Zucchini jam with dried apricots and lemon. Original zucchini jam with dried apricots. How to make jam with zucchini and dried apricots

To prepare zucchini jam we will need:

zucchini - 600 g;
dried apricots - 100 g;
granulated sugar - 600 g;
one small lemon.

Preparing the ingredients will take 30 minutes. The jam is cooked for a total of 50 - 60 minutes. Total cooking time is 1.5 hours.

Zucchini is a healthy and dietary vegetable containing a large amount of vitamins and minerals. But, unfortunately, this healthy product does not have a pronounced taste. Therefore, many housewives, when preparing zucchini jam, supplement them with various additives: lemon, dried apricots, orange and even pineapple. Such homemade preparations always turn out tender, aromatic and tasty.

By combining the tender pulp of zucchini and the benefits and amber color of dried apricots, you can get a delicate, aromatic and bright jam.

First stage. It is better to choose young, milky ripeness zucchini. The color of the peel and the variety of vegetables are not important. If you choose a zucchini with dark skin, it is better to cut off more of it. Wash the fruits thoroughly and dry them. Peel the zucchini; if there are seeds, they must be removed. Cut the vegetables into small pieces of arbitrary shape.

Second phase. We pass the zucchini pieces through a large mesh meat grinder or grind them in a blender.

Third stage. While the zucchini produces juice, you can start working on the dried apricots. It needs to be washed and poured with boiling water for a few minutes. Drain the swollen dried apricots and dry them on a napkin. Divide the dried fruits into two parts. We pass one through a meat grinder or grind it in a blender, and cut the second into thin strips.

Fourth stage. Drain the excess liquid from the squash mass, transfer it to an enamel container, add granulated sugar and place on the fire.

Fifth stage. Constantly stirring the mixture, bring it to a boil. Add all the dried apricots and cook for 30 - 35 minutes.

Sixth stage. Wash the lemon, pour boiling water over it and squeeze the juice directly into the jam. Next you need to grind the zest. This can be done in a blender, grate the lemon or pass through a meat grinder.

Seventh stage. We also mix the lemon pulp with the jam and, stirring constantly, cook over low heat for about 20 minutes. The burnt mass acquires an unpleasant aftertaste and loses its golden color.

Eighth stage. Pour the hot jam into sterile jars and close with lids. The zucchini delicacy should cool gradually at room temperature. After complete cooling, the jam can be stored in a cool place.

Fragrant amber jam can be served with tea, pancakes, pancakes, or used as a filling for homemade cakes.

Zucchini is a very healthy vegetable that can not only be fried or stewed, cooked in all kinds of soups, porridges or oven-baked dishes, but also great desserts.

For example, zucchini jam turns out to be especially aromatic, tasty and, of course, very healthy. It is especially good with various additives - citrus fruits, ginger, dried apricots.

If you haven’t tried such a sweet delicacy yet, then try making it. This jam can be served for tea with toast and various pastries.

Zucchini and dried apricot jam

Ingredients:

young zucchini – 1 kg
lemon
dried apricots – 200 g
sugar 800 g

Zucchini jam recipe with dried apricots:

1. Pour boiling water over dried apricots for 5-7 minutes to make them softer. Drain the water.

2. At this time, wash the zucchini, remove the peel, core and seeds. Cut into small pieces.

3. Cut the washed lemon as you like.

4. Pass all products through a meat grinder to obtain a homogeneous mixture. Can be ground in a food processor.

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5. Add all the sugar to the mixture, mix well, transfer to an enamel bowl or saucepan and place over medium heat to reduce. Stir with a wooden spoon during cooking to prevent burning.

6. When the zucchini jam with dried apricots and lemon boils, reduce the heat and simmer for 35-40 minutes. If it turns out very thick, add a little water.

7. In the meantime, rinse and sterilize the glass jars and boil the lids in water.

8. Immediately pour the hot jam into jars and roll up the lids. Turn them upside down for 15-20 minutes, and then put them back and leave them to cool.

