Zucchini jam with lemon (recipes with orange, cinnamon, ginger): the choice of ingredients, storage and serving rules

The benefits of zucchini jam with lemon

The benefits of lemon, which contains a large amount of the most useful vitamin C, do not need to be reminded once again. However, citrus, sour with bitterness, wonderfully sets off and gives a touch of freshness to a sweetish zucchini. In addition to the fact that zucchini, due to its lightest structure, is perfectly absorbed by the body, they have many useful properties:

1. The fibrous structure of zucchini contributes to the rapid absorption and excretion of excess cholesterol from the body. The smallest fibers clean the vessels from plaques, preventing possible complications and atherosclerosis.
2. Contribute to strengthening the immune system. Vitamins of groups B, PP and C, as well as copper, iron, calcium, potassium and manganese – this is not a complete list of useful substances contained in zucchini. They not only support, but also strengthen the protective properties of the body.
3. Stimulation of the digestive system. Regular consumption of zucchini products normalizes the functioning of the intestines and stomach, helps to get rid of indigestion, constipation and bloating.
4. Stimulates the processes of hematopoiesis. The iron contained in the vegetable enriches the composition of the blood, thereby improving its quality. The greatest amount of iron is found in young, small-sized vegetables.

Video “Jam from zucchini and lemons”

This video provides a step-by-step recipe for making an interesting dessert for the winter.

Features of product selection

Vegetable-citrus jam has a pleasant taste and aroma, while not burdened by cloying. The product also turns out to be very satisfying and high-calorie. However, not only the technology of preparation and adherence to the recipe is important, but also the right components.

Different stages of zucchini ripening differ not only in the quality of the structure, but also in the taste of the vegetable. The last factor will directly affect the taste and smell of the workpiece as a whole. Therefore, it is recommended to choose young vegetables of large size, from about 20 to 30 cm. Overripe zucchini can adversely affect the taste of jam, it is undesirable to use them. You should also avoid products with a watery structure, due to which the consistency of the workpiece will deteriorate.

There will be no difficulties with choosing a lemon: it is enough to purchase fresh citrus, with a good appearance and dense structure. Other components should also be fresh and attractive.

Step-by-step recipes

Making lemon zucchini jam is easy. It is enough to follow the recipe exactly and keep the proportions. We will present to your attention the most popular options for harvesting for the winter. In all recipes, the weight of the zucchini is indicated without taking into account the insides with seeds and peel. If the skin is very thin, then it can be left.

Classic recipe

To make jam according to this recipe, you will need a minimum of ingredients: 2 kg of zucchini, 2 kg of sugar and 2 medium lemons.

Cooking Instructions:

1. Vegetables cut into medium cubes, you can small straws, pour into a container for cooking.
2. Pour granulated sugar to the zucchini and level the layer. Leave the mixture for several hours until the juice is released.
3. Thoroughly mix the ingredients and put to cook over low heat. After the mixture boils, boil for a few more minutes and remove from heat.
4. The mixture should cool for several hours, then it will need to be brought to a boil again and cooled twice.
5. At the last cooking, add finely chopped citrus, bring to a boil and keep on fire for about 20 minutes.
6. The finished delicacy must be poured into sterilized containers and sealed with lids. All utensils must be dry and clean. Otherwise, the jam may spoil.

While cooling, it is recommended to cover the jars with a blanket, and then fold them in a cool place.

Express recipe

Vegetables for this preparation must be passed through the largest sieve in a meat grinder. Grinding in a blender will not work, as the end result should be a mass with pieces, not a puree.

The components are the same, but in a different proportion: for 1 kg of zucchini, you need to take 800 g of sugar and 140 g of lemon.

Stages of preparation:

1. Grind the vegetables in a meat grinder, add sugar and leave for 15-20 minutes until the zucchini releases juice.
2. Put the mixture on a small fire and slowly heat until boiling.
3. After the workpiece boils, it is necessary to boil it for 15 minutes.
4. Prepare a lemon: scald with boiling water and remove plaque and possible contamination with a brush. Then remove the bones, chop and pass through the same large nozzle of the meat grinder.
5. Add citrus to the main mass, cook for another 20 minutes.
6. We spread the finished jam in sterilized jars and roll up the lids.

If you grind food with a blender, then according to a similar recipe, you can prepare zucchini-lemon jam.

With oranges

An excellent vitamin bomb, especially good for cold regions with a harsh climate. Orange gives the dish not only a wonderful bright color, but also a rich aroma.

Ingredients: for 1 kg of vegetables you will need 800 g of sugar, half a medium lemon and 1 orange.

