The best step-by-step recipe for making zucchini jam like pineapple for the winter

Making jam that resembles pineapple from herbaceous zucchini is possible if you know the culinary tricks and keep this secret to yourself. Distinguishing "real" pineapple jam from the "fake" zucchini jam isn't easy. But the amazing flavor of the resulting jam is worth the effort and the expense of purchasing the ingredients. The main ingredient remains zucchini, whether from the market or the garden.

The intricacies of preparing squash jam for pineapples

To make pineapple-flavored jam, you'll need a special variety of zucchini. Not large, not green, but yellow. The seeds must be removed, as they will interfere with the jam. It's also recommended to peel the zucchini.

The recipe itself is quite simple. You'll need three ingredients:

1. Yellow zucchini (net weight, without skin) – 700 grams.
2. Granulated sugar – 500 grams.
3. Medium-sized lemon – half or 2/3.

It's crucial to cut the zucchini into medium-sized cubes, as they will release juices and dry out during cooking. Next, place the zucchini in a bowl or saucepan and sprinkle with sugar. Nothing else needs to be done for now, just wait 8-10 hours. You can prepare the zucchini in the evening and let it rest overnight. This will give the cubes enough time to ripen.

Next, place the mixture on the stove and add a thoroughly washed, finely chopped lemon. Cook for about 40 minutes, stirring constantly. The product is ready when the "pineapple" slices are translucent. The entire mixture should turn a yellowish-honey color. Pour the finished mixture. zucchini jam into jars, roll up with lids.

Selecting and preparing vegetables and necessary ingredients

For some reason, experienced cooks strongly recommend choosing yellow zucchiniIt is best suited for imitation pineapple.

Remove the skin, stem, and top. Scoop out the zucchini core and seeds. We only need the flesh. Any lemons will do, as long as they're not rotten. There are no special requirements for them.

Before adding the lemon to the jam, wash it with warm water and a brush to remove any small dirt from the peel.

These are all the secrets to preparing the ingredients for a delicious zucchini jam that's worthy of serving to guests. You can also enjoy it yourself, drinking it with tea or using it as a pie filling.

Sterilize the jars

An experienced homemaker has at least three ways to sterilize jars: in boiling water, with steam, and in the oven. Which one to choose is up to you. Jam containers need to be clean, washed, and of the right size. Small jars, such as 0.5-1 liter, are recommended.

Recipe for zucchini jam with pineapple juice for the winter

To make this delicate and delicious treat using this recipe, you'll need real pineapple juice. It's available in supermarkets. The ingredients are as follows:

1. Zucchini – 400 grams.
2. Granulated sugar – 120 grams.
3. Pineapple juice – 150 grams.
4. Lemon is half a fruit.

If you want jam, puree the zucchini. You can also add canned pineapple slices or cubes. Adjust the amount of sugar to suit your taste. Simmer over low heat.

Storage features of the finished product

Regardless of the chosen preparation method—whether zucchini pulp is added with or without pineapple—the finished product can be stored for up to 2 years. Its characteristics remain unchanged.

Serving rules

It's best to let freshly made zucchini jam steep for about a day. Serve in rosettes or crystal bowls. It's guaranteed to taste like "real pineapple jam."