This zucchini jam with dried apricots should be stored in a dark place at a temperature no higher than 25 degrees.

Zucchini jam recipe without lemon

Ingredients:

young zucchini – 1 kg
dried apricots – 300 g
granulated sugar – 750-800 g

How to cook:

1. Pour boiling water over the dried apricots for a few minutes to make them softer, drain the water and place in a colander.

2. Peel the washed zucchini, remove the seeds and core. Cut the vegetable into cubes and grind in a meat grinder along with dried apricots.

3. Add sugar and place on low heat.

4. Stirring, cook after boiling for 30-40 minutes. The jam should thicken during this time.

5. Remove it from the heat and pour it into sterilized jars.

Step-by-step recipes for zucchini jam with lemon and nuts, orange, dried apricots

2018-06-26 Marina Vykhodtseva

Grade
recipe

10250

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

Carbohydrates

50 gr.

200 kcal.

Option 1: Classic zucchini jam with lemon

To make jam, it is better to use white or yellow zucchini; green ones will not turn out very beautiful. The recipe indicates the net weight without pulp and skin. In the classic version, sugar and the main ingredient are added in equal proportions. There is much less lemon, the seeds need to be removed immediately.

Ingredients

1 kg of zucchini;
1 kg sugar;
1 lemon.

Step-by-step recipe for classic zucchini jam

First cut the peeled zucchini into long strips, then into neat cubes. The average size is about one centimeter. You can make the pieces a little larger or smaller, sometimes they crumble into strips, which is also allowed. Pour the zucchini into a bowl for making jam. This could be a saucepan or a small basin.

Sprinkle granulated sugar on top of the zucchini, level it and leave to release the juice. Since the vegetable itself contains a lot of water, a couple of hours is enough.

After the juice has been released, the zucchini and sugar need to be mixed and placed on the stove. Let it boil, boil for a couple of minutes, set aside to cool for two hours. Let it boil again and cool, repeat again.

The lemon needs to be chopped. You can grind it, but it is better to cut it into small pieces. Add to the zucchini and set to cook on the stove one last time. Now boil for 15-20 minutes.

While the jam is being prepared for the last time, sterilize the lids with the jars. The dishes must be clean and dry, otherwise the workpiece may turn sour during storage. Pour the sweet delicacy and roll up the lids. Leave until completely cool, then put in a cool place.

If the zucchini is very young and the skin is not visible, then you can leave it, just cut it into cubes, but it is better to remove the pulp, it is too loose, loses its shape, such pieces will not look very nice in jam.

Option 2: Quick recipe for zucchini jam with lemon

This jam is prepared in one step; there is no need to cool anything and bring it to a boil several times. To grind zucchini you need a meat grinder; a blender will not work. We insert a mesh with the largest cells to get small pieces at the output.

Ingredients

1 kg of zucchini;
0.8 kg sugar;
0.14 kg lemon.

How to quickly make zucchini jam

We pass the peeled squash pulp through a meat grinder. Add sugar, stir and leave for literally ten minutes, this time will be enough for the first juice to appear. Then we put it on the stove and slowly heat the zucchini jam over low heat.

After boiling, cook the zucchini for a quarter of an hour. It's time to prepare the lemon. First, rinse the citrus thoroughly. It is better to take a brush to remove plaque and other contaminants from the citrus. Then cut into pieces, remove all the bones and also twist through a meat grinder.

Add lemon to the zucchini and now cook for another 20 minutes. Let's look at the consistency. After cooling, the mixture will become slightly thicker.

We put the zucchini mass into sterile jars of any size, immediately roll them up with airtight lids, which also need to be processed, usually just pour boiling water over them or boil for a minute.

If you grind the jam in a blender and then boil until thick, you will get a wonderful squash jam. You just need to evaporate the moisture carefully and constantly monitor it; the thickening mass can easily burn.

Option 3: Zucchini jam with lemon and orange

This version of zucchini jam with lemon was very popular in the 90s of the last century, when there was a shortage of certain products. Northerners and Siberians especially loved this delicacy, since the cost of fruits and berries is high. We take juicy, fresh oranges and lemons so that the delicacy has a pronounced and bright aroma.

