Zucchini jam for the winter - you will lick your fingers. Quick and tasty recipes

If you like to surprise with your culinary masterpieces your family, friends and acquaintances, then on your list best recipes there must be zucchini jam with dried apricots. It is very tasty, sweet, tender and fragrant delicacy which tastes like pineapple. Such a preparation will be to the taste of everyone without exception - unusual taste jam distinguishes it from traditional preparations, thanks to which housewives create new recipes for pastries, sauces and drinks.

How to cook this yummy?

It will take three kilograms of zucchini, half a kilogram of dried apricots, three kilograms of granulated sugar and one lemon.

Thoroughly wash the zucchini, peel and get rid of the seeds. We cut into pieces. We wash the dried apricots and pour boiling water, then dry them. Now it is necessary to grind the dried apricots and zucchini with a blender - you should get a homogeneous mass, send it to the bowl in which we will cook our jam.

Pour sugar into it and heat everything to a boil. Then we continue to cook the jam for another thirty minutes, reducing the heat to a minimum - do not forget to stir this yummy.

Pour boiling water over lemon and dry, then remove the zest using a fine grater. Squeeze out lemon juice and together with the zest we add to the zucchini jam - after that we cook for another fifteen minutes until the delicacy is fully cooked. That's all - the jam is ready. Eat with pleasure.

Jam with dried apricots and lemon

It turns out very tasty and fragrant jam. To prepare it, you need to prepare a kilogram of zucchini - peel them and get rid of the seeds. You will also need two hundred grams of dried apricots, juice and zest of half a lemon, as well as a kilogram of granulated sugar.

We wash zucchini and dried apricots. Soak the dried fruit in boiling water for a while, then drain the liquid and twist the dried apricots with zucchini through a meat grinder. Add lemon zest and juice to the mixture - mix everything with sugar. We cook zucchini jam with dried apricots over low heat - the jam should boil slightly. Skim the foam until it thickens - this will take about half an hour, maybe even fifty minutes.

Now it remains to pour this yummy into sterilized jars, close and turn over onto the lid. After fifteen minutes, we return the banks to their normal position. From this amount of ingredients, two half-liter jars are obtained and another vase of fragrant and very delicious jam.

FROM walnuts

This combination gives a unique aroma and deep taste to the jam. For cooking, you need three kilograms of young zucchini, eight hundred grams of dried apricots, half a kilogram walnuts, three kilograms of sugar.

We twist the washed zucchini through a meat grinder, mix the pulp with sugar - the juice should stand out. Then we wash the dried apricots and soak in boiling water for a while - the dried fruit should swell. We twist half of the dried apricots in a meat grinder, and cut the rest into strips. Clean and chop the nuts. We mix all the ingredients and set to cook over medium heat for ten to fifteen minutes.

You can add orange or tangerine, lemon and pineapple to this recipe. So, fantasize, experiment, surprise and delight your family and friends with culinary art, the ability to cook perfectly.

By the way, let's talk about the benefits of zucchini and dried apricots - after all, these are the main components of the jam, the recipes for which you learned.

Dried apricots

This dried fruit is nothing more than a dried pitted apricot. The main value is that most of the trace elements are preserved during drying. There are many minerals in dried apricots, including potassium and magnesium, as well as calcium and phosphorus, and iron.

It is recommended to eat this dried fruit for anemia, impaired vision, heart disease. In addition, it is an excellent general tonic. Dried apricots helps to eliminate blockage of blood vessels, softens hard tumors. This is an excellent anti-aging agent, it strengthens hair well.

Zucchini

This vegetable contains various nutrients that contribute to human health. It activates cellular metabolism, improves bowel function, strengthens the liver and helps in detoxifying the body.

By eating zucchini, you improve brain function and increase concentration. In addition, zucchini strengthens the heart.

Tatyana, www.site

Video "Zucchini jam with dried apricots and lemon"

It is customary to make jam from various berries and fruits. But some housewives come up with new ways of processing not only sweet fruits, but also vegetables. For example, they make jam from zucchini, carrots and even green tomatoes. And, surprisingly, if you try new dishes from these ingredients, it is even impossible to guess what an unusual delicacy is made of - the tastes and specific smells of the products used change so much. This article tells you how to make zucchini jam in combination with dried apricots. Each recipe is distinguished by a special touch of taste and aroma, despite the use of the same components.

with dried apricots: recipe one

Homemade preparation prepared according to this method is obtained in the form thick jam. It can be used as a filling in baking confectionery Or just serve with hot tea. To make such zucchini jam for the winter, follow the description below.

