Young ones are ideal for zucchini jam with pineapple juice. juicy fruits with bright yellow elastic flesh. It is better to cut off the thin skin from them. The product must be boiled, avoiding strong boiling, so that sweet syrup thickened, but the vegetable cubes remained intact. Taste original treats You can enrich it with a vanilla note or add a pinch of cinnamon to it.

Zucchini jam with pineapple juice is a funny hoax, this is a mystery jam that not everyone can do. A unique dessert from the garden can surprise and delight guests and household members.

Ingredients

• 0.5 kg of young zucchini (about 2 pieces)
• 400 ml pineapple juice
• 200 g granulated sugar
• 1 pinch of citric acid

Preparation

1. To make jam, we will buy or pick zucchini young, without seeds! Wash them in water and cut off the tails on both sides. Cut each vegetable into slices, and the slices into medium-sized cubes.

2. Pour the cubes into a saucepan, cauldron or pan with a non-stick bottom and add granulated sugar and a pinch of citric acid - literally on the tip of a knife. You can use it instead lemon juice in the amount of 1 tsp.

3. Pour in pineapple juice. It is sold in any store or supermarket. Instead of juice, you can dilute the syrup remaining when opening the jar canned pineapples, and pour it into the container with the zucchini slices. Place the container on the stove and bring to a boil, then reduce the heat to medium and simmer for about 10 minutes.

4. More time is not required to cook zucchini jam, otherwise the pieces of vegetables will boil. If desired, you can cook this delicacy in two batches, boiling it for 5 minutes and then cooling it sharply on the balcony or in the bathroom. Then repeat the cooking and immediately seal the jam into jars.

If you have never tried such a dessert, you will, of course, be interested in the question: “What taste will the finished dish have?” It will completely “adjust” to the ingredient that you add, be it lemon, orange or juicy pineapple pulp. And if you don’t admit that you made zucchini jam, then everyone will enjoy pineapple or citrus preserves.

Benefits of delicacies and cooking features

Zucchini is classified as useful products. They enrich the body with potassium, iron, calcium, copper, zinc, and manganese. Vegetables make up for the deficiency of vitamin C, A, and group B. In addition, the pulp is easily absorbed by the body and has a fairly low calorie content (only 16 kcal per 100 g), thanks to which it takes pride of place in dietary rations. If you decide to make zucchini jam for the winter, you will not only get tasty treat, but also provide your family with the following beneficial effects:

• removal of harmful cholesterol;
• cleansing blood vessels;
• elimination of anemia;
• strengthening vascular walls;
• stimulation of the functioning of the gastrointestinal tract;
• improvement of blood composition;
• strengthening the heart muscle;
• prevention of infections and viruses.

4 cooking secrets

The expressionless zucchini is completely unpretentious. He doesn't require special conditions storage, does not require special processing methods and does not spoil other products that are brighter in taste. But when working with this vegetable, you still need to take into account four recommendations so that you can actually cook delicious jam from zucchini.

1. Product selection. You can use any fruit for jam. Chefs claim that even overripe vegetables can turn into... tasty dish. But if you want to get tender jam, which simply melts in your mouth, it is better to take young, completely “milk” zucchini, the length of which does not exceed 20 cm.
2. Cooking container. You need to be careful when choosing a pan. If the selected container is capable of oxidizing, the quality of the jam will deteriorate significantly. In addition, the dish will acquire a persistent metallic taste. Therefore, prepare jam in containers made of stainless steel or aluminum.
3. Dish readiness. It is very important to correctly determine the moment when the jam is cooked. Further heat treatment will lead to a significant deterioration in taste and burning. And if you roll up an undercooked mass, you are unlikely to be able to amaze your family with the appetizingness of the jam. To test for doneness, scoop out a little syrup and drop it onto a plate. If the drop holds its shape and does not spread, the jam is ready.
4. Additional components. To ensure the jam is fragrant, you can add a little during the last cooking. vanilla sugar or throw in a cinnamon stick. If you don’t like such components, pay attention to fruit or berry essences. They can also enhance the taste. Just don’t overdo it, don’t add several different flavors at once, otherwise the jam risks turning into a “spice shop.”

