Zucchini jam with oranges: 13 delicious recipes for cooking for the winter

Why not go beyond the usual use of this vegetable. Making jam from zucchini with oranges will allow you to cook a rather unusual, amazingly delicious dessert. Given the taste preferences of the family, other ingredients can be added to get new variations of the delicacy: cinnamon, ginger, pineapple, lemon, mint, cloves, and even pumpkin. It is as a result of experiments that new culinary masterpieces are born!

Features of cooking zucchini jam with oranges

There are two cooking options. In order for the pieces of zucchini to retain their integrity, the jam turned out to be amber, and the syrup was transparent, you need:

1. Wait for the cut, sugar-covered zucchini to release juice. Next, drain the juice, boil, pour the pieces of zucchini with boiling syrup.
2. Stay 4-5 hours. Repeat the procedure: drain the syrup, boil and pour. Do this at least 4-5 times.
3. The last time to boil the jam for about a quarter of an hour.

With the second method, the jam will look like jam with pieces of candied fruit.

1. When the zucchini has released juice, boil the mass, set aside for 5-6 hours to be fed with syrup.
2. Repeat boiling and steeping 3-4 times.
3. Boil for the last time, if necessary, preserve for the winter.

How to select and prepare foods

Preparing jam is not difficult. An important point is the correct selection of products and their quantity. Zucchini should be large, they are not so watery.But not old. Young fruits can boil soft, they are more suitable for making jam. The amount of sugar matters, because with a small amount of sugar, the zucchini will not become candied fruit, and the jam itself will be watery.

Preparation of containers

If the jam is closed for the winter, containers and lids must be sterilized. Banks can be heated in the oven or microwave, steamed.

How to cook zucchini jam with orange for the winter

Zucchini jam has many interpretations, it all depends on the ingredients used. It can be cinnamon, lemon, pineapple, ginger and others.

Classic recipe

This recipe is basic. Other variations of the finished dish differ in the use of various additional components.

Required:

• zucchini - 1 kilo;
• sugar - 800 grams;
• orange.

Sequence of actions:

1. Wash the zucchini, remove the skin, cut into halves, remove the seeds.
2. Cut into cubes, cover with sugar, let stand until the juice stands out.
3. Twist the orange in a meat grinder or chop with a blender, add to the zucchini.
4. Boil the mass, set aside for 5-6 hours. Boiling and insisting repeat 3-4 times.
5. The last time you need to cook for a quarter of an hour.

Quick way

You can make jam in a quick way, but it will turn out in the form of jam. The set of products used is the same as in the previous recipe.

Sequence of actions:

1. Wash zucchini, peel, remove seeds, cut into cubes. Sprinkle with sugar.
2. Beat the orange with a blender, pour over the zucchini.
3. After 4-5 hours, when the juice appears, boil the jam for about an hour, stirring occasionally.

With pumpkin

Orange zucchini jam goes well with pumpkin. The color is brighter and more saturated. The cooking technology is the same as in the classic version:

1. Pumpkin (300-400 grams) peel, remove seeds.
2. Cut into cubes with zucchini, sprinkle with sugar. Further - according to the above scheme.

With physalis

Physalis is recognized as a medicinal plant, so the jam will turn out not only tasty, but also he althy.

Cooking features:

1. Berries (200-260 grams) to be removed from the boxes. Cut into halves, large fruits - into quarters.
2. Add to zucchini, then according to the classic scheme.

With ginger

The piquant smell of ginger will give the jam a unique aroma, and the pleasant bitterness will provide the dessert with a taste that will be appreciated even by the most demanding gourmet.

Cooking features:

1. Ginger root (50-70 grams), peeled, finely chopped or grated.
2. Ginger should be added at the last stage of boiling jam.

With cinnamon

Cinnamon will give the finished dessert an amazing flavor. For the volume of zucchini indicated in the classic recipe, 3-5 grams of cinnamon is needed. It must be added 5-10 minutes before the end of the last boil.

With spices

In addition to cinnamon, you can add cloves, star anise, mint to the delicacy.

1. Cook jam according to the classic recipe.
2. Cinnamon (3-5 grams), one clove inflorescence, a small piece of star anise, add a sprig of mint during the last boil of the composition.

In the slow cooker

The slow cooker has long been entrenched in the kitchen as an assistant to housewives, which saves time.

Cooking:

1. Sliced zucchini, crushed orange put in a bowl. Pour in sugar. Leave for 3-4 hours.
2. Set the "Extinguishing" mode for 2 hours. Periodically open the slow cooker and stir.

With sliced lemons

The combination of sweet orange and sour lemon makes for a delicious dessert.

Cooking features:

1. To remove the bitterness, pour boiling water over the lemon.
2. Cut the cooled lemon into slices or cubes, add to the main mass. Cook according to the standard scheme.

With pineapple juice

The aroma of pineapple will not leave indifferent even the most sophisticated gourmet.

Required:

1. Sprinkle chopped zucchini with sugar, pour 0.5 liter of pineapple juice.
2. Further cook according to the classical scheme.

Through a meat grinder

Jam will turn out in the form of jam.

Cooking:

1. Twist peeled zucchini and orange.
2. Sprinkle with sugar, stir, cook for 40-60 minutes. If desired, you can add a few mint leaves.

With dried apricots

Pieces of dried apricots look very nice in the finished dish.

Cooking:

1. Wash dried apricots (200 grams), cut into small cubes, add to zucchini.
2. Further - according to the standard scheme.

With raisins and sour apples

Apples are recommended to use Antonovka or similar sour varieties.

Cooking features:

1. In apples (300-350 grams), remove the core, cut into cubes.
2. Apples, raisins (150 grams) put to zucchini, cook according to the classic recipe.

Storage rules for the finished product

For long-term storage for the winter, the jam is laid out in a sterilized container. Containers are stored in a cool, dark room.

If the jam is prepared for consumption, it is kept cold. Under room conditions, the product is stored for no more than 1-2 days.

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