In the old days, Soviet housewives would preserve compotes with zucchini and fruit for the winter. They said it tasted like pineapple.
The times of shortages are gone, but the enthusiasm remains. And if the French make jam from onions, then why not make jam from zucchini?
Our magazine’s expert Yulia Arkhipova, a cook and fourth-class baker, told us how to preserve zucchini with citrus fruits for the winter.
You will need:
How to cook
1. Only young zucchini are suitable for jam, which are peeled and seeded, then cut into small cubes. Gelatin should be soaked in water in advance.
2. You don’t need to peel the citrus fruits, so you need to wash them thoroughly and treat them with boiling water.
3. Cut the fruits into pieces with the zest, mix with the zucchini, add sugar and stir.
4. After the mixture releases juice and the sugar melts, put the pan on the fire, bring to a boil and cook for another 25 minutes over low heat.
5. Add gelatin, mix and pour the mixture into sterile jars. Enjoy your meal!
In the old days, Soviet housewives closed compotes with zucchini and fruit for the winter.They said it tasted like pineapple.
The times of scarcity are gone, but the enthusiasm remains.And if the French make onion jam, then why not make zucchini jam?.
Our magazine’s expert Yulia Arkhipova, a cook and baker of the fourth category, told us how to close a squash with citrus fruits for the winter.
You will need:
How to cook
1.Only young zucchini are suitable for jam, which are peeled and seeded, and then cut into small cubes.Gelatin must be filled with water in advance.
2.Citrus fruits do not need to be peeled, so you need to wash them thoroughly and treat them with boiling water.
3.The fruits are cut into pieces along with the zest, mixed with zucchini, covered with sugar and stirred.
4.After the mixture releases juice and the sugar melts, put the pan on the fire, bring to a boil and cook for another 25 minutes over low heat.
5.Add gelatin, mix and pour the mixture into sterile jars.Bon appetit!