During cooking, the jam must be stirred. Never use metal spoons for this procedure. To ensure that the delicacy retains its taste and aroma, stir the dish with a wooden spatula.

Classic zucchini jam recipe and its variations

Chefs like to experiment with neutral squash. Thanks to numerous “tests”, we have at our disposal modern housewife– many recipes for “vegetable jam”.

Lemon

Peculiarities . It is the recipe for zucchini jam with lemon that is considered a classic. Citrus adds a characteristic sourness and provides a persistent lemon aroma.

Components:

• zucchini – 1 kg;
• sugar – 1 kg;
• lemon - two citruses.

How to cook

1. If you use milk squash, do not peel the vegetables.
2. Carefully wash the peels of the lemons and pour boiling water over them to remove as much of the remaining “chemicals” from the citrus as possible.
3. Cut the zucchini into pieces.
4. Cut the lemons into small slices.
5. Place the raw materials in one container and cover with sugar.
6. Shake the pan lightly, ensuring that the sugar reaches the lower layers.
7. Wait a few hours for the contents to release their juice.
8. Then put the pan on the fire and bring the jam to a boil.
9. Boil for a couple of minutes and turn off immediately, do not overcook the mixture.
10. The procedure must be repeated four more times (for example, in the morning and in the evening).
11. After finishing the last cooking, arrange aromatic mixture in sterile jars, roll up for the winter.

Be sure to insulate the preservation with a blanket. Do not remove it until the jam has cooled down on its own.

Orange

Peculiarities . One more popular dish is zucchini jam with oranges. Unlike lemon, it has a more delicate taste.

Components:

• zucchini – 1 kg;
• sugar – 800 g;
• oranges - three citruses.

How to cook

1. Rinse the oranges well and pour boiling water over them.
2. Without peeling, cut them into pieces, removing any seeds that come across.
3. Chop the zucchini into small cubes.
4. Place all ingredients in the selected pan.
5. Pour the raw material with sugar and shake the container a little.
6. Leave the food for five hours to release the juice.
7. Then transfer the pan to the stove and cook the mixture over low heat for 20 minutes.
8. Leave the product to steep again for five hours.
9. Boil the jam this way three times.
10. After the third cooking, place the finished dish in jars and roll up.

With dried apricots

Peculiarities . The recipe for zucchini jam with dried apricots will allow you to get a very tender and aromatic home canning. Its consistency is more like jam. Unexpectedly, the combination of zucchini with lemon and dried apricots gives the dish a taste of... pineapple.

Components:

• zucchini – 1.5 kg;
• sugar – 1.5 kg;
• dried apricots – 250 g;
• lemon - one citrus.

How to cook

1. Rinse the dried apricots under running water, pour boiling water in a separate container for literally five to seven minutes so that they swell a little.
2. Prepare the zucchini; if necessary, remove seeds and peel.
3. Using a meat grinder, grind the vegetables and dried apricots into a homogeneous mass.
4. Pour the raw material with sugar and place on low heat.
5. Start stirring the jam from the first minutes of cooking so that it does not burn.
6. When the mixture boils, reduce the heat and simmer for 30 minutes.
7. Wash the lemon thoroughly.
8. Grate it along with the zest and squeeze out the juice.
9. Be sure to remove and discard the seeds, they should not get into the jam.
10. After adding lemon, boil the mixture for another 12-15 minutes.
11. Place the prepared jam from zucchini and dried apricots into jars and seal for the winter.

During the preparation of jam, foam appears periodically. It must be removed in a timely manner. If this is not done, the dish will lose its transparency and beautiful color.

With pineapple juice

Peculiarities . Zucchini jam with pineapple juice almost impossible to distinguish from the real one exotic preparation. The delicacy has a persistent pineapple aroma and taste. In addition, pieces of zucchini are very similar to slicing an exotic fruit.

