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Few people know that such a plant as a zucchini has about eight thousand years in its history. Its homeland is Mexico, where the Indians bred a huge number of varieties that differ in color, shape and size.
Even fewer people realize that amazingly tasty and healthy jam can be made from this vegetable, because zucchini is usually used as pickles and second courses. Zucchini jam is easily confused with pineapple jam. Indeed, candied squash in sugar syrup is very similar to this tropical fruit. Zucchini jam with lemon or orange has a special exquisite taste. Citrus gives the dish a refined flavor with a characteristic sour note.
Valuable composition, benefits and harms of goodies
The chemical composition of zucchini is almost perfect, especially for those who want to lose extra pounds, because this vegetable is ninety-five percent water. And this very water is just a storehouse of useful microelements, vitamins and macronutrients. They contain a very small part of proteins, practically no fats and a lot of carbohydrates, among which monosaccharides and disaccharides stand out.
Organic, as well as saturated and unsaturated fatty acids, ash and healthy fiber are present in zucchini.
The vitamin complex is represented by ascorbic and folic acids, tocopherol, vitamin PP, beta-carotene and B vitamins: riboflavin, thiamine, pyridoxine and pantothenic acid.
The mineral composition of these vegetables is dominated by potassium and iron. They also contain phosphorus, calcium, sodium and magnesium. They also contain sulfur with zinc, aluminum, molybdenum and lithium, but in much lower concentrations.
Zucchini is quite low in calories. Their energy value is only about 20 kcal. But zucchini jam and jam, thanks to the sugar they contain, contain much more calories. Their energy potential reaches two hundred or more kilocalories per hundred grams of product.
Zucchini is a hypoallergenic vegetable, which is why it is in demand as the first feeding for babies, and is also useful in the nutrition of pregnant women.
Thanks to such a valuable vitamin complex, zucchini has the ability to strengthen the human immune system, resist viral and bacterial infections, and fight colds. With such a vegetable, vitamin deficiency is absolutely not terrible. Zucchini well help a weakened body during the recovery period after severe and debilitating illnesses.
In addition, such vegetables significantly accelerate metabolic processes, improve lipid, protein and carbohydrate metabolism.
Potassium and magnesium, according to the content of which zucchini holds the record, improve the work of the heart muscle, strengthen it and prevent the occurrence of heart and vascular diseases.
Thanks to the iron that is part of these vegetables, the composition of the blood improves significantly, hemoglobin increases and hematopoietic processes normalize. In addition, iron contributes to the production of thyroid hormones, as well as better absorption of B vitamins in the body.
Pectins, also present in zucchini, perfectly remove excess fluid from the body, which effectively eliminates puffiness. And along with it, harmful substances also come out: toxins, slags, radionuclides and salts of heavy metals. They help to get rid of “bad” cholesterol.
Other useful and medicinal properties of zucchini and products based on them include:
- slowing down the aging process and reducing the risk of malignant neoplasms, due to powerful antioxidants in their chemical composition;
- choleretic and diuretic effect, due to which the work of the kidneys and liver is normalized;
- improvement of digestion processes, regulation of the secretory function of the stomach and intestines;
- normalization of the central nervous system, sedative and relaxing effect;
- restoration of water and electrolyte balance;
- prevention and treatment of arthritis and atherosclerosis, improvement of joints;
- reducing the risk of allergic reactions or their complete prevention.
Often the beneficial properties of zucchini are used in the field of cosmetology. Based on them, effective anti-aging masks, moisturizing and whitening lotions are made. They are included in cosmetic creams for oily skin to normalize the function of the sebaceous skin glands. In addition, zucchini and products based on them effectively protect the skin and hair from the harmful effects of ultraviolet rays. Zucchini juice prevents the appearance of early gray hair, significantly improves the condition of the hair, makes it smooth and soft.
Harm of zucchini and their use in cooking
In cooking, zucchini is used in a wide variety of ways. They are boiled, stewed, fried. Eat raw and as a variety of salads. Zucchini is very good stuffed and as part of a vegetable stew. And what delicious caviar is obtained from such vegetables!
