13 delicious recipes for making zucchini jam with oranges for the winter

Why not go beyond the usual use of this vegetable. Making zucchini jam with oranges will allow you to prepare a rather unusual, amazingly tasty dessert. Taking into account the family's taste preferences, you can add other ingredients to create new variations of the treat: cinnamon, ginger, pineapple, lemon, mint, cloves and even pumpkin. It is as a result of experiments that new culinary masterpieces are born!

Features of preparing zucchini jam with oranges

There are two cooking options. In order for the zucchini pieces to retain their integrity, the jam to turn out amber, and the syrup to be transparent, it is necessary:

1. Wait until the chopped zucchini sprinkled with sugar releases its juice. Next, drain the juice, boil, and pour boiling syrup over the zucchini pieces.
2. Leave for 4-5 hours. Repeat the procedure: drain the syrup, boil and pour. Do this at least 4-5 times.
3. Boil the jam for the last time 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 its juice, boil the mixture and set aside for 5-6 hours until it is saturated with syrup.
2. Repeat boiling and infusion 3-4 times.
3. Boil for the last time and, if necessary, preserve for the winter.

How to select and prepare products

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

Preparing containers

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

How to make zucchini and orange jam for the winter

Zucchini jam has many interpretations, depending 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 are distinguished by the use of various additional components.

Necessary:

• zucchini – 1 kilogram;
• sugar – 800 grams;
• orange.

Sequencing:

1. Wash the zucchini, remove the skin, cut into halves, and remove the seeds.
2. Cut into cubes, cover with granulated sugar, let stand until the juice is released.
3. Twist the orange in a meat grinder or chop with a blender, add to the zucchini.
4. Boil the mixture and set aside for 5-6 hours. Repeat boiling and infusion 3-4 times.
5. The last time you need to cook it is for a quarter of an hour.

Fast way

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

Sequencing:

1. Wash, peel, remove seeds and cut into cubes. Add sugar.
2. Beat the orange in a blender and pour into 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 great with pumpkin. The color is brighter and more saturated. The cooking technology is the same as in the classic version:

1. Peel the pumpkin (300-400 grams), remove the seeds.
2. Cut into cubes along with the zucchini, add sugar. Next - according to the above scheme.

With physalis

Physalis is recognized as a medicinal plant, so the jam will be not only tasty, but also healthy.

Cooking features:

1. Remove berries (200-260 grams) from the boxes. Cut into halves, large fruits into quarters.
2. Add to the zucchini, then follow the classic pattern.

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 even the most demanding gourmet will appreciate.

Cooking features:

1. Peel ginger root (50-70 grams), finely chop or grate.
2. Ginger should be added at the last stage of boiling the jam.

Cinnamon

Cinnamon will give the finished dessert a stunning aroma. For the volume of zucchini indicated in the classic recipe, you need 3-5 grams of cinnamon. It must be added 5-10 minutes before the end of the last boil.

Spiced

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

1. Cook the jam according to the classic recipe.
2. Add cinnamon (3-5 grams), one clove inflorescence, a small piece of star anise, a sprig of mint during the final boiling of the composition.

In a slow cooker

The multicooker has long been established in the kitchen as a housewife's assistant, which allows you to save time.

Preparation:

1. Place chopped zucchini and chopped orange in a bowl. Add sugar. Leave for 3-4 hours.
2. Set the “Quenching” mode for 2 hours. Periodically open the multicooker and stir.

With lemon slices

The combination of sweet orange and sour lemon will give the dessert an amazing taste.

Cooking features:

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

With pineapple juice

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

Necessary:

1. Cover the chopped zucchini with sugar and pour in 0.5 liters of pineapple juice.
2. Next, cook according to the classical scheme.

Through a meat grinder

The jam will come out in the form of jam.

Preparation:

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

With dried apricots

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

Preparation:

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

With raisins and sour apples

For apples, it is recommended to use Antonovka or similar sour varieties.

Cooking features:

1. Core apples (300-350 grams) and cut into cubes.
2. Add apples and raisins (150 grams) to the zucchini and cook according to the classic recipe.

Rules for storing the finished product

For long-term storage over the winter, the jam is placed in sterilized containers. Containers are stored in a cool, dark place.

If the jam is prepared for consumption, it should be kept refrigerated. In room conditions, the product is stored for no more than 1-2 days.