Ingredients

2 kg of zucchini;
1.6 kg sugar;
1 lemon;
2 oranges.

How to cook

Cut the zucchini pulp into small cubes. If the skin is thin, then there is no need to peel it off, you can leave it. Sprinkle the pieces with granulated sugar and let stand for exactly two hours. But you can do this in the evening so that you can start making jam in the morning. In this case, it is advisable to cover the dishes and put them in the refrigerator.

Finely chop the oranges along with the peel. If suddenly it is thick, it may taste bitter. In this case, you can add chopped zest and chopped pulp to the jam, bypassing the white dense part. We also cut the lemon and add all the citruses to the zucchini.

After combining the ingredients, you can put the jam on the stove. After boiling, cook for a quarter of an hour, then cool for five hours. After this, boil for another 15-20 minutes, put the squash jam in jars, and roll up.

If there is only one orange at home, then you can boil it with only it and lemon, or add a little extra zest, it is this that gives the desired aroma and masks the zucchini.

Option 4: Zucchini jam with lemon and nuts

A very interesting version of thick zucchini jam with boiled syrup. Additionally, walnuts are added to it; there is no need to chop them, just leave large enough pieces of kernels, you can even quarter them.

Ingredients

150 g nuts;
1 kg of zucchini;
1 lemon;
800 g sugar.

Step by step recipe

Cut the zucchini into pieces, sprinkle with sugar and lay in layers, leave for at least four hours, almost all the sugar should melt and a lot of juice will be released. Using a slotted spoon, remove the zucchini pieces. We put the liquid with sugar on the stove and prepare the syrup for a quarter of an hour, cook over fairly high heat.

Pour the zucchini pieces into the boiling syrup and cook for another ten minutes. If the zucchini is not quite young and the pieces are a bit harsh, then increase the time to a quarter of an hour. Turn it off, cool to room temperature or just leave for four hours. The zucchini pieces should be soaked.

Now finely chop the lemon, be sure to remove the seeds, leave the skin, and prepare the walnuts. We select all the rubbish and small particles, taking only large pieces. Add together with citrus to the zucchini.

We put the jam on the stove and you can simultaneously start sterilizing the jars. Bring the zucchini to a boil over high heat, then reduce and cook for 20 minutes along with the nuts, do not let it bubble actively. If there is foam on top, carefully scoop it up with a spoon and throw it away.

All that remains is to put the boiling jam into jars and roll them up. After it has cooled completely, check the lid and send the sweet preparation to a cool place.

This jam can be prepared not only with walnuts, but also with almonds, sometimes sweet apricot kernels are used, it turns out very aromatic and tasty.

Option 5: Zucchini jam with lemon and dried apricots

Sunny and incredibly aromatic jam with the smell of ripe apricots. Not a lot of dried apricots are added to it, but thanks to the lemon and spices, the zucchini taste is wonderfully masked.

Ingredients

1 kg sugar;
1 kg zucchini;
150 g dried apricots;
1 lemon;
1 cinnamon stick;
1 cm ginger root.

How to cook

Slice the zucchini, combine with sugar, and leave for a couple of hours. We wash the dried apricots, it is better to pour boiling water over them to ensure that the plaque and processing agents used to cover dried fruits are washed off.

Place the zucchini on the stove, boil for 10 minutes, add the dried apricots, bring to a boil and leave to cool completely. Then bring it to a boil again and let it brew for 3-4 hours.

Finely chop the lemon. Add to the jam at the last stage of cooking, do not forget to remove all the seeds, they are not needed. If the citrus has a thick skin, then cut and chop the zest, chop the pulp separately, throw away the white peels, they will make the jam bitter.

Throw in a cinnamon stick, you can break it into several pieces. Prepare the zucchini jam for a quarter of an hour after boiling, pour into sterile jars.

