Zucchini jam with apples for the winter: 7 step-by-step recipes with photos

Jam is a sweet dessert made from fruit. But what if the composition is diversified with vegetables? Zucchini jam with apples is a winter preparation that everyone should try.

The combination of zucchini and apples gives the dessert a unique taste. Apples are sweet and sour, and the vegetable provides a subtle and delicately tart flavor. Other ingredients are also added to the ingredients as desired.

General Principles

Dessert preparation begins with the selection of ingredients and preparation of kitchen utensils. Vegetables and fruits are washed and cut into pieces. The mass is boiled on fire, after which it is poured into jars.

Ingredient selection rules

Preparation of jam allows the use of components with damage and defects. Vegetables and fruits are cut into pieces, so the bad part is easily removed. Apples and zucchini are selected in any variety and color. It can also be zucchini.

Cooking containers

Jam closes in glass jars. The volume of containers is different - from 100 ml to 1 liter. Covers are ordinary tin for a key or twisted. Both lids and jars are sterilized and dried before use.

How to make jam from zucchini and apples for the winter?

There are many recipes for making fragrant and tasty jam. It's not just a classic. Other fruits, berries and spices are added to apple-zucchini jam.

Classic recipe

The dish consists of only three ingredients:

zucchini;
apples;
sugar.

If the mass is too thick and there is a possibility of sticking to the walls, a small amount of water is added. The proportion of zucchini and apples is the same. Ingredients are cut into cubes or crushed to a mushy state. When cooking, the mass darkens, which indicates readiness.

Quick cooking method

According to the recipe, vegetables are grated, and apples are cut into slices. The mass is mixed with sugar and simmered over low heat. At the end of cooking, citric acid is added.

Jam is stored in jars under nylon lids if the delicacy is planned to be consumed within 2 weeks. For long-term storage, it is poured into sterilized jars, which are rolled up with tin lids. In the first case, the jam is stored in the refrigerator.

Option for multicooker

The cooking device allows you to cook even jam. The neutral and inconspicuous taste of zucchini is enhanced by ingredients such as lemon and honey. For quick cooking, vegetables and fruits that are used in the recipe are rubbed on a coarse grater. Grinding with a meat grinder is possible.

With Lemon

When cooking jam, all parts of the fruit are used - pulp and skin. Jam made from zucchini, apples and lemon acquires an amber hue. The mass is cooked for 45-50 minutes. After that, the finished composition is poured into banks.

When pouring jam into containers, the pan is not removed from the fire. The mass is poured boiling.

With canned pineapple

Pour the pineapple syrup into a pot and bring to a boil. In a separate saucepan, cubes of zucchini and apples are mixed. The mass is poured with boiled syrup and boiled for 15 minutes.

Then lemon juice and chopped pineapple pieces are added to the mass. After boiling the jam, the pan is removed from the heat. The jam is left overnight to infuse.

Before filling the jam, the mass is boiled again. After boiling, the mass is boiled for 10 minutes. After the preparatory stages, it is poured into glass jars. Pineapple pulp can be omitted, but only syrup. Two ingredients are also used at once.

With cinnamon

Zucchini is peeled if it is hard. The same is done with apples. Cinnamon in the recipe is used ground or in sticks. If the spice is not crushed, the jam is removed at the end of cooking.

After pouring the sweet mass into glass jars, they are rolled up with lids. The containers are turned upside down and wrapped in a blanket. In this form, the jam is left until completely cooled.After 2 days, the jars are checked for the degree of tightness, and, if everything is fine, they are transferred to the cellar.