Zucchini jam recipes with orange

Zucchini jam with orange is one of the most common ways to get a dessert from vegetables. Cooking time depends on the selected recipe. It will take at least three days to keep the pieces intact. The grated raw materials are prepared immediately. In order for the product to be stored for a long time, it is preserved only in sterilized jars. You can make jam of different consistency, with whole pieces or a homogeneous, thick mass.

Selection and preparation of ingredients

Make jam from any variety of zucchini. The main thing is that the vegetables are of good quality and not overripe. Old fruits have tough flesh and coarse fibers will be present in the finished product. When choosing raw materials, pay attention to a number of factors:

• the peel is uniformly colored, there are no soft areas on the surface;
• fruits without a pronounced aroma, the presence of a sour smell indicates the process of decay;
• the structure should be elastic, not sluggish.

Oranges are chosen juicy, with a pronounced aroma, without dark spots on the zest

Before cooking:

1. Vegetables are washed under the tap.
2. Remove moisture from the surface with a napkin.
3. Peel off the skin in a thin layer.
4. Cut the fruit lengthwise into 2 parts, remove the seeds and soft fibers around them, do it conveniently with an ordinary tablespoon.
5. Form into pieces as indicated in the selected recipe.

If citrus is processed with zest, it is washed and wiped with a cloth or peeled and white fibers are removed from the surface of the fruit. Divide into shares and remove the seeds.

Container preparation

Preparing jam can take more than one day, it all depends on the recipe. A phased process requires a long stay of raw materials in a container, so the container for this purpose is chosen from stainless steel, enameled or plastic, in order to exclude the process of product oxidation. Cook in a pan with a double bottom or with a non-stick coating.

Canned in glass containers. More often use jars of small volume of 0,3-1 l. They are closed with metal screw caps with thread or with a special key.

How to properly prepare jars:

1. Treat the inner and outer surface with hot water with the addition of baking soda.
2. Sterilize in a steam bath. Water is poured into the pan, a grate is placed, containers are placed neck down on it. In the process of boiling, condensate forms inside, it is kept until it evaporates.
3. You can disinfect the container in the oven. To do this, pour water into the bottom by 2-3 cm, put it in a household appliance and set the temperature to 180⁰. Withstand until complete evaporation of moisture.
4. If the volume of jam is small and there are few jars, the container is sterilized in a microwave oven. In this case, 5 minutes is enough.

Lids must be boiled. They are placed in a saucepan, filled with water until completely covered. After boiling, stand for 3 minutes, turn off the fire, take it out immediately before use.

To prevent the glass from cracking from the contrast of temperatures, first put the jars, then turn on the oven

How to make zucchini jam with oranges

Vegetable and citrus jam recipes offer a recommended, but not mandatory, dosage of ingredients, the proportions of zucchini and oranges can be changed at will, and the same is done with sugar. Dessert is made with whole or chopped pieces, it all depends on preferences. Enhance the aroma with cinnamon or ginger, add dried apricots or nuts for a change.

The options for preparing the product differ in technology, but the calorie content of zucchini jam with orange will be the same. Sugar is added approximately, for 1 kg of raw materials – 0,8-1 kg. 100 g of the product contains 167 kcal.

Classic recipe for zucchini jam with oranges

Ingredients:

• zucchini – 1 kg;
• citrus fruits – 2 pcs.;
• sugar – 800

You can make jam from zucchini with orange using this technology:

1. The product will be with whole pieces, so the vegetable is shaped into pieces, about 2 * 2 cm, you can do this with a curly knife.
2. The orange is processed along with the zest. It is also cut into cubes, done in a bowl to keep the juice.
3. The workpiece is combined in a cooking container and sugar is added, gently mixed.
4. Put in the refrigerator for 12 hours, during which time the cutting will completely give up the juice, it will be in the form of syrup.
5. Turn on the stove to the minimum mode, bring the product to a boil, constantly stirring and removing the resulting foam, keep it on fire for 3-5 minutes.
6. The stove is turned off, the container is covered and left for eight hours.
7. The procedure is repeated three times.

At the end of the final stage, the jam is laid out in jars, sealed and turned over on lids, insulated for a day.

The jam is moderately sweet, with a pronounced citrus aroma.

A quick recipe for zucchini jam with orange for the winter

Components:

• lemon – 1/2 pc.;
• Orange – 2;
• zucchini (processed from peel and seeds) – 1 kg;
• sugar – 1 kg.

Jam Recipe:

1. Vegetables are formed into slices, 1 cm thick.
2. Placed in a cooking container, covered with sugar, mixed, left for 2-3 hours until syrup is formed.
3. The peel is removed from citruses, crushed with a blender, juice is squeezed out of the pulp.
4. Combine all components, cook over low heat for at least 30 minutes. Stir constantly.

Packed jam in jars, sealed, insulated until cool.

The dessert is obtained with a slight sourness and a pronounced citrus aroma.

Zucchini jam with orange and cinnamon

Required components:

• oranges – 3 pcs.
• zucchini – 1 kg;
• sugar – 800 g;
• cinnamon to taste.

How to make jam:

1. Citruses are processed from the peel, white fibers are removed from the inside as far as possible, crushed with a grater.
2. Divide the fruit into slices.
3. Vegetables are cut into cubes.
4. The workpiece is combined in a cooking container, covered with sugar, mixed and lightly pressed with hands until a liquid is formed.
5. Put on the stove, cook on a minimum setting until the pieces soften. Grind the mass with an immersion blender.
6. Boil to the desired consistency, stirring and removing the foam, cinnamon is introduced before turning off the household appliance.

