Zucchini jam with canned pineapple: top 3 recipes for the winter

Summer is coming to an end, and many summer residents have no idea what to do with a rich crop of zucchini. In addition to the banal zucchini caviar, you can try to make zucchini jam with canned pineapples - a quick and tasty treat that friends and relatives will definitely like. It will take only a few hours to prepare a non-standard dessert. Such vegetables are good for he alth, contain a lot of fiber, iron, mineral elements.

Features of the workpiece

Zucchini should be young, with the thinnest possible skin, otherwise you will not get soft jam, reminiscent of jam in consistency.Pineapples can be taken both canned and fresh. A fresh and ripe pineapple has a rich, characteristic smell, and its skin is brown, not too hard.

Jars for jam are pre-sterilized and the suitability of the lids is carefully checked. Poorly rolled cans can lead to the appearance of a serious illness inside the causative agent - botulism. Cans with a neck diameter of 8-9 centimeters are suitable, the volume can be different - from 400 ml to 5 liters. Screw caps are only suitable if the percentage of sugar in the jam does not exceed 50%, otherwise they will not withstand pressure.

Preparing the main ingredients

For 1 liter of jam, you need 1 kilogram of zucchini and 400 grams of canned or fresh pineapples. Vegetables can not be peeled if it is not too dense. Zucchini is pre-cut into small cubes, approximately the same size as pineapple pieces in a jar.

Zucchini Jam Recipes with Pineapples

Recipes are amazingly varied, so you can always choose something to your liking. Three of the most popular and simple jam recipes are listed below. Even a beginner will cope with them.

Classic recipe

Required ingredients:

1. Canned Pineapple - 400 ml.
2. Sugar - 100 grams.
3. Zucchini - 150 grams.
4. Half a lemon.

Open the pineapple jar and pour the sugar syrup into the saucepan. If desired, you can make such a syrup yourself - add 100 grams of sugar to 400 grams of water and hold on fire for 2-3 minutes. In another pan, put 150 grams of zucchini and sprinkle with sugar.

When the sugar syrup from the can boils, add it to the zucchini and simmer for 10 minutes.

Add a few more tablespoons of sugar (to taste) to the finished substance and squeeze the juice of half a lemon. Add prepared pineapple pieces and boil for 4-6 minutes. For impregnation, it is advisable to leave the jam overnight (at least 12 hours). During this period, it will acquire a pleasant honey hue, and the zucchini will be saturated with a pineapple aftertaste. After impregnation, the jam is again put on the stove and boiled for 10 minutes over low heat. Now you can roll the finished delicacy into jars and enjoy an extraordinary dessert throughout the winter.

Zucchini jam in pineapple juice

Required ingredients:

1. Juice from canned pineapples - 400 ml.
2. Zucchini - 1 kg.
3. White sugar - 500g
4. Lemon juice - to taste.

It often happens that after cooking a pineapple dish, there is a tasty and sweet juice that needs to be put somewhere. A useful recipe for making squash jam with pineapple juice will come in handy here. The recipe is very simple and suitable for inexperienced cooks.

It's enough to take 1 kg of zucchini, peel them from the skin and too soft middle, and then cut into small pieces, about the same size as pineapples. For 1 kg of zucchini, at least 400 milliliters of pineapple juice will be required.

Add 500 grams of white sugar to the pot with prepared ingredients. The prepared raw materials are mixed, and the mixture is put on a small fire. It is necessary to gradually heat the workpiece for 30 minutes, but so that it does not boil. The optimum temperature is 90 degrees. After that, add a few tablespoons of lemon juice (to taste) and roll it into sterile jars.

Lemon variant

Required ingredients:

1. Canned pineapple juice - 400 ml.
2. Lemon - 1 piece
3. Orange - 1pc
4. Zucchini - 1 kg.
5. Sugar - 500g

Pineapple pairs well with citrus fruits, so lemon and orange can be used to add fresh flavor to a well-known jam. To do this, the lemon and orange are thoroughly washed, peeled, and all the seeds are selected.

Pour 400 milliliters of canned pineapple juice into a cooking pot. Sugar is also added there gradually, as it dissolves. For 1 kilogram of zucchini, there should be 500 grams of sugar. Finely chopped and pre-prepared zucchini are placed in the finished syrup. After boiling the mixture, put slices of lemon and orange, if desired, you can add spices - saffron, mint.

Jam is cooked over low heat, without boiling, for 50-60 minutes. The fruit will change color and thicken as it cooks. Immediately after cooling - pour into sterile jars.

Expiration date and storage rules

Jam can be stored in the refrigerator - the term increases to 12-24 months of trouble-free stay in the cold, at a comfortable temperature of 5 to 10 degrees. A good replacement for a refrigerator in a summer cottage will be a cool cellar or pantry. Some prefer to store jam right in the room, but the shelf life of the product in this case is reduced to a maximum of 6 months. Do not put the jars in the refrigerator - when frozen, the jam loses its properties, taste and color, and the glass container can easily burst.

Remember that the more seeds left in the finished delicacy, the worse it tolerates storage. Therefore, it is necessary to remove the pulp from zucchini, and the seeds from oranges, lemons and other fruits.

Product does not tolerate moisture, exposure to solar radiation. At the first sign of spoilage - a swollen lid, a change in the color of the jam, the appearance of mold or rot - you should immediately throw away the jar, even if there is very little fungus.Spoiled jam is forbidden to eat - it can cause serious damage to he alth and even cause death.

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