Components

• zucchini – 1.5 kg;
• sugar – 110 g;
• pineapple juice – 0.5 l;
• citric acid (or fresh lemon) – 16 years

How to cook

1. To make the zucchini look as much like pineapples as possible, cut the peeled fruits into circles.
2. Then cut out the core with the seeds, and cut the rings into small segments.
3. Pour pineapple juice into a saucepan and place on fire.
4. Add sugar and citric acid to the drink.
5. When the marinade boils, dip the zucchini into it.
6. Boil the raw materials for seven to ten minutes. During this time, the “pineapple” zucchini should acquire a characteristic amber hue.
7. Place the hot jam into jars and roll up.

Banana

Peculiarities . A non-standard, but unusually tasty jam will turn out if you add bananas to the featureless zucchini.

Components:

• zucchini – 1 kg;
• water – 220 ml;
• sugar – 1 kg;
• bananas - two or three fruits.

How to cook

1. Start by preparing the zucchini: remove the seeds and cut into small pieces.
2. Soak vegetable raw materials in cold water for about half an hour.
3. At this time, peel the bananas and mix with sugar.
4. Using a blender, puree the banana-sugar mixture.
5. Add water (specified in the recipe) to the slurry, stir, and boil the syrup for a quarter of an hour.
6. Drain the zucchini.
7. Pour raw vegetables into syrup.
8. Stirring constantly, cook the banana-zucchini mixture for 15-20 minutes.
9. When the jam is ready, pour the aromatic mixture into jars and roll up.

Pumpkin

Peculiarities . Having decided to cook healthy dish for the winter, pay attention to zucchini jam with pumpkin. In a fragrant delicious preparation combines healing power two "titans". Pumpkin, like zucchini, contains many minerals and vitamins. Therefore, with a delicacy you will not only pamper your household, but also strengthen their health. To prepare the dish, use the following step-by-step recipe.

Components:

• pumpkin ( orange color) - 1 kg;
• zucchini – 1 kg;
• raisins (light) – 160 g;
• dried apricots – 190 g;
• lemon - one;
• water – 0.4 l;
• sugar – 1.8 kg.

How to cook

1. Rinse the raisins and dried apricots.
2. Pour cool water over dried fruits and leave to swell for five to ten minutes.
3. Peel the pumpkin and remove seeds and cut into pieces.
4. Chop the zucchini.
5. Combine the raw materials, weigh on a scale (to make jam you will need the same amount of sugar).
6. Wash the lemon thoroughly, grate the zest, and remove the seeds from the pulp.
7. Place pumpkin, zucchini, dried fruits and lemon pulp into a blender container (you can use a meat grinder).
8. Grind the mass thoroughly.
9. Pour sugar into the aromatic mixture and add zest.
10. If the mass is too thick, add water.
11. Stirring constantly, bring the jam to a boil and simmer for 30-45 minutes.
12. Place the product in prepared containers and roll up.

Apple cinnamon

Peculiarities . The combination of zucchini with apples and spicy cinnamon will give the jam a subtle, refined aroma. The dish will simply amaze you with its delicately tart taste. In this jam, apple plays one of the main flavor roles, so choose juicy and non-acidic fruits.

Components:

• apples (sweet) – 1 kg;
• zucchini – 1 kg;
• cinnamon - two sticks;
• sugar – 1.5 kg.

How to cook

1. Cut the zucchini into small cubes.
2. Cut the apples to match the vegetables.
3. Combine the raw materials, fill the workpiece with sugar.
4. Wait five hours for the fruit and vegetable mixture to release its juices.
5. Then place the pan on the stove, boil the future jam for half an hour, remembering to stir constantly.
6. Turn off the heat and let the product cool completely.
7. Add cinnamon to the cold mixture and return the pan to the heat.
8. Boil the mixture for 20 minutes.
9. Remove the cinnamon sticks, continue cooking for another five minutes, after which put the jam into jars and seal for the winter.