Instructions:

1. Peel the zucchini and cut into small cubes. Mix with sugar and leave for a couple of hours. If you leave for longer, then you need to put in the refrigerator.
2. Grate the zest of oranges and cut the pulp, peeled of white fibers. Lemon cut into small slices.
3. Add citrus to zucchini.
4. The first time you need to bring the mixture to a boil, boil for 15 minutes and leave to cool for 6 hours. Then boil the jam for another 20 minutes and roll up in a container.

With nuts

Nuts will not only make the preparation more useful, but also very tasty. To do this, the nuts need to be coarsely chopped, you can even leave quarters.

Ingredients: 2 kg of vegetables, 2 lemons, 300 g of nuts, 1,6 kg of granulated sugar.

How to cook:

1. Cut the zucchini into small cubes and spread in a container for cooking in layers, sprinkling with sugar.
2. When the mixture starts to juice, all the pieces must be selected with a slotted spoon, and the syrup should be boiled over high heat for about 15 minutes.
3. Put the zucchini into the boiling syrup and cook for 10-15 minutes. Then turn it off and let it cool down.
4. Wash the lemon, cut. Peel nuts and cut into large pieces. Add everything prepared to the cooked mixture.
5. Put the workpiece on a strong fire and bring to a boil. Then reduce heat and simmer for another 20 minutes. The foam needs to be collected.
6. Divide jam into jars and roll up. Leave to cool completely and place in pantry.

With dried apricots

A wonderful option for lovers of sweet and spicy oriental flavors and aromas.

For cooking you will need: a kilogram of granulated sugar and zucchini, lemon, 150 g of dried apricots, a cinnamon stick, a piece of ginger root (1 cm).

Stages of preparation:

1. Cut the vegetables and cover with sugar, leave until the juice is released.
2. Scald with boiling water and rinse dried apricots. You can cut it to taste, or you can leave it whole.
3. Boil zucchini for about 15 minutes, then add dried apricots, boil and let cool. Then boil again and leave to cool.
4. Finely chop the lemon. If the skin is thick, then grate the zest, remove the white bitter coating and chop the pulp. Citrus is added during the last cooking.
5. Add cinnamon and grated ginger to the boiling mixture, cook for another 15 minutes and pour into sterilized jars.

With mint

For lovers of a refreshing taste, this option is perfect.

Ingredients: 1 kg of zucchini, 0,5 kg of granulated sugar, 10 mint leaves and 1 large lemon.

Instructions:

All ingredients need to be cut into a medium cube, chop the mint. Then put everything in a slow cooker and set the “Cooking” mode for 10 minutes. After that, the mass should cool. Beat the mass with an immersion blender. After we select the multicooker mode “Jam”. Preparing the workpiece for about an hour.

The mixture can be rolled into jars, or you can eat immediately after cooling.

With ginger

Required ingredients: zucchini – 1 kg, sugar – 400 g, half a teaspoon of grated cinnamon ginger, lemon, 20 g pectin, 100 ml cognac, 4 tbsp. l. water.

Stages of preparation:

1. Cut vegetables and sprinkle with sugar.
2. Grate the lemon zest and set aside, squeeze the juice from the pulp and add to the vegetables.
3. Add water to the resulting mixture.
4. Boil the workpiece and boil for 20 minutes. Don’t forget to skim off the foam.
5. After the vegetables are soft, add the cinnamon, ginger, pectin and brandy.
6. Cook for 10 more minutes.
7. Pour the jam into containers, seal and leave to cool.

With cinnamon and cloves

This recipe is based on the classic version. The cooking steps and proportions remain the same. However, at the last stage of cooking, 10 minutes before full readiness, a cinnamon stick and a few pieces of cloves are added to the mixture – 1 pieces are enough for 2 kg of zucchini.

Through a meat grinder

For cooking you will need: 2 kg of zucchini, 1 kg of sugar, 300 g of lemons.

Instructions:

1. Pass the zucchini through a meat grinder, add finely chopped lemon and sugar.
2. Put in an enamel pan and leave for a couple of hours.
3. Bring to a boil and cook for 5 minutes.
4. Leave to cool for 20 minutes and bring back to a boil. The procedure must be repeated several times until the zucchini becomes transparent.

Storage Rules

Store blanks in a dry, dark, cool place. If the jar is well sealed, then the jam can be stored for several years. However, it is advisable to use it within a year.

What to serve with zucchini-lemon jam to the table

Jam can be eaten with tea, it is perfect for sweet pastries. Gourmets who love mixed flavors can use it to make meat sauces.

We have brought you the most popular, proven recipes, but you can experiment with adding spices to your liking. But we advise you to definitely adhere to the proportions and cooking time.