Zucchini jam "Pineapple"

Category: Blanks
Zucchini Jam Pineapple

Ingredients

Zucchini pure 1.35 kg
Sugar 1 kg
Ready pineapple nectar / juice 400-500 ml
Citric acid 0.5 tsp
Vanillin (optional)

Cooking method

  • Peel the zucchini (it is better to take old, dense ones), be sure to remove the core, even if it is without seeds; cut into bite-sized pieces, cook until soft in a little water. Drain the water.
  • Dissolve the sugar in the juice, put the zucchini and cook the jam until the desired consistency. Add citric acid and vanillin before cooking.

The dish is designed for

1.5 l

Time for preparing:

1 hour

Cooking program:

Stove - but probably a multicooker too

Note

Recipe inspired Zucchini "Pineapple" from Elven, thanks her.

I cooked zucchini jam with lemon, and orange, and peach, and I tried a lot of things: after all, you can add anything to the zucchini, since their taste is completely neutral. It only pissed me off that I had to stand up, mess around ... I thought of doing this.

I apologize for the ridiculous photo: there were not even a few pieces left for the picture, I have an eternal problem.

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