Using this principle, you can prepare zucchini jam with the addition of other dried fruits. Raisins, prunes, even apples and pears are quite suitable and will share their taste. It is advisable not to use too soft and processed products, which will quickly lose their shape in syrup.

If you like to pleasantly surprise your family, friends and acquaintances with your culinary masterpieces, then zucchini jam with dried apricots should definitely be on your list of the best recipes. This is a very tasty, sweet, tender and aromatic delicacy that tastes like pineapples. This preparation will appeal to everyone without exception - the unusual taste of jam distinguishes it from traditional preparations, thanks to which housewives create new recipes for baking, sauces and drinks.

How to prepare this yummy?

You will need three kilograms of zucchini, half a kilogram of dried apricots, three kg of granulated sugar and one lemon.

Wash the zucchini thoroughly, peel and remove the seeds. Cut into pieces. We rinse the dried apricots and pour boiling water over them, then dry them. Now you need to grind the dried apricots and zucchini using a blender - you should get a homogeneous mass, send it to the bowl in which we will cook our jam.

Add sugar there and heat everything to a boil. Then we continue to cook the jam for another thirty minutes, reducing the heat to low - do not forget to stir this yummy.

Pour boiling water over the lemon and dry, then remove the zest using a fine grater. Squeeze the lemon juice and add it along with the zest to the zucchini jam - then cook for another fifteen minutes until the delicacy is completely cooked. That's all - the jam is ready. Eat with pleasure.

Jam with dried apricots and lemon

It turns out very tasty and aromatic jam. To prepare it, you need to prepare a kilogram of zucchini - peel them and get rid of the seeds. You will also need two hundred grams of dried apricots, the juice and zest of half a lemon, as well as a kilogram of granulated sugar.

We wash the zucchini and dried apricots. Soak the dried fruit in boiling water for a while, then drain the liquid and grind the dried apricots and zucchini through a meat grinder. Add lemon zest and juice to the mixture and mix everything with sugar. Cook the zucchini jam with dried apricots over low heat – the jam should simmer slightly. Skim off the foam until it thickens - this will take about half an hour, maybe even fifty minutes.

Now all that remains is to pour this deliciousness into sterilized jars, close and turn over onto the lid. After fifteen minutes, return the jars to their normal position. From this amount of ingredients you get two half-liter jars and another vase of aromatic and very tasty jam.

With walnuts

This combination gives the jam a unique aroma and deep taste. To prepare you need three kilograms of young zucchini, eight hundred grams of dried apricots, half a kilogram of walnuts, three kilograms of sugar.

We twist the washed zucchini through a meat grinder, mix the pulp with sugar - the juice should stand out. Then we wash the dried apricots and soak them in boiling water for some time - the dried fruit should swell. We twist half of the dried apricots in a meat grinder, and cut the rest into strips. Clean and chop the nuts. Mix all the ingredients and set to cook over medium heat for ten to fifteen minutes.

You can add orange or tangerine, lemon and pineapple to this recipe. So, fantasize, experiment, surprise and delight your family and friends with culinary art and the ability to cook perfectly.

By the way, let's talk about the benefits of zucchini and dried apricots - after all, these are the main components of the jam, the recipes for which you learned.

Dried apricots

This dried fruit is nothing more than pitted dried apricot. The main value is that when dried, most of the microelements are preserved. Dried apricots contain many minerals, including potassium and magnesium, as well as calcium and phosphorus, and iron.

It is recommended to eat this dried fruit for anemia, impaired vision, and heart disease. In addition, it is an excellent general tonic. Dried apricots help eliminate blockages in blood vessels and soften hard tumors. This is an excellent anti-aging product that strengthens hair well.

Zucchini

This vegetable contains various nutrients that contribute to human health. It activates cellular metabolism, improves bowel function, strengthens the liver and helps in detoxifying the body.

By eating zucchini, you improve brain function and increase concentration. In addition, zucchini strengthens the heart.