Honey

Peculiarities . Prepare delicious jam You can do this not only on the stove, but also with the help of a smart assistant - a multicooker. And to give the dish great benefit and appetizing, add honey to the apple-zucchini mixture.

Components:

• apples (non-sour) – 1 kg;
• zucchini – 500 g;
• lemon - one citrus;
• honey - half a glass;
• sugar – 550 g.

How to cook

1. Peel the apples from seeds and pass through a meat grinder.
2. Then chop the zucchini.
3. Remove the seeds from the lemon and also grind it through a meat grinder.
4. Combine the lemon mixture with honey.
5. Mix all ingredients in a multicooker bowl, add sugar.
6. Set the “Stew” mode, simmer the jam for one and a half to two hours, not forgetting to periodically remove the foam.
7. Pour the finished jam (it should become homogeneous and thicken) into jars and roll up.

Ginger

Peculiarities . According to reviews from housewives, zucchini jam with ginger is tasty and aromatic. And from the point of view traditional medicine, this is a strong preventative that will protect against colds during the epidemic season. So be sure to stock up on this delicacy for the winter.

Components:

• zucchini – 1.5 kg;
• lemon - two fruits;
• ginger – 25 g;
• sugar – 1.5 kg.

How to cook

1. Cut the peeled zucchini into pieces.
2. Place them in a saucepan, add a little water.
3. Cover the container with a lid, and then steam the zucchini until softened.
4. At this time, peel the ginger and cut it into thin slices.
5. Place such preparations in a gauze bag and place them in the steamed vegetables.
6. Remove the lemon zest using a grater, and squeeze the juice out of the pulp, remembering to remove the seeds.
7. Add lemon zest and juice to the ginger-squash mixture.
8. Boil the mixture, add sugar.
9. Stir to ensure maximum dissolution and allow the jam to thicken.
10. When the zucchini becomes transparent, remove the bag of ginger and roll up the jam for the winter.

If you want to leave the ginger, then initially chop it or grate it. Add this mixture as a complete component of the dish, without a gauze bag.

Tangerine

Peculiarities . The combination of zucchini with lemon and tangerine will produce a rich flavor bouquet that reveals itself gradually.

Components:

• zucchini – 500 g;
• tangerine - two or three pieces;
• sugar – 250 g;
• lemon - one.

How to cook

1. Cut the zucchini into small pieces, sprinkle them with sugar, and gently shake the pan.
2. Leave the vegetables to release their juices for approximately one to two hours.
3. Peel the lemons and tangerines, remove the seeds, and cut the citrus into small pieces.
4. Place the sugar-zucchini mixture on the stove, boil it for a quarter of an hour, remembering to stir.
5. Add lemons and tangerines to the mixture and simmer for another 20 minutes.
6. Set the pan aside and let the jam cool completely.
7. Repeat cooking the jam twice more, each time for 20 minutes.
8. After the last heat treatment roll up the mass.

Kiwi flavored

Peculiarities . This dish not only has original taste, but also a beautiful rich green color.

Components:

• zucchini – 1 kg;
• kiwi – 0.8 kg;
• sugar – 1.2 kg;
• water - one glass.

How to cook

1. Add sugar to the water and boil the syrup.
2. Cook it until all the sugar is completely dissolved.
3. Pour the prepared syrup over the zucchini, cut into small cubes, and let the mixture brew for one hour.
4. Blanch the kiwi together with the peel for two to three minutes, then peel the skin from the fruit.
5. Drain the syrup from the zucchini.
6. Boil it, pour over the vegetables again for one hour.
7. Place the zucchini in syrup on the stove and simmer for ten minutes.
8. Add kiwi cut into small pieces.
9. Continue cooking the jam for another 25-30 minutes until fully cooked.

Cranberry-walnut

Peculiarities . To diversify zucchini preparations, make jam with cranberries, prunes and nuts. The ingredients for the delicacy are quite expensive, but the product is really very tasty and aromatic, so roll up at least one jar.

