Zucchini jam with pineapple or strawberries
My love for marmalade this time went in the direction of zucchini, what and how to sell them and get a fine marmalade. I thought a little, peeked a little on the net, and little by little these two very simple but interesting marmalades were created. For rehearsal, I made only a small amount of each.
Preparation steps
- ZUCCHINI - PINEAPPLE Wash, slice and cook the zucchini to soften (do not peel) When soft, chop them in a mincer or blender Peel a pineapple, chop the pineapple flesh into pieces, without a hard middle and chop in a mincer or blender. Put chopped zucchini, pineapple, sugar in a cooking pot, mix everything well and cook until boiling and then for another 10 minutes. Then add a teaspoon of jelly mixed with a teaspoon of sugar, stir and cook for another 1-2 minutes. The jam is ready, pour it into a jar / s and let it cool.
- ZUCCHINA - STRAWBERRY Wash the zucchini, slice them and bring them to a boil to soften them (they should not be peeled). When they soften, chop them in a mincer or in a blender. Put chopped zucchini, strawberries in a cooking pot, add sugar and vanilla sugar, mix everything well and cook until boiling and then for another 10 minutes. Then add a teaspoon of jelly mixed with a teaspoon of sugar, stir and cook for another 1-2 minutes. The jam is ready, pour it into a jar / s and let it cool.
Serving
Since the mixture will thicken a lot, the jelly will almost thicken here. I put in a teaspoon to make sure it would squeeze so it turned out maybe a little too hard. From this amount for each of the jams I got about 330 ml.
