Zucchini jam with lemon for the winter: recipes with photos

Zucchini jam with lemon is one of the most common ways to prepare dessert. Citrus adds aroma, acts as a preservative, and complements the chemical composition of the product. Cooking time and additional ingredients depend on the selected recipe. In the classic version, it will take two days to make jam; according to a quick recipe, 1.5 hours is enough. You can make jam with a thick, uniform consistency or with whole pieces of zucchini.

Selection and preparation of ingredients

You can make jam with lemon from different types of zucchini; yellow, green or white are suitable. The main requirement for raw materials is that they must be of good quality. The degree of maturity does not matter, the method of preparation for processing will simply be different.

They have a tough, fibrous structure, so they will require long-term heat treatment. The process will destroy most of the useful composition.

Choose fresh fruits without soft areas on the surface. There should be no black spots or mechanical damage on the peel. When purchasing, take into account that the fruits of the crop do not have a natural aroma; the presence of a sour odor indicates the process of rotting inside the zucchini.

Lemons for jam are chosen when they are ripe, bright yellow, elastic, with a pronounced citrus aroma.

The zest is used for dessert, so it is better to buy fruits that are not thin-skinned, as they have a thicker top layer.

How to prepare raw materials for processing into jam:

1. Citrus fruits are washed under the tap and wiped with a clean cloth; further preparation depends on the chosen recipe.
2. The surface of the zucchini is treated with warm water, and any remaining moisture is removed with a kitchen towel.
3. Young fruits can be processed with the peel. They are cut into two longitudinal parts, and the seeds along with the fibers are removed from the center.

The tough skin of mature vegetables is cut off.

Preparing containers

To prevent open jam from standing in the refrigerator for a long time, losing its nutritional value, it is preserved in small jars of 300-700 ml. The containers are pre-disinfected - this will be the key to long-term storage. Containers are washed with hot water with the addition of baking soda, then rinsed thoroughly.

How to sterilize:

1. In a steam bath. Place a wire rack on top of the water container and place the jars on it with the neck down. As the liquid boils, steam completely covers the inside. Leave until the surface becomes dry.
2. In the oven. Water is poured into the bottom of the container (about 2 cm).Place on the oven rack, set the temperature to 180-190⁰. During the sterilization process, the liquid will evaporate and the inner surface will become dry. Can be processed without adding water, place the jars on a wire rack with the neck down, set the temperature to 200⁰, stand for 5-7 minutes.
3. In the microwave. If the jars are small and there is not much jam, place the container in the microwave and leave for 5 minutes.
4. In a slow cooker. Water is poured into the bottom of the bowl. Place a steaming rack on top. Containers are placed on it upside down. Leave until the jars are dry.

To avoid cracking the glass, do not preheat the oven, but turn it on after installing the cans

The lids are placed in a saucepan, filled with water and allowed to boil for 5 minutes. It is not recommended to do this for longer, since you can damage the elastic band and not ensure complete sealing.

Making jam is a multi-step process. The raw materials covered with sugar are left for several days. To prevent oxidation of the product, use containers made of stainless steel, enameled or food-grade plastic.

You need to cook in a pan with a non-stick coating or double bottom. If a basin is used for these purposes, it is better to choose an enameled or copper one; in aluminum the dish may burn.

How to make zucchini jam with lemon

You can prepare delicious zucchini jam with lemon in a quick way or in stages. Make the mixture homogeneous or with pieces. Enhance the aroma by adding cinnamon and ginger. Sugar in recipes is indicated in the recommended dosage; it can be adjusted up or down. If desired, add apples or any other vegetables and berries. The tasteless and odorless fruits of the crop will be ideally combined with all types of exotic or ordinary fruits.

Classic recipe for zucchini and lemon jam for the winter

The number of components is calculated for 1 kg of processed vegetables; they can be reduced or increased, observing the proportions.

Ingredients:

• lemon – 1 pc.;
• zucchini – 1 kg;
• sugar – 1 kg.