Components:

• zucchini – 1 kg;
• cranberries (you can take fresh or frozen) – 250 g;
• prunes – 250 g;
• walnuts (kernels) – 120 g;
• sugar – 1 kg.

How to cook

1. Soak the prunes in cold water for five to ten minutes.
2. Peel the zucchini from seeds and cut into cubes.
3. Cover the vegetable raw materials with sugar and leave for two to three hours to release the juice.
4. Place the zucchini on the fire, bring it to a boil, add cranberries, chopped prunes and chopped nuts.
5. Continue cooking the dish for half an hour.
6. Remove the pan from the heat and leave to steep.
7. After a day, repeat the cooking process.
8. Boil the mixture for about half an hour until the zucchini becomes transparent.
9. Place the finished winter treat in jars and roll up.

Ryabinovoye

Peculiarities . This jam can be safely used not only as a treat for pancakes or tea, but also as a filling for pies and muffins. And the syrup will serve as the basis for preparing fruit drink or jelly.

Components:

• chokeberry – 1 kg;
• zucchini – 1 kg;
• sugar – 1 kg;
• cinnamon - one stick.

How to cook

1. Wash the chokeberry.
2. Cover the berries with half the sugar.
3. Peel the zucchini and chop them into pieces.
4. Pour over the berry-sugar layer.
5. Cover the vegetables with a layer of sugar (the remainder).
6. Wait three hours for the raw material to release its juice.
7. Place a cinnamon stick in the pan.
8. Cook the dish over low heat, remembering to stir so that the mass does not burn.
9. Simmer the jam for about half an hour.
10. Repeat the cooking procedure the next day.
11. IN ready dish the zucchini should take on some color chokeberry, and the syrup will become thick. This mixture can be rolled.

Blackberry-plum

Peculiarities . This is another taste that simply cannot leave any of your household or guests indifferent. You can try replacing blackberries with raspberries.

Components:

• blackberries – 100 g;
• zucchini – 800 g;
• plum – 600 g;
• sugar – 1.1 kg.

How to cook

1. Cut the zucchini, add sugar.
2. Wait until they release the juice, this will take approximately three hours.
3. Place the pan with the zucchini on the fire and simmer for five to seven minutes.
4. Peel the plums, cut them, add them to the vegetables.
5. Continue cooking the mixture for another 12-15 minutes.
6. Turn off the heat and let the jam cool completely.
7. Add blackberries to the cold mixture and return to the heat.
8. Cook the berry and vegetable mixture for 15 minutes.
9. Allow the jam to cool completely again.
10. After the third cooking, place in jars and seal.

Lemon-orange

Peculiarities . For cooking classic version amber jam Both lemons and oranges are added to the zucchini. It is this combination that provides not only pleasant delicate taste with a slight sourness, but also an incredible amber-transparent color.

Components:

• oranges – 750 g;
• zucchini – 1.5 kg;
• lemon - one;
• sugar – 1.25 kg.

How to cook

1. Peel oranges and lemons and remove seeds.
2. Grind the aromatic raw materials using a meat grinder.
3. Peel the zucchini and also puree it.
4. Combine both preparations, add sugar, mix.
5. Boil the mixture over low heat for 25-30 minutes.
6. Repeat the cooking procedure the next day, then roll the jam into jars.

Spice lovers can diversify zucchini jam with lemon and orange, cinnamon stick, cloves. If you add a sprig of mint to the dish, the product will be light and cooling. And pouring just a few into the jam walnut kernels, you will create a dish with a subtle nutty flavor.

I've been cooking zucchini for over ten years, but in recent years my favorite has become a delicious and simple homemade one. zucchini jam with pineapple juice. My friend gave me the recipe for this jam, although there was no lemon in it. I decided to add the lemon myself, since all my life I have been making zucchini jam with lemon. If you are interested in this recipe, then click on the link.