Tatyana, www.site

Video "Zucchini jam with dried apricots and lemon"

What modern housewives don’t make jam from: cherries, raspberries, currants, gooseberries and other berries are no longer surprising. Some ladies try to create simply amazing desserts from the peel of watermelon, melon and other fruits. But there is a delicacy that surprises many - zucchini jam. Those who try this dessert for the first time are sincerely convinced that they are eating pineapple and are very surprised to learn what the delicacy is actually made from.

If you don’t yet know how to make sweets from this unremarkable vegetable, then it’s time to learn how to make delicious zucchini jam.

Learning to make zucchini jam with lemon

In cookbooks and on the tables of housewives, you can most often see not just vegetable jam, but with the addition of some other ingredients. Typically, women mix zucchini with something aromatic, such as citrus fruits. Therefore, first of all, let's learn how to prepare a treat with lemon.

To make jam you need:

Zucchini – 1 kg;
Granulated sugar – 800 g;
Lemon – 1 pc.

To cook dessert, you need to do the following:

Rinse the vegetable under running water, cut off the inedible parts and cut into small squares;
Place the zucchini in a saucepan, add sugar and let it sit for at least 10 hours. During this time, the vegetable will give juice;
After the time has passed, put the pan on gas, boil the future dessert and simmer over low heat for a quarter of an hour;
After this, add lemon, previously peeled and cut into small pieces, into the bowl;
Stir the contents of the pan and cook for another quarter of an hour;
Remove the finished dessert from the stove, pour into pre-prepared and sterilized jars, close with lids;
Turn the jars upside down and leave them like that until the contents have cooled. After this, you can put the jars in the place reserved for their storage.

Your family and guests will love this delicious and aromatic jam. The delicacy will remind you of summer days with its aroma and unique taste.

The dessert with the addition of orange turns out to be very tender and has a wonderful taste. To prepare it you need:

Young zucchini – 1 kg;
Granulated sugar – 800 g;
Medium-sized oranges – 3 pcs.

The process of creating a delicious treat will be as follows:

Zucchini should be thoroughly washed, peeled and grated on a large shredder;
Place the resulting mass in an enamel bowl and cover with sugar. Leave the mixture for 5–6 hours in a cool place;
After the future dessert has infused, you can send it to gas. The heat should be set to medium and the contents of the pan should be constantly stirred until it boils. After boiling, cook everything for 20 minutes;
Then remove the container from the heat and place in a cool place for 4 hours;
Wash the oranges, peel them, divide them into slices and cut them. Add to pan;
Put the mixture of sugar, zucchini and orange on gas and boil, cook for a quarter of an hour;
Then take it off the gas again and leave for 4 hours;
Place the pan on the fire, boil the contents, and cook for 15 minutes. Only after this the sweet is ready and can be poured into jars.

As you can see, it takes a long time to cook the jam according to this recipe, but it’s worth it.

Zucchini jam with lemons and oranges

If you add both citrus fruits to the dessert being prepared, the taste and aroma will be more piquant and rich.

To prepare you need:

Young zucchini – 3 kg;
Oranges – 1.5–2 kg;
Medium-sized lemons – 2 pcs.;
Sugar – 1 kg.

So, let's start cooking:

Wash the zucchini thoroughly, peel, remove all seeds and fibers. Grate the vegetable using a large shredder;
Wash the orange and lemon under running water. Remove the peel from the fruit and clean the grains. Pass the fruits through a meat grinder or chop with a blender;
In a large saucepan, combine all ingredients: zucchini, orange and lemon. Cover everything with sugar;
Place the container with the mixture on the stove and, stirring constantly, bring to a boil;
Cook the jam for 60 minutes after boiling over low heat;
Then remove the pan from the heat and cool the treat. When it becomes cold, you can put the container back on the stove, boil and cook for 60 minutes;
After these manipulations, everything is ready and you can pour it into jars.

Although the recipe for zucchini jam with lemon and oranges is not so simple, when finished it will serve as a wonderful filling for baked goods. For those who want the delicacy in a beautiful syrup, it is recommended to increase the amount of sugar.