Jam is a sweet dessert that is usually made from fruit. But what if you diversify the composition 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 aroma.Other components can also be added to the ingredients as desired.
General principles
Preparing dessert begins with selecting ingredients and preparing kitchen utensils. Vegetables and fruits are washed and cut into pieces. The mass is boiled over a fire, after which it is poured into jars.
Rules for choosing ingredients
Making jam allows the use of damaged or defective components. Vegetables and fruits are cut into pieces, so the bad part is easily removed. Apples and zucchini can be of any variety and color. It could also be zucchini.
Preparation of containers
The jam is sealed in glass jars. The container volume varies from 100 ml to 1 liter. The lids are ordinary tin for the key or screw-on. 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 that can be used to make aromatic and tasty jam. This is not only a classic option. Other fruits, berries and spices are added to apple and zucchini jam.
Classic recipe
The dish consists of only three ingredients:
- zucchini;
- apples;
- sugar.
If the mass is too thick and there is a risk of burning to the walls, add a small amount of water. The proportion of zucchini and apples is the same. The ingredients are cut into cubes or crushed to a pulpy 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 cooked over low heat. At the end of cooking, citric acid is added.
The 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 sealed with tin lids. In the first case, the jam is stored in the refrigerator.
Multicooker option
The cooking device allows you to make even jam. The neutral and subtle flavor of zucchini is enhanced by ingredients such as lemon and honey. For quick cooking, vegetables and fruits used in the recipe are grated on a coarse grater. Grinding is possible using a meat grinder.
With added lemon
When making jam, all parts of the fruit are used - pulp and skin. Jam made from zucchini, apples and lemon takes on an amber hue. The mass is cooked for 45-50 minutes. After which the finished composition is poured into jars.
When pouring jam into containers, the pan is not removed from the heat. The mass is poured boiling.
With canned pineapples
The pineapple syrup is poured into a cooking container and brought to a boil. In a separate pan, mix the cubes of zucchini and apples. The mass is filled with boiled syrup and cooked for 15 minutes.
Then lemon juice and chopped pineapple pieces are added to the mixture. After cooking the jam, remove the pan from the heat. The jam is left overnight to infuse.
Before pouring the jam, the mass is boiled again. After boiling, the mass is cooked for 10 minutes. After the preparatory stages, it is poured into glass jars. You don't have to use pineapple pulp, just syrup. Two ingredients are also used at once.
Cinnamon
Peel the zucchini if it is too tough. The same is done with apples. The recipe uses ground cinnamon or 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. The jam is left in this form until completely cooled. After 2 days, the jars are checked for the degree of tightness, and, if everything is good, they are transferred to the cellar.
Zucchini jam with apples
Consistency differs from jam. The ingredients are crushed before cooking so that a homogeneous mass is obtained during cooking. To ensure the homogeneity of the jam, the mass is ground using a sieve. After this it becomes more tender.
Cook the delicacy for as long as possible so that the jam begins to stick to the walls of the pan. Rolls up immediately after cooking. At this time the mass should be hot.
Further storage of treats
The shelf life of the jam depends on the storage container chosen. If the jars were not sterilized and were closed with nylon lids, the jam will last in the refrigerator for up to 1 month. Open jar - only 10-12 days. Storage in the cellar in sterile jars - from 1 to 3 years.
