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Zucchini jam "Pineapple"


Ingredients for the preparation of squash jam "Pineapple"

  1. Zucchini (preferably yellow) 800-900 grams
  2. Sugar 500 grams
  3. Lemon 0.5 pieces (large)
  • Main IngredientsSquash, Lemon, Sugar

Inventory:

Saucepan, deep plate, kitchen knife, cutting board, ladle, brush for washing vegetables and fruits, a tablespoon, sterile glass jars with lids.

Cooking squash jam "Pineapple":

Step 1: Prepare the zucchini.


Yellow zucchini is best for making this jam. Of course, you can cook from the usual ones, but it will turn out to be almost the same color and taste, but still very tasty.
Zucchini must be thoroughly washed, then be sure to cut the skin from them and remove all the seeds, even if they are very small. Seeds can ruin the consistency and appearance, because we want the slices of zucchini to look like slices of pineapple.
Cut the peeled vegetables into medium-sized cubes and sprinkle in a deep bowl. Add granulated sugar, stir and let stand for 8-10 hours. After this time, the zucchini should allocate juice and you will get cubes floating in sugar syrup.

Step 2: Prepare the lemon.


Do not forget about the lemon. It should be washed thoroughly with a special brush, then scalded with boiling water and cut into small pieces, removing the seeds along the way.

Step 3: Cook the squash jam.


Slices of zucchini together with the syrup in which they swim, transfer to a saucepan and put on medium heat. Bring to a boil, and then add lemon. Stir your future jam well and wait until it boils again.
After boiling again, the zucchini should be boiled until they become transparent, like glass, and the liquid acquires a characteristic yellow color. Usually need to cook 40-60 minutes, not forgetting to stir the squash with a wooden spoon.

Step 4: Preserve the zucchini jam.


The resulting jam is immediately poured into prepared sterilized jars and rolled up or tightly closed with boiled lids. Re-boil the blanks is not necessary, if the container was clean, then the jam will stand quietly for about a year.
Cool closed blanks, and then hide in a cool place inaccessible to sunlight. The first test can be removed in a day.

Step 5: Serve the zucchini jam.


Zucchini Jam "Under the Pineapple" looks like it is really cubes of overseas fruit, and it tastes even better. Therefore, without a twinge of conscience, serve it on an ordinary or festive table as a dessert and let everyone wonder what it is cooked from, but you should not admit it.
Enjoy your meal!

Recipe Tips:

- Zucchini jam is best harvested in small jars, as you need to be a real sweet tooth in order to overpower a two or three-liter jar.

- You can use any zucchini, it doesn’t matter if they are grown in your garden or bought at a nearby store.

- Zucchini jam "Pineapple", closed in sterile jars, stored for 12 months in a place inaccessible to the light. Open it must be stored in the refrigerator for several days.