In addition, very tasty desserts are prepared from them: jam, jams, candied fruits, pancakes and others. Desserts from zucchini are most often consumed with tea. And sometimes they are used as a filling for various pastries, added to other delicacies or decorated with squash jam cakes and pies.
But at the same time, it must be remembered that excessive passion for such sweet desserts is not safe and is often the source of extra pounds. Therefore, they are not recommended for obesity and diabetes.
You should also know that zucchini contains a large amount of potassium, so they should be excluded from the diet of people who have or have ever had problems with the removal of this mineral from the body.
In addition, raw zucchini can cause irritation of the gastric mucosa, so their use should be limited to those who suffer from gastritis or peptic ulcer.
You should also be careful in the use of this vegetable in violation of kidney function and increased sensitivity of the teeth. The fact is that when frying in zucchini, the acid content increases significantly, which negatively affects tooth enamel.
Recipe for squash jam with lemon
To prepare such a delicacy, you need to take:
- zucchini or young zucchini – one kilogram;
- granulated sugar – 800 gram;
- lemon is one thing.
Rinse the zucchini thoroughly and cut into pieces. Then put in a saucepan and, sprinkled with sugar, leave for about twelve hours. Until they run out of juice. The lemon also needs to be peeled and cut into small pieces, removing the bones beforehand.
After twelve hours, put the mass on the fire and, bringing to a boil, cook over low heat for about fifteen minutes, until the syrup acquires an amber hue. It is important not to forget to stir the jam.
Add lemon slices to the sweet mass and cook for about fifteen more minutes. After that, pour the finished product into pre-prepared sterilized jars and roll up for the winter.
Such a recipe provides for the sterilization of liter jars for ten minutes, two-liter jars for twenty and, accordingly, three-liter jars for half an hour.
Recipe for zucchini jam with orange and lemon
Zucchini jam with lemon and orange has a richer taste than the previous one, due to the inclusion of another citrus in its composition. To prepare it, you will need the following ingredients:
- orange – one and a half kilograms;
- lemon – two pieces;
- zucchini – three kilograms;
- granulated sugar – 2,3 kilogram.
Wash fruits and vegetables thoroughly and remove skins and seeds. Pass oranges and lemons through a meat grinder, and grate zucchini on a coarse grater. Then mix all the ingredients and cook for about an hour, stirring the mass periodically.
After the time has elapsed, remove the jam from the heat and let cool, then heat again and cook the same amount again. Then pour the finished product into sterilized jars and cork.
zucchini jam recipe
Zucchini jam is also quite an exquisite delicacy. To prepare it, we need 1,5 kilograms of zucchini, orange and lemon, 700 grams of granulated sugar.
It is advisable to choose citruses with a good peel for jam, since their zest will also be required for cooking. Clean the zucchini from seeds and peel. The resulting pulp should reach one and a half kilograms in weight. After it, grind it into gruel with a blender or meat grinder.
Pour the resulting mass with sugar and put on fire, cook for about twenty minutes at medium temperature. Wash fruits well and pour over with boiling water. Carefully remove the zest without touching the white layer. Squeeze juice from lemon and orange in any convenient way. Mix the zest and juice and beat with a blender until a homogeneous fragrant mass.
Add the citrus mass to the partially boiled zucchini syrup and cook without a lid, stirring occasionally. The mixture evaporates quickly, and it is necessary to cook it to medium density, as it will thicken even more when it cools down. Pour the finished jam into sterilized jars and roll up. After turning over, wrap something warm and leave in this position until it cools completely.
Chilled jam is best stored in a basement, cellar or other dark and cool place.
Summing up
Zucchini jam is an exquisite delicacy that, having tried it once, is impossible to forget. But the fact is that in addition to its wonderful taste, it also has valuable medicinal properties. Thanks to its chemical composition, zucchini jam will help the body get rid of various problems and improve health in a matter of minutes. But do not forget that each barrel of honey has its own fly in the ointment, so you do not need to abuse this delicacy. This often leads to the appearance of excess weight and other negative consequences.