Zucchini is a versatile product. A wide variety of dishes are prepared from them. They are stewed, boiled, fried, pickled and even prepared into sweet preparations - compotes and jam.

This jam is delicious served with tea with pancakes or pancakes. It is poured over porridges, puddings and ice cream. I recommend trying it.

To prepare zucchini jam with dried apricots, prepare the necessary set of ingredients.

To make dried apricots softer, add hot water and leave for 10-15 minutes. Then drain the water and squeeze out the dried apricots.

Wash the zucchini and pass it together with the dried apricots through a meat grinder or use a food processor.

Add sugar to the zucchini mixture and stir.

Place the pan on the fire and bring to a boil, reduce the heat and cook, stirring, for 40 minutes.

Add the juice and zest of half a lemon.

Boil for another 15 minutes.

Zucchini jam with dried apricots is ready. Pour it into sterilized jars and roll up.

Turn the jars over and wrap them until they cool completely.

This jam is perfectly stored in a city apartment.

Be sure to prepare this wonderful delicacy for the winter, and let your winter be delicious. Bon appetit!

10.11.2018

By the way, we sell canning jars, seamers and other canning products!

Required ingredients:

Young zucchini - three kilograms;
- dried apricots - five hundred grams;
- granulated sugar - three kilograms;
- lemon - one medium-sized fruit.

Step-by-step cooking method.

Step one. First we need to prepare the zucchini. As in the case of preparing squash caviar, each fruit must be rinsed well in running water and dried.

Step three. Let's prepare dried apricots. To do this, place it in a small deep container and pour boiling water over it for one or two minutes. Then remove the dried fruits from the water and dry.

Step four. Now grind the zucchini and dried apricots using a regular meat grinder or food processor until smooth.

Step five. Then place the resulting mass of zucchini and dried apricots in a large enamel bowl and cover it with granulated sugar.

Step six. Let's transfer the basin to the fire and slowly, making sure to stir with a wooden spoon so that the raw materials do not burn and spoil the taste and aroma of the future preparation, bring everything to a boil.

Step seven. After the jam boils, reduce the heat and simmer for another thirty to thirty-five minutes.

Step eight. Rinse the lemon well in running water and pour boiling water over it. Then grate it on a fine grater along with the zest and squeeze lemon juice directly into the jam, mix and boil everything together for another twelve to fifteen minutes until fully cooked.

Step nine. Pour the finished jam hot into jars and seal tightly. There is no need to turn over the jars with the workpiece and wrap them in warm clothes, just leave them to cool at room temperature.

Step ten. Transfer the cooled zucchini jam with dried apricots and lemon to a cool, dry and dark place for storage, or put it in the refrigerator.

Who would have thought that from zucchini you can make not only caviar, salads, but also delicious jam.

Oranges will give it a sweet and sour taste and a delicious aroma with exotic notes.

This delicacy can safely be called a delicacy, because it is somewhat reminiscent of the taste of pineapple jam.

Zucchini jam with oranges - basic principles of preparation

Jam made from zucchini alone does not have the special taste and aroma that it does with the addition of oranges. It is citrus fruits that make this delicacy a delicacy.

Young zucchini are selected for jam. Overgrown vegetables do not have enough juice, so the jam from them will turn out to be too thick and viscous. Wash the zucchini, cut into cubes or grate on a coarse grater. Decide for yourself whether to remove the peel or not; if it is hard, then it is better, of course, to cut it off.

The prepared vegetable is placed in an enamel bowl and covered with sugar. Stand for six hours. Then put on fire and cook, stirring, for about 20 minutes. Set aside, cool completely and add orange zest or pulp. Boil twice with an interval of six hours and roll into sterile jars.

There are many options for making zucchini jam with oranges. Lemons, gelatin, dried fruits, etc. are added to it.

We have collected the best recipes for this delicacy for you so that you can enjoy it with a cup of tea.

Recipe 1. Zucchini jam with orange. Option 1

Ingredients

a kilogram of young zucchini;

800 g granulated sugar;

two oranges.

Cooking method

1. Wash the zucchini under running water, wipe with a towel, cut off both sides and chop the vegetable into cubes, one and a half centimeters thick. Transfer the chopped zucchini to an enamel bowl.