How to make zucchini jam with lemon according to the classic recipe:

1. The workpiece is formed into pieces of 2*3 cm; during the boiling process they will decrease in size.
2. Mix with sugar and leave for 12 hours to form a syrup.
3. Boil over low heat for 5 minutes. are dismissed.
4. The top layer of zest is removed using a grater, the peel and films on the citrus slices are removed, cut into pieces and added to the vegetable slices.
5. Stir and leave the mixture until it cools completely.
6. Reheat over low heat for 30-40 minutes.

The product is preserved hot. The containers are turned over and wrapped for a day.

Young zucchini peels are not cut off; they are processed along with them.

Quick recipe for zucchini jam with lemon

Ingredients:

• zucchini – 1 kg;
• lemon – 2 pcs.;
• sugar – 1.2 kg.

Cook zucchini jam with lemon as follows:

1. The citrus is cut in half, the seeds are removed, and shaped into cubes along with the zest.
2. Vegetables are cut into the same parts.
3. The mixture is mixed with sugar until syrup appears.
4. Place on the stove, bring to a boil, reduce the temperature and cook for 30 minutes.

The boiling jam is placed in jars, sealed, and carefully insulated so that the mass cools for at least 24 hours.

The dessert is made with a transparent light yellow syrup and whole pieces of the preparation.

Zucchini jam with dried apricots and lemon

Components:

• lemon – 1 pc.;
• dried apricots – 200 g;
• zucchini (young) – 1 kg;
• sugar – 1 kg.

How to make jam:

1. Dried fruits are poured with boiling water and left for 40 minutes, then cut into convenient pieces.
2. Vegetables are processed without removing the core and peel. The fruits are shaped into pieces.
3. Juice is squeezed out of citrus fruit.
4. The workpiece is placed in the cooking container, covered with sugar and the water in which the dried apricots were added is added.
5. Place on the stove, stirring constantly and boil for 10 minutes.
6. The fire is removed and the semi-finished product is allowed to cool.
7. Cook again until done.

The jam is preserved and wrapped.

The dessert has a subtle apricot aroma

Zucchini jam with lemon and mint

Components:

• zucchini – 1 kg;
• lemon – 1 pc.;
• orange – 1 pc.;
• mint – 4 sprigs;
• sugar – 950 g.

Preparation of zucchini-lemon jam with herbs:

1. Citrus fruits are zested, juice is extracted from oranges, and lemons are cut into pieces.
2. Vegetables are shaped into cubes.
3. Sprinkle the slices in a container with sugar and add juice.
4. Mint sprigs are tied into a bunch and placed in a preparation.
5. Cook for 10 minutes. turn off the heat and allow to cool.
6. Add the zest, boil for another 30 minutes, remove the herbs.

Hot jam is preserved and insulated for 12 hours.

The amount of mint can be adjusted as desired or replaced with lemon balm

Zucchini jam with apples and lemon

Ingredients:

• zucchini – 1 kg;
• lemon – 2 pcs.;
• sugar – 1.3-1.5 kg;
• apples – 500 g.

Jam recipe:

1. Apples are peeled and cored.
2. If the vegetables are young, then leave the peel and cut the workpiece into cubes.
3. Juice is obtained from citrus fruit.
4. Mix all the ingredients of the recipe in a container and leave until syrup appears.
5. Place on the stove, cook for 7-8 minutes, set aside.
6. When the mass has cooled, the boiling and cooling process is repeated four times.

Canned hot.

The product is obtained with whole pieces of the workpiece, suitable for filling pies

Zucchini jam with lemon and cinnamon

Components:

• cinnamon – 2 tbsp. l.;
• sugar – 1.2 kg;
• zucchini – 1 kg;
• lemon – 2 pcs.;
• water – 200 ml.

