, 1 cup walnuts, 2 lemons, 200-300 ml water.
Preparation: Peel and finely chop the zucchini. Dry roast the walnuts in a dry pan and chop them. Blanch the lemons with boiling water, remove the seeds, and blend the citrus fruits until smooth.
Mix the lemon mass with sugar and cook over medium heat until dissolved. Add the zucchini and nuts to the resulting syrup, bring to a boil again, and cook the jam for 45-50 minutes over low heat, stirring. Seal it in sterilized jars.
11. Zucchini Jam with Apples
Source: mirtesen.ruIt turns out very delicious with apples of various varieties.
You will need: 2 kg zucchini, 600 g apples, 1.4 kg sugar, 2 lemons.
Preparation: Peel and finely chop the apples and zucchini, cover everything with sugar, and leave for 6-8 hours. Bring the mixture to a boil and cook for 5-7 minutes. Let it cool, add lemon juice and zest, and bring to a boil again. Cook for another 15 minutes and seal the jam in sterilized jars for winter.
12. Zucchini Jam with Peaches
Source: AdobeStockIf you want to peel the peaches, blanch them with boiling water.
You will need: 2 kg zucchini, 2 kg sugar, 3 peaches, 3-4 lemons.
Preparation: Blanch the lemons with boiling water and remove the seeds. Also remove the pits from the peaches and blend them with the lemon until smooth. Dice the zucchini, mix all ingredients, and leave overnight.
Bring the mixture to a boil, remove from heat, and let it cool. Then bring to a boil again and remove from heat. Repeat this step until the jam reaches the desired consistency – 3-6 times. After the last cooking, immediately seal it in sterilized jars.
13. Zucchini Jam with Dried Apricots
Source: cookpad.comSimple ingredients, but a far from ordinary result – that's how this jam can be characterized.
You will need: 2 kg zucchini, 600 g dried apricots, 2 kg sugar, 2 lemons, 2 oranges, ground cinnamon.
Preparation: Pour boiling water over the dried apricots for half an hour and squeeze them. Mince the zucchini, leave them for 1 hour, and drain excess juice. Pass the zucchini and dried apricots through a meat grinder, mix with sugar, and bring to a boil. Cook the jam for 40 minutes over low heat, add citrus zest and juice to taste, sprinkle in some cinnamon, and cook for another 20 minutes. Seal it in sterilized jars.
14. Zucchini Jam with Kiwi
Source: pinterest.comTruly emerald jam and an adornment for any tea party.
You will need: 2 kg zucchini, 6-8 kiwis, 1.5 kg sugar, 1 lemon.
Preparation: Peel and finely chop the zucchini, cover with sugar, and leave for several hours. Bring to a boil, cook for 10 minutes, and let the mixture cool. Bring to a boil again, cook for 10 minutes, and let it cool. Add sliced kiwi and a little zest to taste, bring the jam to a boil one more time, cook for 10-15 minutes, and seal it in sterilized jars for winter.
15. Zucchini Jam with Cherries
Source: dzen.ruAnother jam recipe for when you want more variety.
You will need: 500 g zucchini, 1 kg cherries, 1 kg sugar.
Preparation: Remove pits from cherries, cover them with sugar, and leave overnight. Peel and dice the zucchini, mix with cherries, and bring to a boil. Remove the mixture from heat, let it cool, and bring to a boil again. Repeat this 3-4 more times. Seal the hot jam in sterilized jars for winter.