Ingredients of the dish:

One kilogram of young peeled zucchini;

Two hundred grams of dried apricots;

One fresh large lemon;

Eight hundred grams of sugar.

Cooking:

Zucchini jam with dried apricots: second recipe

Following another method, you can get a transparent treat consisting of individual pieces. To prepare such jam from zucchini with dried apricots, you need to cook it in several stages, changing the ratio of products.

Stage 1. Pour half a kilo of chopped dried apricots with hot syrup, boiled from two glasses of water and two glasses of sugar, and leave the mass for two to three hours.

Stage 2. Zucchini (two kilograms), chopped into strips or thin slices, together with one lemon twisted through a meat grinder, pour a kilogram of sugar. The mixture must also be infused for two to three hours. Zucchini will release juice, so stir the mass from time to time.

Stage 3. Boil each of the containers separately without mixing. Repeat the step two more times after complete cooling.

Stage 4. Drain the jam into a common large saucepan and cook until medium thick so that a sufficient amount of syrup remains.

Stage 5 Arrange the fragrant mass in jars and roll up. Turn over until cool.

A delicious treat is ready!

I first tried zucchini jam about 20 years ago, when a colleague treated me. And at that time it seemed to me fabulously tasty, besides, I could not guess what this yummy was from. The love for this sweetness remained for many years, and every year I try to prepare several jars of such jam for my family. Only I try to diversify it with various ingredients.

The golden rule of a neutral-tasting product is to combine it with different ingredients and you will get a completely different dish every time.

There were a lot of recipes with zucchini this year on my site - this is and, and, and, and. Now let's try a brand new use of zucchini as a dessert. Zucchini jam for the winter will be a worthy choice for this. In addition, such jam, if cooked correctly, turns out to be unusually beautiful - transparent, amber and fragrant.

And if you dream up, then you can add lemon, orange, ginger and even cognac to the zucchini for jam. The result is an extraordinary delicious dessert for tea. I hope that from all the proposed recipes you will be able to choose the right one for yourself.

Zucchini jam with lemon and orange - recipe with photo

Many housewives have a well-known and beloved recipe for squash jam with citrus fruits. As an addition to zucchini, we use oranges and lemons.

Ingredients:

• zucchini - 1 kg
• sugar - 800 gr.
• lemon - 1 pc.
• orange - 1 pc.

1. Zucchini, lemons and oranges are first peeled.

2. Cut the zucchini into cubes, preferably small, about 1 cm.

3. Lemon and orange cut arbitrarily. The zest of lemon and orange will need to be ground in a blender to a state of porridge.

4. Put the chopped zucchini in a saucepan, pour sugar on top and add grated lemon and orange. Mix and leave for 10-12 hours. During this time, the sugar should dissolve, and fruits and vegetables should give juice.

5. Put the pot with zucchini on a small fire, bring to a boil and cook, stirring occasionally, for 30 minutes. Remove the pan from the stove and let the jam brew for 1-2 hours.

6. Bring to a boil again, cook again for 30 minutes. And once again let stand for an hour or two. By this time, the jam is already changing color, becoming amber. And again let the jam brew for 1-2 hours.

7. For the last time, cook the jam after boiling for another 10-15 minutes and pour it into pre-sterilized jars.

Zucchini jam for the winter - a simple banana recipe

This recipe won me over with its simplicity and originality. You won’t surprise anyone with zucchini jam with lemon and orange, but I’m cooking with bananas for the first time. To conclude whether you like this jam or not, you need to try it.

Ingredients:

• zucchini - 1 kg
• sugar - 1 kg.
• banana - 1 - 2 pcs.
• water - 50 ml

1. We clean the zucchini, remove the seeds. Cut the zucchini into small cubes.

2. Banana pulp is also cut into small pieces.

3. We fall asleep zucchini and bananas with sugar and add a little water. Leave for 30 minutes to dissolve the sugar and let the zucchini juice.

If desired, for sourness, you can squeeze the juice of half a lemon into the jam.

4. Put the pan on the fire, bring to a boil. Constantly stirring and removing the foam, cook for about an hour over low heat. The jam becomes transparent, thicker, a beautiful amber color appears.

5. We spread the jam in sterilized jars. I keep this jam in a cool place, although there is a lot of sugar and it should be stored at room temperature.

