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Summer is coming to an end, and many summer residents have no idea what to do with a rich harvest 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 family will definitely like. It will take only a few hours to prepare a custom dessert. Such vegetables are good for health, contain a lot of fiber, iron, mineral elements.
Features of the workpiece
Zucchini should be young, with the thinnest skin possible, otherwise you will not get a soft jam, reminiscent of jam in consistency. Pineapples can be taken both canned and fresh. Fresh and ripe pineapple gives off a rich, characteristic smell, and its skin is brown, not too hard.
Jam jars are pre-sterilized and the suitability of the lids is carefully checked. Poor rolling of cans can lead to the appearance of a serious disease inside the causative agent - botulism. Jars 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 sugar content in the jam does not exceed 50%, otherwise they will not withstand the 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 do not need to be peeled as long as they are not too firm. Zucchini is pre-cut into small cubes, about the same size as pineapple pieces in a jar.
Pineapple Zucchini Jam Recipes
The recipes are striking in variety, so you can always choose something to your liking. The three most popular and simple recipes for making jam are listed below. Even a beginner can handle them.
- Jar of canned pineapples - 400 ml.
- Sugar - 100 grams.
- Zucchini - 150 grams.
- Half a lemon.
Open the pineapple jar and pour the sugar syrup into the saucepan. If you wish, you can make such a syrup yourself - add 100 grams of sugar to 400 grams of water and keep it on fire for 2-3 minutes. Put 150 grams of zucchini in another saucepan and sprinkle with sugar.
When the canned sugar syrup comes to a boil, add it to the zucchini and simmer for 10 minutes.
A few more spoons of sugar (to taste) are added to the finished substance and the juice of half a lemon is squeezed out. Add prepared pineapple pieces and simmer 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 tint, and the zucchini will be saturated with a pineapple aftertaste. After impregnation, the jam is put back on the stove and boiled for 10 minutes over low heat. Now you can roll up the ready-made delicacy in jars and enjoy an extraordinary dessert throughout the winter.
Zucchini jam in pineapple juice
- Canned pineapple juice - 400 ml.
- Zucchini - 1 kg.
- White sugar - 500 g.
- Lemon juice to taste.
It often happens that after preparing a pineapple dish, a delicious and sweet juice remains that needs to be put somewhere. A useful recipe for making squash jam with pineapple juice comes in handy here. The recipe is very simple and suitable for inexperienced cooks.
It is 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, you will need at least 400 milliliters of pineapple juice.
Add 500 grams of white sugar to a saucepan 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.
- Canned pineapple juice - 400 ml.
- Lemon - 1 pc.
- Orange - 1pc.
- Zucchini - 1 kg.
- Sugar - 500 g.
Pineapples work well with citrus fruits, so lemon and orange can be used to add a fresh flavor to the well-known jam. For this, the lemon and orange are thoroughly washed, peeled, and all the seeds are selected.
400 milliliters of canned pineapple juice are poured into a cooking pot. Sugar is added there gradually, as it dissolves. For 1 kilogram of zucchini, there should be 500 grams of sugar. Finely chopped and prepared zucchini are placed in the prepared syrup. After boiling the mixture, put lemon and orange slices, if you wish, you can add spices - saffron, mint.
Zarechny Maxim Valerievich
Agronomist with 12 years of experience. Our best summer cottage expert.
The jam is cooked over low heat, without boiling, for 50-60 minutes. As it cooks, the fruit will change color and gradually thicken. Immediately after cooling down, pour into sterile jars.
Expiration date and storage rules
The jam can be stored in the refrigerator - the period increases to 12-24 months of trouble-free stay in the cold, at a comfortable temperature of 5 to 10 degrees. A cool cellar or pantry will be a good substitute for a refrigerator in a summer cottage. Some people prefer to store the jam right in the room, but the shelf life of the product in this case is reduced to a maximum of 6 months. You cannot put the jars in the refrigerator - when freezing, the jam loses its properties, taste and color, and the glass container can easily burst.
Remember that the more bones left in the finished treat, the worse it tolerates storage. Therefore, it is necessary to remove the pulp from the zucchini, and the seeds from oranges, lemons and other fruits.
The product does not tolerate moisture, exposure to sunlight. At the first signs of spoilage - a swollen lid, a change in the color of a jam, the appearance of mold or rot - you need to immediately discard the jar, even if there is very little fungus. Spoiled jam is forbidden to eat - it can cause serious damage to health and even cause death.