Delicious and healthy zucchini jam with lemon - 9 easy recipes

The benefits of lemon squash jam

There is no need to remind once again about the benefits of lemon, which contains a large amount of the most useful vitamin C. However, citrus, sour with a bitterness, perfectly sets off and gives a touch of freshness to the 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 elimination of excess cholesterol from the body. The smallest fibers clean the vessels from plaque, preventing possible complications and atherosclerosis.
2. They help to strengthen the immune system. Vitamins of group 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. Stimulates the digestive system. Regular consumption of zucchini products normalizes 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 "Zucchini and Lemon Jam"

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

Features of the selection of products

Vegetable-citrus jam has a pleasant taste and aroma, while not burdened with sweetness. The product also turns out to be very satisfying and high-calorie. However, it is not only the technology of preparation and compliance with the recipe that is important, but also the correctly selected components.

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

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

Step by step recipes

Making zucchini jam with lemon 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 blanks for the winter. In all recipes, the zucchini weight is indicated without taking into account the entrails with seeds and peel.If the skin is very thin, then you can leave it.

Classic recipe

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

Cooking instructions:

1. Cut the vegetables into medium cubes, you can put them in small strips into a cooking container.
2. Pour granulated sugar to the vegetable marrow and level the layer. Leave the mixture for a few hours until the juice comes out.
3. Mix the ingredients thoroughly and 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 dishes must be dry and clean. Otherwise, the jam may go bad.

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

Express recipe

Vegetables for this preparation must be passed through the largest sieve in a meat grinder. Chopping in a blender will not work as you should end up with chunks of mass, not 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.

Cooking steps:

1. Grind the vegetables in a meat grinder, add sugar and leave for 15–20 minutes, until the zucchini will let out the juice.
2. Put the mixture on low heat and slowly heat until boiling.
3. After the workpiece boils, you need to boil it for 15 minutes.
4. Prepare lemon: scald with boiling water and remove plaque and possible contamination with a brush. Then remove the seeds, chop and pass through the same large meat grinder attachment.
5. Add citrus to the bulk, cook for another 20 minutes.
6. Put 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 make zucchini-lemon jam.

With oranges

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

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

Instructions:

1. Peel the courgettes and cut into small cubes. Stir in sugar and leave for a couple of hours. If left on for longer, then refrigerate.
2. Grate the zest of the oranges and chop the pulp, stripped of the white fibers. Cut the lemon into small wedges.
3. Add citruses to the courgettes.
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 courgettes into small cubes and put them in a cooking container in layers, sprinkling with sugar.
2. When the mixture starts up the juice, all the pieces must be selected with a slotted spoon, and the syrup must be boiled over high heat for about 15 minutes.
3. Put the zucchini in boiling syrup and cook for 10-15 minutes. Then turn off and let the workpiece cool down.
4. Wash the lemon, chop. Peel the nuts and cut into large pieces. Add everything prepared to the cooked mixture.
5. Put the workpiece on high heat and bring to a boil. Then reduce heat and simmer for another 20 minutes. The foam needs to be collected.
6. Arrange the jam in jars and roll up. Leave to cool completely and place in the pantry.

With dried apricots

A great option for lovers of sweet and spicy oriental tastes 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).

Cooking steps:

1. Cut vegetables and cover with sugar, leave until juice is released.
2. Scald with boiling water and rinse dried apricots. It can be cut to taste, or left intact.
3. Boil the zucchini for about 15 minutes, then add dried apricots, boil and let cool. Then boil again and leave to cool.
4. Chop the lemon finely. If the skin is thick, then grate the zest, remove the white bitter coating and chop the pulp. We add citrus 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 zucchini, 0.5 kg granulated sugar, 10 mint leaves and 1 large lemon.

Instructions:

All ingredients need to be cut into medium cubes, chopped mint. Then put everything in a multicooker and set the "Cooking" mode for 10 minutes. After that, the mass should cool down. Beat the mass with an immersion blender. After that we select the "Jam" multicooker mode. The workpiece is prepared for about an hour.

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

With ginger

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

Cooking steps:

1. Cut vegetables and cover 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 mixture.
4. Boil the workpiece and boil for 20 minutes. Remember to skim off the lather.
5. After vegetables are tender, add cinnamon, ginger, pectin and brandy.
6. Cook for another 10 minutes.
7. Pour the jam into containers, cork and leave to cool.

With cinnamon and cloves

This recipe is based on the classic version. Cooking steps and proportions remain the same. However, at the last stage of cooking, 10 minutes before complete readiness, a cinnamon stick and a few cloves are added to the mixture - 2 pcs are enough for 1 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 pot 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 to a boil again. The procedure must be repeated several times until the zucchini becomes transparent.

Storage rules

Store the workpieces 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 consume it throughout the year.

With what to serve zucchini-lemon jam to the table

Jam can be eaten as a bite with tea, it is perfect for rich pastries. Gourmets who love mixed flavors can use it to prepare meat sauces.

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