If we compare these two types of jam according to taste qualities, then they are very similar. True, zucchini jam with pineapple juice smells more, I would say, tropical, compared to zucchini jam with lemon. But for the sake of fairness, it is worth saying that both jams are tasty in their own way. Both types of jam are made into cubes in the form of jelly.

After soaking in tasty, sweet and aromatic syrup, the jam is obtained in the form of marmalades soaked in syrup.

To make delicious zucchini jam with pineapple juice and lemon, use zucchini medium degree ripe, but not overripe, because such zucchini, in addition to large seeds in the pulp, also have a completely different taste. So give it back better preference young zucchini.

Ingredients:

• Zucchini – 2 pcs. about 700 gr.,
• Pineapple juice – 1 glass,
• Half a lemon
• Sugar – 1 glass.

Zucchini jam with pineapple juice - recipe

Once all the ingredients are prepared, you can begin preparing the zucchini jam.

Zucchini jam with pineapple juice. Photo

Zucchini is a familiar and native vegetable to our country. Housewives have invented a lot of recipes for their preparation over the centuries; everyone will find a dish to suit their taste. Distinctive feature zucchini is a certain neutrality of taste, which allows you to create completely unexpected flavor solutions - for example, preparing pineapples from zucchini with pineapple juice.

An unusual solution for preparing zucchini - delicious “pineapple” slices and cubes in syrup

Product selection

Original and unusual recipe will help add variety to the menu and recognize familiar zucchini in a completely new light. To taste, aroma, even appearance Zucchini pineapples are almost indistinguishable from real ones. At the same time, the delicacy will cost much less than store-bought canned pineapples, and it will also be healthier.

In order for this snack to turn out really tasty and healthy, you should take a responsible approach to choosing products for it. As a rule, there are two main ingredients - the zucchini itself and pineapple juice.

Zucchini

The best option would be homemade zucchini grown in your own garden. In this case, you can be 100% confident in their quality. But properly selected store-bought vegetables will also work.

For this recipe you need to select small, young zucchini that have very few seeds. Large overripe vegetables can also be used, but almost all of their core is filled with large seeds, so it will have to be thrown away, which is not very economical. Specimens weighing 120-250 g and no longer than 20 cm are best suited.

Important! The color of the stalk should be green. If it has dried out, darkened or is completely absent, most likely the zucchini was picked a long time ago.

Special attention You should pay attention to the color, thickness and condition of the skin. It should be quite thin, without external damage(scratches, abrasions). The color of zucchini can be different - white, green, striped. The color can smoothly transition from one shade to another. In this case, there should be no sharp transitions or spots - they, as a rule, indicate the beginning of rotting of the fruit.

Pineapple juice

When choosing juice for preparing zucchini like pineapples for the winter, you should not try to save on its quality, because the preparation will have to sit for several months, or even six months, in the cellar or pantry. Ideal option, of course, there would be freshly squeezed pineapple juice, however, due to its inaccessibility and high cost, you can limit yourself to store-bought juice.

Choose better juice V glass jars, so it is stored longer without loss of quality. Also a good option would be juice in a cardboard package with a foil-lined inner layer.

The composition of the product should predominate natural ingredients. Ideally, only juice, without an additional list of preservatives, sweeteners, etc. It should be borne in mind that natural juice Without preservatives, it has less shelf life.

Recipe options

You can prepare pineapples from zucchini according to different recipes. As a result of small changes in the amount of main ingredients or cooking time, you can get “pineapples” in syrup, jam, compote or almost candied zucchini.

Tip: some housewives, in order to give the “pineapples” a more suitable color, add a little turmeric to the preparation.

Zucchini-pineapples for the table and for the winter

Prepare a delicious snack for festive table can be done quite quickly and with minimum set ingredients:

• a kilogram of fresh zucchini;
• 350 ml pineapple juice;
• half a glass of sugar;
• two thirds of a teaspoon of citric acid;
• vanillin (optional).

