7 step-by-step recipes for marrow and apple jam for the winter
Jam is a sweet dessert made from fruits. But what if the composition is diversified 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 delicate and delicately tart aroma. Other ingredients are also added to the ingredients as desired.
General principles
Dessert preparation begins with the selection of ingredients and preparation of kitchen utensils. Vegetables and fruits are washed and cut into pieces. The mass is cooked over a fire, after which it is poured into cans.
Ingredient selection rules
Jam preparation allows the use of damaged and defective components. Vegetables and fruits are cut into pieces, so the bad part is easily removed. Apples and zucchini are chosen of any type and color. It can also be zucchini.
Container preparation
The jam is closed in glass jars. The container volume is different - from 100 ml to 1 liter. Covers are ordinary tin for a key or screwed. Both lids and jars are sterilized and dried before use.
How to make tavern and apple jam for the winter?
There are many recipes for making aromatic and tasty jam. This is not just a classic option. Other fruits, berries and spices are added to the apple and squash jam.
Classic recipe
The dish consists of only three ingredients:
- zucchini;
- apples;
- sugar.
If the mass is too thick and there is a possibility of sticking to the walls, a small amount of water is added. The proportion of zucchini and apples is the same. The ingredients are cut into cubes or crushed to a mushy state. When cooking, the mass darkens, which indicates readiness.
Fast 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 cans, which are rolled up with tin lids. In the first case, the jam is stored in the refrigerator.
Option for a multicooker
The cooking device allows you to cook even jam. The neutral and imperceptible taste of zucchini is enhanced with ingredients such as lemon and honey.For quick cooking, vegetables and fruits that are used in the recipe are grated on a coarse grater. Grinding with a meat grinder is possible.
With the addition of lemon
When cooking jam, all parts of the fruit are used - the pulp and skin. Jam made from zucchini, apples and lemon takes on an amber hue. The mass is brewed for 45-50 minutes. After that, the finished composition is poured into cans.
When pouring the 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 saucepan, mix the zucchini and apple cubes. The mass is poured with boiled syrup and cooked for 15 minutes.
Then lemon juice and sliced pineapple pieces are added to the mass. After boiling the jam, the pan is removed 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 steps, it is poured into glass jars. Pineapple pulp can not be used, but only syrup. Also, two ingredients are used at once.
Cinnamon
The zucchini are peeled if they are hard. The same is done with apples. Cinnamon in the recipe is used ground or in sticks. If the spice is not chopped, 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. In this form, the jam is left to cool completely. After 2 days, the jars are checked for the degree of tightness, and, if all is well, transferred to the cellar.
Zucchini jam with apples
Differs from jam consistencies. Before cooking, the ingredients are ground to obtain a homogeneous mass during cooking. For the uniformity of the jam, the mass is ground with a sieve. After that it becomes more tender.
Brew the treat as long as possible so that the jam begins to stick to the sides 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 for consumption depends on the container chosen for storage. If the jars were not sterilized and were closed with nylon lids, the jam will stand in the refrigerator for up to 1 month. An open bank takes only 10-12 days. Storage in a cellar in sterile jars - from 1 to 3 years.