2. Pour boiling water over the oranges and chop the citrus fruits as finely as possible. Add to zucchini.

3. Cover the vegetables with oranges with granulated sugar and put them in the refrigerator for a day.

4. Place the container with the zucchini on the stove and boil over medium heat for about five minutes with constant stirring. Then reduce the heat to low and cook for 35 minutes, remembering to stir.

5. We wash the glass container, rinse it and sterilize it in the oven for 20 minutes. Place the jam in jars and cover with boiled lids. Turn over and cool under a blanket.

Recipe 2. Zucchini jam with oranges. Option 2

Ingredients

lemon acid;

kilogram of zucchini;

three large oranges;

sugar - kilogram.

Cooking method

1. Wash and dry the zucchini with a towel. Grind the vegetable on a coarse grater. Transfer to an enamel bowl.

2. Cover everything with granulated sugar and leave it in the refrigerator for four hours.

3. Place the bowl with the zucchini on low heat, bring to a boil and set aside for four hours.

4. Pour boiling water over the oranges, wipe with a towel and cut into pieces. Grind through a meat grinder and add to the jam. Mix. Boil the jam two more times, with an interval of four hours.

5. At the end of the last cooking, add citric acid at the tip of a knife, bring to a boil and package in a sterile glass container. Roll up the lids tightly, turn over and cover with a warm cloth. After complete cooling, store the jam in the cellar.

Recipe 3. Zucchini jam with oranges and lemon pieces

Ingredients

fresh young zucchini – kilogram;

white sugar – kilogram;

orange and lemon - 1 pc.

Cooking method

1. Wash the zucchini under running water and dry it with a kitchen towel. Using a vegetable peeler, remove the skin from the vegetables. Cut the zucchini in half and remove the seeds. Chop into cubes about one and a half centimeters thick.

2. Wash the orange and lemon, wipe with a towel. Using a very sharp knife, remove the zest. Carefully cut off the white peel and cut the pulp into slices or cubes.

3. Place the vegetable with citrus fruits in an enamel bowl of a suitable size. Cover everything with granulated sugar and leave until the sugar crystals dissolve completely.

4. Place the dishes on the fire, stir and bring the mixture to a boil. Cook for five minutes, remove the foam with a spoon and turn off the heat. Cool the jam completely. Put it back on the fire and cook for the same amount of time.

5. Transfer the finished jam into sterile jars and seal tightly. Cool under a blanket and store in the pantry.

Recipe 4. Zucchini jam with orange and pineapple juice

Ingredients

zucchini – one and a half kilograms;

canned pineapples - a small jar;

sugar - 1 kg 200 g;

citric acid – 3 g;

one large orange.

Cooking method

1. Wash the zucchini under the tap and dry with a kitchen towel. Using a vegetable peeler, remove the thin peel. Cut the vegetables in half and remove the seeds and fibers. Cut the zucchini into small pieces.

2. Pour boiling water over the orange, dry it and remove the zest with a sharp knife. Cut off the white peel and remove the seeds. Finely chop the pulp.

3. Open the jar of pineapples. Pour the syrup into a saucepan, add sugar and cook over low heat, stirring constantly until it is completely dissolved.

4. Place the zucchini in a suitable bowl and add chopped oranges to them. Fill everything with hot syrup and add citric acid. Stir and leave for an hour.

5. Cut the pineapples from the jar into cubes and place them in the zucchini-citrus mixture. Place the dishes on the fire and bring to a boil. Turn off the heat and cool. We repeat the procedure until the zucchini becomes as transparent as pineapples.

6. For the last time, put the dishes on the fire and cook over low heat for about 20 minutes. Pour the finished jam into clean, dry jars and seal tightly. Turn over and cool completely, wrapped in a warm cloth.

Recipe 5. Zucchini jam with orange through a meat grinder

Ingredients

young zucchini - three kilograms;

white sugar – kilogram;

oranges – one and a half kilograms;

two lemons.

Cooking method

1. Wash the zucchini under running water and dry it with a kitchen towel. Using a vegetable peeler, cut off the peel. Cut the zucchini in half and remove the fibers and seeds. Grind the vegetable pulp on a medium grater.