Washed zucchini is peeled and cut into rings of medium thickness (approximately 0.7-15 mm). Using a glass or shot glass, cut out the core with seeds.

In the right size enamel pan mix pineapple juice with sugar, citric acid and vanilla. Stirring constantly, heat the mixture until all the sugar has melted. At this stage, it is better to taste the liquid to add more sugar if necessary.

Place the zucchini into the boiled syrup, reducing the heat to a slow simmer. The rings need to be boiled in one layer, 7 minutes on each side.

Place the finished pineapples on a dish along with the syrup. It is advisable to let them brew for at least a few hours so that the zucchini is better saturated with the taste and smell of the syrup. You can serve them at the table as follows: independent snack for tea or cook delicious fruit salad. “False pineapples” are sweet, with a slight sourness and indistinguishable from real ones.

To prepare zucchini in pineapple juice for the winter, you need to slightly change the amount of syrup so that it is enough to completely fill the jars:

• kilogram of zucchini;
• 700 ml juice;
• a glass of sugar;
• 2/3 tsp. citric acid;
• vanillin (to taste and desire).

For a long-term option, it is better to cut the zucchini into cubes - this way they will fit more tightly into the jar and will be better soaked in syrup. The rest of the recipe is no different from the main one. The cubes are boiled for 15 minutes, placed in sterilized jars, poured with boiling juice-syrup and screwed on with sterilized lids.

Zucchini-pineapple jam with lemon

By changing the proportions of the main ingredients, you can prepare pineapples from zucchini with pineapple juice in the form of thick jam.

The product ratio is as follows:

• 2-2.5 kg of fresh young zucchini;
• 0.5-0.7 l of pineapple juice;
• 1-2 cups sugar;
• 0.5 teaspoon of citric acid;
• vanilla to taste.

For jam, it is better to cut the zucchini into cubes; you can also use various molds. The main thing is that there are no seeds left on them and all the pieces are approximately the same in size.

Tip: by decreasing or increasing the amount of juice you can change the thickness of the jam.

Sliced ​​zucchini is placed in a saucepan, covered with sugar and juice is added. Mix everything thoroughly and let stand for a few minutes. Then acid is added to the mixture and the pan is moved to the stove. The heat should be medium, and after boiling it should be reduced to low. Cook the jam for 15-20 minutes until the zucchini becomes soft. You can cook longer, but it is important to ensure that the vegetable pieces do not boil into porridge.

A few minutes before it is ready, add vanillin to the jam; 1-2 pinches will be enough. You can also taste it and add sugar if necessary. When the zucchini is ready, it will have a beautiful golden color, and the kitchen will be filled with the delicious smell of pineapples.

Place a slice of lemon into sterilized jars and sprinkle with a pinch of sugar or vanillin. Lay out on top ready-made jam and roll up the jar. Next, traditionally, it needs to be turned over and wrapped.

Zucchini compote

Zucchini compote with pineapple flavor is no less tasty and just as affordable. In terms of ingredients, it is practically no different from jam or slices in syrup:

• 1-1.5 kg of young zucchini;
• liter of juice;
• 0.5 tbsp. Sahara;
• 0.5 tsp citric acid;
• orange.

As in previous recipes, zucchini is peeled and seeds cut into any shape - rings, cubes, triangles, etc. Then they are transferred to a suitable pan, poured with pineapple juice and freshly squeezed orange. The mixture is infused for about 50-70 minutes, after which it is covered with sugar, lemon is added and placed on medium heat. After boiling, reduce the gas and cook the compote for about 5-10 minutes.

The finished drink is poured into sterilized jars, rolled up and left to brew for several days.

Delicious and original dish will be a great addition to any table. The beauty of zucchini in pineapple juice is the ease of changing the recipe - from one set of ingredients, varying their ratio, you can get several different ones, but the same delicious snacks. And the availability of these ingredients makes “ false pineapples"not only a tasty, but also a budget-friendly replacement for real canned fruit.