Zucchini jam with lemon - a recipe for the winter

If in the first recipe we ground lemons in a blender, then in this we will use lemon slices. We cook according to this recipe for a short time, which means we save more vitamins in the products. After all, the longer the cooking time, the less vitamins remain in the finished dish.

Ingredients:

• • zucchini - 1 kg
  • sugar - 1 kg
  • lemon - 1 - 2 pcs.

1. Peel the zucchini and cut into cubes.

2. Cut the lemons into small pieces along with the zest.

3. Mix lemons, zucchini and add sugar. We leave the zucchini under sugar for a day in a cold place. During this time, it will be necessary to mix several times.

You need to mix zucchini jam with lemon with a wooden or plastic spoon, since vitamin C is destroyed by contact with metal.

4. Zucchini will give a lot of juice in a day. We put the pan on the fire, bring to a boil and cook for exactly 5 minutes.

5. Remove the pan from the stove and let the jam cool completely. After that, cook again for another 3 minutes.

6. Jam is ready. But since there is very little heat treatment in this recipe, jars for storing jam and lids must be sterilized. Hot jam is immediately rolled into jars and tightly closed with lids.

Zucchini jam with lemon and mint - recipe in a slow cooker

Zucchini jam is very tasty with lemon, and mint will give it an unusually fragrant note.

Zucchini jam with pineapple juice

We said at the beginning that neutral zucchini goes with many foods and often takes on the taste of the latter. Let's add pineapple juice to zucchini jam, it will be sweet and fragrant.

Ingredients:

• • zucchini - 1 kg
  • pineapple juice - 800 ml
  • sugar - 400 gr.
  • lemon juice (2 tsp) or a pinch of citric acid

1. Peel the zucchini and cut into cubes. We put the zucchini in a saucepan, add sugar and lemon juice.
2. Add pineapple juice to zucchini. By the way, you can use the juice from canned pineapple if you have recently opened a jar.
3. Bring the zucchini to a boil, reduce the heat and cook, even more correctly simmer, over low heat for 10 minutes. Try not to cook longer, otherwise the zucchini will boil and become soft and tasteless.
4. We spread the jam in sterilized jars and tightly close the lids.

Zucchini like pineapple - lick your fingers recipe

Zucchini jam with lemon and ginger

A very tasty recipe with ginger and even brandy. I think that such a jam with hot tea will defeat even a cold.

Ingredients:

• • zucchini - 1 kg
  • sugar - 400 gr.
  • lemon - 1 pc.
  • grated ginger root - 1/2 tsp
  • cinnamon - 1/2 tsp
  • thickener for jam (pectin) - 20 gr.
  • brandy or cognac - 100 ml
  • water - 4 tbsp. l.

1. Cut the zucchini into cubes and sprinkle with sugar.
2. We wash the lemon and grate the zest, and squeeze the juice from the pulp. Add juice to zucchini. Add a few tablespoons of water to this.
3. Bring the whole mass with zucchini in a saucepan to a boil and cook over low heat for 20 minutes. Be sure to remove the foam.
4. When the zucchini becomes soft and changes color, add the ginger, cinnamon, lemon zest and pectin. Pour in brandy, if desired, mix everything well and cook for another 10 minutes over low heat.
5. Place the hot jam in sterilized jars, close tightly, turn upside down and leave to cool completely.

As you can see, there are quite a few recipes for zucchini jam. It's up to you which recipe to choose. And I repeat once again - to understand whether you like it or not, you need to try it yourself. The zucchini season is not over yet, so go for it.

Hello guests and subscribers of this blog!

Today in our kitchen again unusual dish, for some it will even be a surprise. Because there are still those among you who have never eaten this delicacy in their lives. And we'll talk about such a wonderful preparation for the winter, like zucchini jam.

I first met him last year, then I was skeptical and doubted that there would be any sense if vegetables were mixed with sugar. But, as it turned out, it turned out beyond praise, very tasty, so you will definitely lick your fingers!

My household immediately pounced on this dessert, I also added, which undoubtedly pleased them. Yes, and in general they ate and could not understand what it was cooked from. And when the secret was revealed, they were shocked.

In a nutshell, the cooking process is very fast and easy, zucchini is cut or twisted through a meat grinder, added granulated sugar, to give taste shades are introduced unusual ingredients. And then the jam is boiled on the stove or in a slow cooker and poured into jars.