Jam recipe:

1. Remove the zest from the lemon using a grater, and remove the remaining peel. Cut into two parts, remove seeds and films.
2. Vegetables and citrus are cut into pieces and mixed in a container with sugar and water.
3. After boiling, leave for 10 minutes, turn off the fire, and leave the workpiece to cool for two hours. The process is repeated.
4. Add cinnamon to the mixture and cook until thickened.

Hot jam is preserved and insulated.

The combination of citrus and spicy additives gives the dessert a piquant aroma

Zucchini jam with ginger and lemon

Components:

• lemon – 2 pcs.;
• ginger root - to taste;
• zucchini – 1 kg;
• sugar – 800 g.

How to make jam:

1. Ginger is peeled from the top layer and cut into slices.
2. Citrus (without peel) and vegetables are cut into cubes.
3. The mixture in the pan is covered with sugar and allowed to brew until syrup forms.
4. Boil for 5 minutes, blend the mixture with a blender.
5. Boil until done (approximately 40-60 minutes).

The dessert has a uniform consistency with a pronounced menthol aroma and is liked by both children and adults.

The jam is preserved and insulated.

Zucchini jam with lemon through a meat grinder

Components:

• lemon – 1 pc.;
• zucchini – 1 kg;
• sugar – 1 kg.

How to make thick zucchini jam with lemon:

1. The seeds are removed from the citrus fruit and crushed with a meat grinder along with the peel and processed vegetables.
2. Place the mass with sugar in a cooking container, mix and leave for 40-60 minutes.until the crystals are partially dissolved.
3. Place on the stove, cook, stirring constantly for 30-40 minutes.

The jam is packaged in jars, rolled up, covered with a blanket, and left until it cools.

Lemon-zucchini dessert is homogeneous, thick, amber in color.

Zucchini jam with lemon without sugar

Components:

• honey – 150 g;
• zucchini – 500 g;
• lemon – 1 pc.;
• water – 100 ml.

Jam recipe:

1. The zest is removed from the citrus with a grater to the white fibers, and the juice is squeezed out from the remaining raw materials.
2. Vegetables are shaped into cubes.
3. Combine the mixture, add water, and cook for 30 minutes.
4. Add honey and keep the mixture boiling for another 5 minutes.

The jam is placed in jars and placed in the refrigerator. Dessert should be consumed immediately. Shelf life – up to two months.

Children and teenagers will love this honey-flavored dessert.

Zucchini jam with lemon in a slow cooker

You can make the product quickly, without unnecessary equipment, just a multi-cooker is enough, but zucchini jam with lemon prepared according to this recipe is not stored for a long time, it is consumed in the first three months.

Ingredients:

• zucchini – 1 kg;
• lemon – 1 pc.;
• sugar – 1 kg.

How to make jam:

1. Place finely chopped vegetables and sugar into the multicooker bowl and mix.
2. Set the “Warming” mode for 15 minutes.
3. The citrus together with the peel (without seeds) is crushed to a paste.
4. Connect everything, set the “Quenching” mode, time 30-40 minutes.

When the buzzer goes off, lay them out and seal them in jars.

Store lemon delicacy in the refrigerator or in a room where the temperature is not higher than +5 0C

Storage periods and rules

The canned product does not lose its nutritional value and taste for 3-4 years. Opened and not completely consumed jam should be kept in the refrigerator for no more than 14 days.After canning, if the volume of jam is small, you can leave it in the kitchen cabinet. The dish must be protected from light. Long-term exposure to ultraviolet radiation gradually destroys some of the active substances in the product.

If there is a large volume of jam, the jars are put into the basement or placed in the pantry. Room requirement: low humidity, temperature not higher than +8⁰ C, good air circulation. To prevent metal lids from rusting, they are tied with paper or treated with paraffin.

Conclusion

Zucchini jam with lemon is a fragrant and healthy dessert with a rich chemical composition. Drink with tea, add to fruit cocktails, and use for filling pies or pies. If the product has pieces, then the syrup is suitable for soaking cake layers. To properly prepare delicious zucchini jam with lemon, you can watch the video.

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