Who would have thought that not only caviar, salads, but also tasty jam could be made from zucchini.
Oranges will give it a sweet-sour taste and delicious aroma with exotic notes.
This delicacy can be safely called a delicacy, because it is somewhat reminiscent of the taste of pineapple jam.
Zucchini jam with oranges - the basic principles of cooking
Jam made from zucchini alone does not have a special taste and aroma, as with the addition of oranges. Citrus fruits make this delicacy a delicacy.
For jam pick young zucchini. Overgrown vegetables do not have enough juice, so the jam of them will turn out too thick and viscous. Zucchini washed, diced or grated on a coarse grater. Remove the peel or not, decide for yourself, if it is tough, then it is better, of course, to cut it.
Prepared vegetable is placed in an enamel bowl and covered with sugar. Stand six hours. Then put on the fire and cook, stirring for about 20 minutes. Set aside, cool completely and add the zest or pulp of oranges. Cook twice with an interval of six hours and rolled into sterile jars.
Cooking options for squash jam with oranges are many. Lemons, gelatin, dried fruits, etc. are added to it.
We have collected for you the best recipes for this delicacy, so that you can enjoy it with a cup of tea.
Recipe 1. Squash jam with orange. Option 1
Ingredients
- kilogram of young zucchini;
- 800 g of granulated sugar;
- two oranges.
Method of preparation
1. Wash squash under a stream of water, wipe off with a towel, cut it from both sides and chop the vegetable into cubes, half a centimeter thick. We shift crushed zucchini in an enamel bowl.
2. We pour oranges with boiling water and crumble citrus as small as possible. Add to the zucchini.
3. Fall asleep vegetable with oranges sugar and send for a day in the fridge. 4. Put the container with zucchini on the stove and boil on medium heat for about five minutes with constant stirring. Then reduce the heat to low and cook for 35 minutes, not forgetting to stir.
5. Wash glass container, rinse and sterilize in oven for 20 minutes. Put the jam on the banks and roll the boiled lids. Turn and cool under the blanket.
Recipe 2. Squash jam with oranges. Option 2
Ingredients
- citric acid;
- kilogram of zucchini;
- three large oranges;
- sugar - a kilogram.
Method of preparation
1. My and wipe zucchini towel. Grind the vegetable on a coarse grater. We shift in the enameled ware.
2. Fall asleep all the sugar and keep for four hours in the refrigerator.
3. Put the dishes with zucchini on a small fire, bring to a boil and set aside for four hours.
4. Pour the oranges with boiling water, wipe with a towel and cut into pieces. We twist through the meat grinder, add to the jam. Stir. Boil the jam two more times, at intervals of four hours.
5. At the end of the last cooking add at the tip of the knife citric acid, bring to a boil and packaged in sterile glass containers. We roll tightly with lids, turn over and cover with a warm cloth. After complete cooling, store the jam in the cellar.
Recipe 3. Squash jam with oranges and lemons pieces
Ingredients
- fresh young zucchini - kilogram;
- white sugar - a kilogram;
- orange and lemon - 1 pc.
Method of preparation
1. Wash the courgettes under running water and wipe them with a kitchen towel. Vegetable skin to remove the skin from vegetables. Zucchini cut in half and remove the seeds. Crumble into cubes, approximately one and a half centimeters thick.
2. Orange and lemon wash, wipe with a towel. Remove the zest with a very sharp knife. White peel gently cut, and the flesh cut into slices or cubes.
3. Place citrus fruits in enameled utensils of suitable size. Cover all the sugar and leave until the sugar crystals dissolve completely. 4. Put the dishes on the fire, stir and bring the mixture to a boil. Boil for five minutes, remove the foam with a spoon and turn off the heat. Cool the jam completely. Put on the fire again and cook for the same amount of time.
5. Put the finished jam in sterile jars and roll up hermetically. Cool under the blanket and store in the pantry.
Recipe 4. Squash jam with orange and pineapple juice
Ingredients
- zucchini - one and a half kilograms;
- canned pineapples - a small jar;
- sugar - 1 kg 200 g;
- citric acid - 3 g;
- one large orange.
Method of preparation
1. My zucchini under the tap and wipe with a kitchen towel. Vegetable cutter remove the thin peel. Cut the vegetables in half and remove the seeds with fibers. Zucchini cut into small pieces.