Zucchini jam according to the recipe “You will lick your fingers” for the winter with an orange

Oh, my God, what a color this treat is, it's like amber. So beautiful, especially it looks great in a vase, just look, already drooling. Such tidbits will not leave anyone indifferent, having tried once, you will definitely want to try again.

You can’t even say that these are zucchini, and oranges give this brightest and most transparent color. And plus, they are also very useful for raising immunity, especially when it is winter and frost outside. This sweet will appeal to everyone, both children and adults.

It will not work without additives to prepare such a jam, since boiled zucchini do not have a particularly bold taste, they are neutral.

This is a versatile option that will hopefully become the most beloved and savory in your family, and your loved ones will often drop by for tea. After all, you will always have something to pamper your friends and girlfriends.

We will need:

• Zucchini (zucchini, squash) - 1 kg
• Sugar - about 1 kg
• Oranges (you can also take lime or lemon) - 2 pcs.

Stages:

1. Get to work, because usually such a jam is prepared when there is already an excess of vegetables, so the zucchini should be peeled. If you see that they already have an old structure, then remove the seeds as well. You only need pulp.

But, before that, wash vegetables and fruits in running water. Then cut into small pieces and stir these two ingredients in a bowl.

It is not necessary to remove the skin from an orange, but you can remove it if you wish.

If you have very little time, then you can twist all the products through a meat grinder or use a blender.

2. Then, in order to stand out more citrus juice, sprinkle the whole mass with sugar and stir. Leave such a gourmet to stand for about 6-8 hours for an “overnight stay”.

3. And then, as you wake up in the morning, stir the mixture and cook on the stove. Make the fire medium in size, stir often and inhale the aroma of summer. As soon as the jam boils, reduce to a slow flame and simmer for about 5 minutes. Then turn off and let cool completely to room temperature.

Advice! You can cook in a different way, that is, not in stages, but immediately bring to a boil and simmer the jam for about 2 hours, until it becomes jelly-like or looks like pieces of marmalade.

4. This delicacy has such a thick consistency that you don’t even need to add gelatin. You can’t even say that this is mainly a vegetable dessert.

Transfer the hot treat to clean and wiped dry sterile jars and close tightly under the screw cap.

5. Nothing needs to be turned over, just let it cool, and then lower it into the basement and store it in a cool place. What a sunny and beautiful delicacy came out, you can’t even come off. Enjoy your meal and be healthy!

A simple recipe for jam with zucchini and dried apricots

Another way to make squash jam without sterilization, but it comes out very cool in taste and fragrant. So, rather, take this not tricky recipe and cook it quickly and tasty. In order for you to feel an interesting note - dried apricot berries are added for this.

Therefore, if you are tired of recipes with citrus fruits, then take note of this new cooking method and take a sample. Happy discoveries!

And that's not all, such a dish is cooked for only about 1 hour, and it takes only half an hour to prepare. So this is an accelerated and one of the best recipes.

Remember! The golden rule, the proportions of granulated sugar and zucchini should be 1 to 1.

We will need:

• small zucchini - an average of about 600 g
• dried apricots - 0.1 kg
• granulated sugar - 0.6 kg
• lemon - 1 pc.

Stages:

1. Peel the zucchini from the skin; a special knife or vegetable peeler can easily do this job. Then, arbitrarily, as it suits you, cut the vegetable into small slices in the form of cubes or sticks.

3. Pre-scald dried apricots, or it is best to soak for a couple of minutes in boiling water, it will become softer and will be slightly distributed in volume. Chop it into shavings, like this, as shown in this photo below. Part can also be twisted in a meat grinder.

4. Then add sugar to the squash porridge and stir. But, before that, it will be necessary to drain the excess liquid, which has already formed in this mass, only after that add sand.

Put the saucepan on the fire and start cooking until active seething, do not forget to stir occasionally. As the mass boiled, throw in the chopped and twisted dried apricots. Stir and bring to a boil again, simmer on a slow stove for 30 minutes.

5. Now use a preservative - lemon. Scald it with boiling water and pass it in a meat grinder, after cutting it into small slices.

6. Now, as you guessed, bring it in here. Wow, how he decorated everything. Stir and cook for about 20 more minutes. The smell is super, I already want to taste it.

7. Due to the orange color of dried apricots, the jam came out amazingly colorful and with a bright amber tint, and the lemon gave sourness.