All materials on the Priroda-Znaet.ru website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Zucchini is a popular crop grown in almost every household plot. And once upon a time this plant was no less exotic than pineapple. He first arrived in Europe in the 15th century from America, discovered by the Spaniards. They began to eat it only three centuries later. IN Soviet times Not a single table was complete without squash caviar.

For middle zone The plant turned out to be quite unpretentious and productive. From a small seed you can get a very impressive amount of fruit. We love it for its early ripening, ease of preparation and low calorie content. And of course, like other fruits of a gardener’s labor, it requires harvesting for the winter.

In addition to caviar and various pickles in which the vegetable is involved, we suggest considering unusual option preparations in the form of jam.

Recipe for making zucchini-pineapple jam

And so for confiture we need two exotic ingredients. This is canned zucchini and pineapple. Choose young and thin-skinned zucchini so that the thick skin does not cause discomfort when eating the delicacy. You need 1 kg of vegetables and one 400 g can of canned pineapple. You can cut zucchini in different ways, you can cut it into pineapple-like pieces or small cubes, it’s up to your personal discretion.

Open the can of pineapple and pour the syrup into the cooking pot. Place vegetable cubes in another container and sprinkle with 150 grams of sugar. Having brought pineapple syrup Pour it over the zucchini before it boils. Cook for 10 minutes over moderate heat, then add the juice of half a lemon and the pineapple pieces. Boil for another 5 minutes and remove the pan from the heat. Leave the jam overnight or for 12 hours to soak. During this time, the zucchini will acquire the color and aroma of pineapples. The last stage making zucchini jam with canned pineapple will bring it to a boil and cook for 5 minutes. Now the exotic delicacy can be rolled into jars. Don't forget to sterilize the container first.

Zucchini jam with pineapple juice

If it happened that you were preparing a dish from pineapples and there was juice left, then you can also find a use for it. This recipe is the simplest and most delicious. Take 1 kg of zucchini and peel and seed them, cutting them into pieces like pineapples. Place the zucchini in a saucepan for making jam, pour in pineapple juice at the rate of 350 ml of liquid per 1 kg of raw material, and add 0.5 kg of sugar. Mix all ingredients and put on fire. Cook for 20 - 30 minutes at a temperature of about 90 degrees, that is, without bringing to a boil. 5 minutes before readiness, add 2 teaspoons of lemon juice. Pack the still hot confiture into sterile jars and roll up.

The benefits of zucchini

Zucchini jam is not only tasty and unusual, but also healthy. And so as not to be unfounded, let’s look at the vitamin and mineral composition of this vegetable. Note that in addition it is also low-calorie, only 25 kcal per 100 grams of product.

Vitamins contained in zucchini:

• Vitamin C there are as many as 11 grams per 100 grams of vegetable. Vitamin C is good for both the immune system and the skin, helping it synthesize new collagen fibers, which in turn increases elasticity.
• Vitamin A participates in many metabolic processes, and also fights free radicals, prolonging the youth of the body.
• Vitamin B6 and B2 strengthens the nervous system and helps skin cope with various troubles in the form of redness, irritation and various dermatitis. Separately, we note that vitamin B2 improves cellular respiration and stimulates metabolic processes, which is important when losing weight.

Minerals contained in zucchini:

• Potassium one of the most important minerals for the body. The work of the heart and nervous system, proper brain functioning and proper water and salt balance.
• Manganese important for the nervous system, as it regulates the transmission of impulses between nerve endings. It also determines whether vitamin C and group B are absorbed.
• Magnesium important for proper functioning of the heart muscle. Stimulates metabolism, which is important when losing weight.
• Phosphorus forms strong bones and teeth. And if you have consumed phosphorus-rich foods throughout your life, then in old age you will not be at risk of osteoporosis and bad teeth.

The unusual combination of products in the jam and their benefits justify the time spent on preparation. And you will always have something to surprise your guests for tea.

Video recipe for jam with zucchini and lemon, which I also liked.

Good mood to you!