Hot jam is laid out in jars and sealed.

If you don’t like the flavor of cinnamon, you can replace it with vanilla.

Zucchini jam with orange and ginger

Components:

• zucchini – 1 kg;
• oranges – 3 pcs.;
• ginger root – 1 pc. (medium size).

Jam Recipe:

1. Remove the zest from the citrus and grind it on a grater.
2. The pulp of the fruit is cut into equal cubes.
3. The root is processed from the upper hard layer and crushed in any convenient way.
4. Combine the workpiece in a saucepan, cover with sugar and let it brew for 4 hours.
5. They put it on the stove, during the heating process, the jam is stirred so that the crystals dissolve.
6. After boiling, count 15 minutes. and turn off the stove.

The process is repeated four times, in total, the jam will boil for 60 minutes. Hot packaged and rolled up.

Dessert thick, with a delicate menthol flavor

Zucchini jam with orange and walnut

Zucchini jam with orange turns out very tasty when nuts are added. The calorie content of the product increases. It is approximately 270 kcal per 100 g.

Components:

• walnut kernels – 200 g;
• oranges – 2 pcs.;
• sugar – 1 kg;
• zucchini – 1 kg.

Recipe:

1. Pour 250 ml of water into a container and boil the syrup.
2. Vegetables are formed into small cubes and sent to the pan.
3. Remove the top layer of citrus peel with a fine grater (up to white fibers). Juice is squeezed out of the pulp.
4. The kernels are crushed in a mortar to fine crumbs.
5. Everything is combined, boiled over low heat for 40 minutes.

Jam is packed in a container and rolled up.

After cooling, the dessert turns out to be thick, with transparent small pieces, it is suitable for covering cake layers.

Zucchini jam with orange in a slow cooker

Ingredients:

• lemon – ½ pc.;
• zucchini (processed from the peel and core) – 1 kg;
• sugar – 850 g;
• oranges – 3 pcs.

How to make jam:

1. The top layer of zest is removed from citruses, juice is squeezed out of the pulp.
2. Vegetables are shaped into cubes of about 1 * 1 cm.
3. The squash blank is placed together with sugar in the bowl of a household appliance, the “Heating” mode is turned on, left until the crystals dissolve.
4. Enter citrus juice, mix.
5. Set the slow cooker to “Extinguishing”, cook for 90 minutes.

Lay out the jam in jars, seal, insulate for a day.

If desired, you can prepare a dessert of a homogeneous consistency.

Zucchini jam with orange and dried apricots

You can make the product a more saturated amber color by adding apricot dried fruits to the jam from zucchini and oranges.

Components:

• dried apricots – 250 g;
• sugar – 1 kg;
• oranges – 4 pcs.;
• zucchini – 1,5 kg.

Jam Recipe:

1. Dried fruits are poured with water and left to soften. Then finely chopped.
2. Vegetables and citruses (together with zest) are formed into small pieces.
3. Placed in a cooking container and covered with sugar, left for eight hours. Stir occasionally.
4. Put on the stove, add dried apricots, boil on a low setting for 15 minutes, turn off.
5. After cooling, boil a couple more times.

Arrange the jam in jars and roll up. Warm up for 12 hours.

Pieces of dried fruits add to the finished product not only rich color, but also aroma.

Zucchini jam with orange and gelatin

Components:

• packaged orange juice – 100 ml;
• lemon and orange – 1 pc.;
• zucchini – 1,5 kg;
• gelatin – 25 g;
• sugar – 850 g:

Jam Recipe:

1. Gelatin is poured with juice and left to increase in volume.
2. In citrus fruits, the top layer of the zest is removed with a grater, juice is obtained from the fruit.
3. Vegetables are molded into arbitrary parts, poured with water so that it only covers them, boiled until softened.
4. The liquid is drained, a citrus preparation, sugar are added, boiled for 40 minutes. on the minimum setting.
5. At the end of the process, gelatin is introduced, stirred well and removed from the stove.

Packed, closed, insulated for 8-12 hours.

The consistency of the dessert is similar to jelly.

Zucchini jam with oranges through a meat grinder

Components:

• zucchini – 1 kg;
• granulated sugar – 800 g;
• citruses – 3 pcs.

Jam Recipe:

1. Vegetables are cut into pieces.
2. Citruses are peeled, the fruit is separated.
3. Everything is ground in a meat grinder.
4. The mass is placed in a container together with granulated sugar, mixed well, boiled for 40 minutes.

Canned hot jam in a container, covered with a blanket and left for a day.

If the composition is liquid, the boiling time is increased

Terms and rules of storage

Zucchini dessert retains its nutritional value for about three years. It should be borne in mind that under the influence of ultraviolet radiation, a certain part of the useful chemical elements in the composition breaks down, so the jars are placed in a cabinet.

Squash jam prepared for the winter is placed in an unheated pantry. The best storage option is a basement with good air circulation and low humidity. To prevent corrosion from damaging the covers over time, they are treated with paraffin or wrapped with paper.

Conclusion

Zucchini jam with orange fragrant, light golden color. These qualities are given to the product by citrus, it is also a preservative. Therefore, the squash product is stored for a long time without losing nutritional value. Use for toast for tea or as a filling in rich pastries.