Take the jars sterilized, that is, either they can be held in advance over steam or sterilized in the oven or microwave. Dry, and then pour the resulting dish into them. Twist the lids on and let cool completely, no need to flip.

Store strictly in the refrigerator or cellar. Great stuff, friends!

Serve such a culinary delicacy with tea or coffee, let your kids dip it in such a jam, and your husband eats and greases it

The most delicious zucchini jam with lemon twisted through a meat grinder

If you still do not know how to cook such jam, then read this instruction, it will help you understand this in detail. I like this wonderful delicacy very much, it is one of my favorites. After all, it is the lemon that gives this cool aroma and the desired structure.

Did you know? Lemons contain a large number of pectin, which makes then ready meal quite dense in consistency, that is, thick. And besides this, it is an excellent preservative that can protect your workpieces from mold. He is always on guard.

This time, I have specially selected for you the option where this dish is made not in slices or slices, as many are used to, but in the form of jam or, as they say, jam. But you know, such a fruit puree can be a great addition to or can be used as a filling in cakes.

We will need:

• zucchini or zucchini - from 1 kg
• lemon - 1 pc.
• sugar - 650-1000 kg
• water - 90 ml

Stages:

1. Start by peeling vegetables, a thick crust is useless, cut it off with a vegetable peeler. If you do not have it in your home arsenal, then purchase it, its price is inexpensive within 100 rubles.

You may not peel it, but in the event that the fruits of zucchini are quite young and the skin has not yet had time to harden.

2. Well, we have decided, now chop the vegetable in any convenient way. For example, here are the pucks.

3. Wash the lemon well in water, and then cut into slices. If any bones are found, remove them.

4. Now, using an immersion blender, beat the products to make such a puree. It should be homogeneous in consistency, without pieces and lumps.

5. Or grind everything in a meat grinder. When I didn’t have these electrical appliances (because one of them was being repaired), I generally rubbed everything by hand with my hands on an ordinary coarse grater.

6. This is what came of it, the color has already changed to yellow, this is thanks to the lemon. Now add sugar and a little water, stir and boil. Reduce the heat to a minimum and cook for 30-40 minutes until the density you need. And then move the finished jam into sterile jars.

7. Dress them up nylon caps or use wrappers that are made of metal. It came out perfect, just look how beautiful it is! Similar to children food, puree))).

Dessert recipe with walnuts and zucchini

Now it has become fashionable to introduce various kinds of interesting ingredients, for example, the other day I saw one video from YouTube. To be honest, well, I didn't think of it myself. After all, such a dessert looks rich and royal.

If you want to know more, turn on this story and watch this briefing.

We will need:

Zucchini jam - a quick recipe "Under pineapple" with juice

Yes, such original version, which assumes that the dish will come from zucchini, and will remind everyone as if you are eating canned pineapple. All pieces will be saturated with fragrant juice and zucchini will acquire a color, like that of pineapples, rich yellow.

Those who have tried are satisfied, and those who have not had time yet have a reason to improve.

In addition, if you are tired of all the usual recipes, then this one will blow your mind. After all, everyone always likes to experiment, especially when there is a whole balcony of zucchini. So what are you waiting for, take it and recycle. After all, it is also useful.

We will need:

• zucchini -4 kg
• pineapple juice - 1 l
• granulated sugar - 2 tbsp.
• lemon acid- 2 tsp
• ground turmeric - a pinch
• vanilla sugar - 45 g

Stages:

1. Pour pineapple juice into a saucepan. Take it in a 1 liter tetrapack, you can take two 0.5 liter bottles.

2. Next to it, add granulated sugar and lemon, stir. But do not overdo it with vanilla sugar, otherwise it will turn out a little bitter. For a drop-dead color, put half a dessert spoon of turmeric in the juice. Boil the drink.

3. Sterilize the glass containers in the oven. Boil metal lids separately in water.

5. As soon as the pineapple juice starts to bubble in the pan, add the chopped zucchini immediately. Reduce the flame and simmer for 20 minutes.

And then pour into liter or liter jars and tighten the lids with a seaming key. Let cool and turn them upside down, wrap in a towel. Well, and then store in the back room or pantry, where it's cool.

You can use it with any hot drink or use it in salads, for example, with or with

How to make amber zucchini jam with lemon and orange slices

And in conclusion, it turned out very cool when I tried to combine two citrus fruits. Do it dear hostesses, it turns out cool!

