Top 3 recipes for zucchini jam with canned pineapple for the winter
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.
Preparation of 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 if 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.
Classic recipe
Required Ingredients:
- A can of canned pineapples - 400 ml.
- Sugar - 100 grams.
- Zucchini - 150 grams.
- Half a lemon.
Open the pineapple can 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 sugar syrup from the tin has boiled, add it to the courgettes and simmer for 10 minutes.
A few more tablespoons of sugar are added to the finished substance (to taste) and squeezed out the juice of half a lemon. 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
Required Ingredients:
- 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 tasty and sweet juice remains that needs to be put somewhere. Here comes a useful recipe for making squash jam with pineapple juice. 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 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.
Lemon option
Required Ingredients:
- 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. To do this, wash the lemon and orange thoroughly, peel them, and select all the seeds.
400 milliliters of canned pineapple juice are poured into a cooking pot. Sugar is added there gradually, as it dissolves. There should be 500 grams of sugar per 1 kilogram of zucchini. Finely chopped and prepared zucchini are placed in the prepared syrup. After boiling the mixture, put lemon and orange slices, if desired, you can add spices - saffron, mint.
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 replacement 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. Do not 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 throw out 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.