2. Wash and wipe the lemon and orange. Cut off the peel, separate the citrus fruit into slices and remove the seeds.

3. Place citrus slices in a blender bowl and blend until smooth.

4. Combine grated zucchini with citrus fruits in an enamel bowl, add sugar and mix. Place the resulting mixture on the stove and wait until it boils. Keep it on the fire for another hour, stirring occasionally and skimming off the foam.

5. Remove the jam from the stove and cool. We repeat the procedure again. Place the finished treat into dry jars and screw tightly. Cover with a warm cloth and leave until completely cooled. We store it in a cellar or pantry.

Recipe 6. Zucchini jam with orange and dried apricots in a slow cooker

Ingredients

zucchini - kilogram;

star anise;

dried apricots – 100 g;

cinnamon stick;

• sugar – 3.5 cups;

  two oranges.

Cooking method

1. Rinse the zucchini under running water, dry it with a kitchen towel and cut off the thin peel with a vegetable cutter.

2. Cut the vegetable into cubes and place in a multicooker container. Add sugar and leave for several hours.

3. Place dried apricots in a bowl and pour boiling water over them. After half an hour, drain the infusion, dry the dried fruits, put them in a blender bowl and puree them into a paste.

4. Wash the lemons and oranges, place them in a colander and pour boiling water over them. Wipe and remove the zest with a sharp knife. Cut off the white skin. Finely chop the pulp, removing the seeds.

5. Add chopped dried apricots and citrus fruits to the zucchini. Stir and let the mixture brew. Place star anise and cinnamon stick in a container. Lower the lid and activate the “quenching” mode for two hours.

6. Place the hot jam into jars, seal it tightly, wrap it in a blanket and cool completely.

Recipe 7. Zucchini jam with orange juice, raisins and sour apples

Ingredients

white sugar – 1 kg 125 g;

young zucchini – one and a half kilograms;

raisins - glass;

apples – kilogram;

orange juice - half a glass.

Cooking method

1. Wipe the washed zucchini with a towel and remove the peel. Clean out seeds and fibers. Finely chop the pulp.

2. Peel and core the apples. Shred into small pieces.

3. Pour the zucchini into a suitable bowl, add apples, pour in freshly squeezed orange juice and cover everything with sugar. Leave the mixture overnight.

4. Pour boiling water over the raisins and soak until the next morning. Then drain the infusion and add the dried fruits to the squash mixture. Mix.

5. Place the dishes on medium heat and cook, periodically removing the foam, for 45 minutes. At the end of cooking, stir more often as the mixture begins to thicken.

6. Remove the jam from the heat and place it hot in sterile jars. Cool and store in the cellar.

You can diversify the recipe by adding berries, pineapples, melon, kiwi and various citrus fruits.

If you add sweet fruits to your jam, you can reduce the amount of sugar.

Wash all vegetables, fruits and citrus fruits thoroughly before chopping.

For even more flavor, add mint to the jam.

If you are preparing the jam in pieces, you may not need to cut off the peel.

News of show business.

During the sunset season, skillful housewives will prepare supplies from any ingredient; vegetable and fruit delicacies are increasingly combined into unusual delicacies.

Perfect for lovers of tasty and sweet preparations, zucchini jam with dried apricots; this culinary masterpiece will captivate you from the first taste. Juicy and light fruits go very well with dried fruits, and become not only tasty, but also healthy.

Zucchini is a good option for making jam; it turns out tender and aromatic and you don’t need to cook for a long time to get a thick consistency. Products for cooking must be fresh: it is better to use young zucchini and choose small fruits.

Also, a traditional component for zucchini jam is citrus fruit; the taste of the product greatly depends on it.

When choosing dried apricots, you need to pay special attention and buy a natural product: it is better to buy dark berries, dried in the shade, or apricots (you can steam them before cooking and remove the seeds).