2. Pour boiling water over orange, dry it and remove the zest with a sharp knife. Cut off the white skin and remove the bones. Pulp chopped chop.
3. Open the jar with pineapples. Pour syrup into a saucepan, pour sugar into it and cook over low heat, stirring constantly until it dissolves completely.
4. Fold the squash in suitable dishes, add crushed oranges to them. Fill all with hot syrup and put citric acid. Mix and leave for an hour.
5. Cut the pineapples from the jar into cubes and put them into the squash-citrus mixture. Put the dishes on the fire and bring to a boil. Turn off the fire and cool. We repeat the procedure until the zucchini is as transparent as pineapples.
6. The last time we put the dishes on the fire and cook on low heat for about 20 minutes. We pour the ready-made jam into clean, dry jars and cork hermetically. We overturn and completely cool, wrapped with a warm cloth.
Recipe 5. Zucchini jam with orange through the meat grinder
Ingredients
- young zucchini - three kilograms;
- white sugar - a kilogram;
- oranges - one and a half kilograms;
- two lemons.
Method of preparation
1. My squash under running water and wipe them with a kitchen towel. Cut off the peel with a vegetable cutter. Cut the courgettes in half and select the fiber with seeds. Crush the vegetable pulp on a medium grater.
2. Lemon and orange washed and wiped. Cut off the peel, disassemble the citrus fruit into slices and remove the bones.
3. Place the citrus slices in the blender bowl and smash until smooth.
4. Combine grated zucchini with citrus in an enamel pot, add sugar and mix. Put the mixture on the stove and wait until it boils. Keep on fire for another hour, occasionally mixing and removing the foam.
5. Remove the jam from the stove and cool. Repeat the procedure again. We decompose the finished delicacy in dry jars and tightly spin. Cover with warm cloth and leave to cool. Store in a cellar or pantry.
Recipe 6. Zucchini jam with orange and dried apricots in a slow cooker
Ingredients
- zucchini - kilogram;
- star aniseas;
- dried apricots - 100 g;
- cinnamon stick;
- lemon;
- sugar - 3.5 cups;
- two oranges.
Method of preparation
1. We rinse the courgettes under running water, wipe them with a kitchen towel and cut a thin rind with a vegetable cutter.
2. Cut the vegetable into cubes and put it in a multicooker container. We fall asleep with sugar and leave for a few hours.
3. Put dried apricots into a bowl and pour boiling water over it. Half an hour later, pour the infusion, and dry the dried fruits, put them in the blender bowl and cut them into the mush.
4. Lemons and my oranges, lay out in a colander and pour over boiling water. We wipe and remove the zest with a sharp knife. Cut off the white skin. Finely chop the flesh, removing the bones.
5. Add ground apricots and citrus fruits to squash. Mix and let the mixture infuse. Put the almonds and cinnamon sticks into the container. We lower the lid and activate the “quenching” mode for two hours.
6. We spread the hot jam over the cans, hermetically rolled, wrapped in a blanket and completely cooled.
Recipe 7. Zucchini jam with orange juice, raisins and sour apples
Ingredients
- white sugar - 1 kg 125 g;
- young zucchini - one and a half kilograms;
- raisins - glass;
- apples - a kilogram;
- orange juice - half a cup.
Method of preparation
1. Washed squash wipe with a towel and remove the peel. We clean the seeds and fiber. Pulp melenko we cut.
2. Apples clean and remove the core. Shred small pieces.
3. Pour the zucchini into suitable dishes, add apples, pour in freshly squeezed orange juice and fill it with sugar. Leave the mixture overnight.
4. Fill the raisins with boiling water and soak until the next morning. Then pour the infusion, and add the dried fruit to the squash mixture. Stir.
5. Put the dishes on medium heat and cook, periodically removing the foam, 45 minutes. At the end of the preparation we mix more often, as the mass will begin to thicken.
6. Remove the jam from the heat and place it hot on sterile jars. Cool and store in the cellar.
Zucchini jam with oranges - tips and tricks
- You can vary the recipes by adding berries, pineapples, melons, kiwi and various citrus fruits.
- If you add sweet fruits to jam, you can reduce the amount of sugar.
- Wash all vegetables, fruits and citrus fruits thoroughly before chopping.
- For even more flavor, add mint to the jam.
- If you are preparing jam pieces, you can not cut the peel.