Moreover, if August or September is in the yard and the time for preparations is in full swing, you must certainly cook for this simple recipe and you will be pleasantly shocked.

Zucchini jam comes out super tasty. Because all the pieces look amazingly attractive, and even in the process of cooking they become really transparent. Keep the notes of summer in a jar.

We will need:

• Zucchini - 2.5 kg
• Orange - 3-4 pcs.
• Lemon - 2 pcs.
• Sugar - about 2 kg can be 1.5 kg
• Cloves - optional 2 pcs.
• Cinnamon - pinch optional

Stages:

1. Cut the zucchini, remove the skin from them and chop into small pieces, this time I used a nicer-diser for work, so there were too many vegetables.

Soak lemons and oranges in boiling water for 2-3 minutes to kill all microbes.

2. Then chop the oranges finely, right along with the skin.

3. And then move on to lemons. Cubes should be about 1 cm (for all components).

4. Next, combine all the products in a large enamel bowl and add sugar. Stir, the juice stands out. But, there will still not be enough of it, it is better that this mass stands all night (that is, from 4 to 8 hours).

And only after that cook on low heat. Once the syrup and all ingredients are at a boil, add cloves and cinnamon, if desired. Simmer for 5 minutes, then cool and cook again. Thus, you can repeat this procedure about 4 times.

But, if you have little time, then you can simmer immediately for about 1 hour, until you achieve the transparency of the pieces. If foam forms on the surface, remove immediately.

5. Pack the treat in sterile jars and screw on the lids. Keep at home, even in the cellar. Believe that by the New Year all the banks will be empty and you will again want summer to come again quickly. Enjoy your meal!

On this I have all my friends, such a sunny note turned out for today. I hope all these quick recipes will be even better for you. And someone will choose for himself the most delicious option. And it will definitely be from year to year to cook this vegetable jam from zucchini with different notes of citrus flavors and more.

The hostess of the blog site was in touch, I say thank you to everyone for their attention. Bookmark this page and visit often. Glad to see you all! Goodbye!

To prepare zucchini jam, we need:

• zucchini - 600 g;
• dried apricots - 100 g;
• granulated sugar - 600 g;
• one small lemon.

Preparation of ingredients will take 30 minutes. The jam is cooked in total for 50-60 minutes. The total cooking time is 1.5 hours.

Zucchini - useful and diet vegetable containing a large amount of vitamins and minerals. But unfortunately this useful product does not have a pronounced taste. Therefore, many housewives, when preparing zucchini jam, supplement them with a variety of additives: lemon, dried apricots, oranges and even pineapple. Such homemade preparations always turn out tender, fragrant and tasty.

Combining the tender pulp of zucchini and the benefits and amber color of dried apricots, you can get a delicate fragrant and bright jam.

First stage. Zucchini is better to choose young, milky ripeness. The color of the peel and the variety of vegetables is not critical. If you choose a zucchini with a dark skin, then it is better to cut off more of it. Wash the fruit thoroughly and dry. We clean the zucchini from the peel, if there are seeds, then they must be removed. Cut vegetables into small pieces of arbitrary shape.

Second phase. Pieces of zucchini are passed through a large mesh meat grinder or chopped in a blender.

Third stage. While zucchini give juice, you can do dried apricots. It must be washed and poured with boiling water for a few minutes. We drain the swollen dried apricots and dry them on a napkin. We divide dried fruits into two parts. We pass one through a meat grinder or grind it in a blender, and cut the second into thin strips.

Fourth stage. We drain the excess liquid from the squash mass, transfer it to an enameled container, add granulated sugar and place on fire.

Fifth stage. Stirring constantly, bring the mixture to a boil. Add all dried apricots and cook for 30-35 minutes.

Sixth stage. Wash the lemon, pour boiling water over it and squeeze the juice directly into the jam. Next, you need to grind the zest. This can be done in a blender, grated lemon or passed through a meat grinder.

Seventh stage. We also mix lemon gruel with jam and, stirring constantly, cook over low heat for about 20 minutes. The burnt mass acquires an unpleasant aftertaste and loses its golden color.

Eighth stage. Pour the hot jam into sterile jars and close the lids. Zucchini delicacy should gradually cool at room temperature. After complete cooling, the jam can be moved to storage in a cool place.

Fragrant amber jam can be served with tea, pancakes, pancakes or used as a filling for homemade cakes.