3 Best Zucchini Jam Recipes with Canned Pineapple

Fresh zucchini jam with pineapple Canned vegetables are an unusual preparation that will definitely impress everyone. It might seem impossible to combine a vegetable so familiar to Russians with an exotic fruit from overseas, but it turns out they complement each other perfectly. Of course, to ensure the preserves deliver a delightful flavor, it's essential to carefully follow the recipe.

Taste characteristics of the preparation

What makes this jam unique is that when cooked, the zucchini takes on the flavor and aroma of pineapple, becoming very similar in texture. It's practically impossible to tell the difference when cooked. The sweet, exotic taste is spiced with a slight tartness, which adds a special charm.

However, the wonderful and unusual taste isn't the only advantage of this preserve. Housewives choose this type of preserve because it preserves the maximum amount of nutrients. Specifically, zucchini jam contains:

• Vitamin C, which improves the condition of hair and skin, helps cope with viruses in winter.
• Vitamin A, which fights free radicals and prolongs youth.
• Vitamins B6 and B12, which improve the condition of the skin and thyroid gland, improve memory.
• Potassium, which has a beneficial effect on the nervous system and heart.

It also contains a lot of manganese, which restores strength, magnesium, which improves metabolism, and phosphorus, which supports teeth and nails. Pineapple is a fruit that helps with weight loss. Therefore, you can at least count on the fact that the jam will not help you lose a couple of extra kilos, but at least that it will not add a couple of folds to your stomach.

The best pineapple and zucchini jam recipes

Use one of the recipes you like.

Assorted canned pineapples and vegetables

For this recipe you will need:

• 1 kilogram of zucchini;
• 400 grams of canned pineapple;
• 0.4 kilograms of sugar.

Choose zucchini with thin skin, showing no signs of rot or spoilage. Cut them into small pieces or cubes. Open the jar of zucchini and pour out the syrup. In a deep bowl, mix the zucchini with sugar. Make a syrup from the drained pineapple juice and the remaining sugar.

Combine everything and simmer for 10 minutes over low heat. Then add lemon juice and pineapple chunks. Cook for another 5 minutes. Be sure to leave the jam in a warm place for 12 hours to soak. During this time, the jam will infuse with flavors and acquire the desired texture. After this, pour the mixture into a container and sterilize for at least 10 minutes. Seal while hot.

Zucchini in pineapple juice

If you've been making a dish with canned fruit and have a lot of juice left over, don't throw it away. It's better to make a delicious and flavorful jam. You'll need:

• 1 kilogram of zucchini;
• 350 ml pineapple juice;
• half a kilo of sugar.

First, select fresh, small, and young zucchini. Peel and seed them, then cut them into pieces the same size as the pineapples. Then place them in a heavy-bottomed saucepan, pour in the canned pineapple juice, and add all the sugar at once. Simmer over low heat for at least 20 minutes.

It is essential to stir and avoid direct boiling.

It's best if the temperature doesn't exceed 90 degrees Celsius (194 degrees Fahrenheit) during the entire cooking process. Add the juice of half a lemon a few minutes before turning off the heat—this will improve the flavor of the finished dish. Jars should be filled while hot and sealed immediately.

Preparing Pineapple Jam with Lemon

For this recipe you need to take:

• 1.5 kilograms of zucchini;
• 1.2 kilograms of sugar;
• citric acid - on the tip of a knife;
• juice of one lemon;
• 400 grams of canned pineapple.

Remove all the soft parts of the zucchini and cut into small cubes. Sprinkle with sugar and add citric acid. Leave for an hour to release some of the juice.

A delicious syrup with sugar is made from the drained pineapple juice. Pour it over the zucchini and let it cool for an hour.

There is no need to cook it right away - the pieces may fall apart.

The syrup is drained, heated, and poured over the zucchini again. The pineapple is sliced ​​and added to the mixture. Heat to a boil, simmer for 5 minutes, and let sit for an hour. Repeat the process. Some of the juice is drained; this allows for more beautiful, pineapple-like pieces. Simmer the jam for another 15 minutes, add lemon juice, and seal in jars.

Rules for storing treats

Zucchini and pineapple jam should be stored in a dark place for up to a year.