Zucchini Jam with Lemon and Orange
A delicious, delicate, fragrant winter treat! I've known the taste of zucchini jam since childhood — my mom put up a few jars of it every summer. This tender, citrus-scented jam actually tastes a lot like canned pineapple.
Cooking method
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Step 1:
How do you make zucchini jam with lemon and orange? Gather the ingredients. Use young zucchini at "milk ripeness," with tender skin and flesh and undeveloped seeds — fresh and juicy.
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Step 2:
Wash the zucchini, peel it, and remove the core. Cut the flesh into small cubes. (Some recipes grate the zucchini for a smoother, more uniform jam.) Put the zucchini in a nonreactive pot or bowl.
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Step 3:
Wash the orange and lemon and peel them. Separate the orange into segments, remove the membranes, and pull the flesh into fibers. Squeeze the needed amount of juice from the lemon, by hand or with a juicer. Add the orange flesh, lemon juice, and sugar to the pot with the zucchini.
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Step 4:
Pour in the water. Set the pot over the heat, bring to a boil, then turn off the heat. Let the mixture cool.
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Step 5:
Set the jam back over the heat, and once it boils, simmer it over medium heat for about 5 minutes. Skim off any foam that forms on the surface.
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Step 6:
Cool the jam again, then cook it once more — this time for 10 minutes from the boil over medium heat.
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Step 7:
Spoon the hot jam into pre-sterilized jars and seal them right away. Let the jars cool at room temperature, then store them in a cool pantry or the fridge until winter.
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Step 8:
In winter, serve this jam with tea or use it for baking and other desserts. Enjoy!
- Zucchini is a versatile, neutral-tasting vegetable you can use not just for soups, stews, and other savory dishes but for desserts too — like this jam with orange and lemon. Because zucchini readily takes on the flavor of whatever it's cooked with, it turns into a wonderful, fragrant jam that no one would ever guess was made from zucchini.
- For tips on how many jars you'll need, why jars sometimes burst and how to avoid it, plus other canning tricks, see our guide to winter preserves.
- For help choosing the perfect pot for soup, porridge, or pickling, see our guide to pots and pans.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
- Water - 0 kcal/100g
- Young zucchini - 24 kcal/100g