Zucchini jam with dried apricots

Ingredients

• — 1.2 kg + -
• — 900 g + -
• — 300 g + -
• Grapefruit – 400 g + -
• — 100 g + -
• - 1 glass + -

How to make zucchini jam

1. First, prepare the syrup: pour water and lemon juice into a small saucepan. Place on fire, add 1.5 cups of sugar, bring to a boil and simmer for 10 minutes, stirring occasionally, then remove from heat.
2. Wash and peel the zucchini well, cut each fruit lengthwise and remove the seeds and core. Cut the zucchini into small cubes and place in a cooking container, pour in the syrup and stir. Leave the zucchini with the syrup for 5-10 minutes and stir a few more times.
3. Cut the dried apricots with a knife into long thin strips (if the dried apricots are not very hard, there is no need to soak them, just wash them in hot water). Wash the grapefruit and rinse with boiled water, cut into small slices and remove the seeds, or you can grind the grapefruit in a blender.
4. Now place the pan with the zucchini on medium heat, add the rest of the sugar, dried apricots and cook after boiling for 25 minutes. Stir the jam periodically and skim off any foam that has formed. When preparing any jam, use wooden spatulas for stirring.
5. Then, reduce the heat to low, add the chopped grapefruit, and cook for another 40 minutes. You can cook the jam longer if you want a very thick consistency.
6. Pre-prepare jars and lids for zucchini and dried apricot jam. Boil the lids in water for a few minutes, wash the jars well, and sterilize them if desired (in general, it is enough to wash the jam container well; the amount of sugar allows the product to be stored well even without sterilization).
7. Place the prepared jam into jars, roll up and cool at room temperature. Then send the workpiece to a cool place for storage.

Magnificent zucchini jam with dried apricots and grapefruit will decorate your winter tea party. You can also use zucchini jam to prepare your favorite dishes.

How to use zucchini jam in cooking

• Zucchini delicacy is perfect for baking, as it holds its shape well. You can make delicious bagels and buns, and shortcrust pastry pie with zucchini jam will become the number one dish for a holiday tea party.
• The fragrant and sunny dish in jars is simply created for making jelly. Try making jelly with it, and you won’t be able to drag your children away by the ears from the aromatic and sweet drink. Offer cookies or buns with the jelly, and a satisfying snack is guaranteed.
• For those who like to experiment, zucchini jam with dried apricots can become the basis for preparing sauces for meat. Heat a frying pan and add 200g of jam, add a pinch of ground ginger, and a handful of chopped capers. Simmer the sauce for 5 minutes and add 1 teaspoon of balsamic vinegar, stir and remove from heat. After cooling, serve the sauce from zucchini jam with dried apricots to poultry, lamb or beef.

Zucchini jam with dried apricots is very easy to make and can be used in different ways to suit your taste. Such a preparation must definitely be present among the stocks and delight you with its taste and aroma!

It is usually customary to prepare jam from various berries and fruits. But some housewives are coming up with new ways to process not only sweet fruits, but also vegetables. For example, they make jam from zucchini, carrots and even green tomatoes. And, surprisingly, if you try new dishes from these ingredients, it may even be impossible to guess what the unusual delicacy is made of - the tastes and specific smells of the products used change so much. This article tells you how to make zucchini jam in combination with dried apricots. Each recipe has a special shade of taste and aroma, despite the use of the same ingredients.

with dried apricots: recipe first

Homemade preparations prepared using this method are obtained in the form of thick jam. It can be used as a filling when baking confectionery or simply served with hot tea. To make this zucchini jam for the winter, follow the description below.

Ingredients:

One kilogram of young peeled zucchini;

Two hundred grams of dried apricots;

One fresh large lemon;

Eight hundred grams of sugar.

Preparation:

Zucchini jam with dried apricots: recipe two

By following another method, you can get a transparent treat consisting of individual pieces. To prepare this jam from zucchini with dried apricots, you need to cook it in several stages, changing the ratio of products.

Stage 1. Pour half a kilo of chopped dried apricots with hot syrup made from two glasses of water and two glasses of sugar, and leave the mixture for two to three hours.

Stage 2. Zucchini (two kilograms), chopped into strips or thin slices, along with one lemon twisted through a meat grinder, add a kilogram of sugar. The mixture also needs to brew for two to three hours. The zucchini will release juice, so stir the mixture periodically.

Stage 3. Boil each container separately without mixing. Repeat this step two more times after it has cooled completely.

Stage 4. Pour the jam into a large common saucepan and cook until medium thick so that enough syrup remains.

Stage 5. Place the aromatic mixture into jars and roll up. Turn over until cool.

The delicious treat is ready!