The 99th recipe “pineapple” jam from zucchini and 2 small secret

Maybe with a serial number I made a mistake, but 2 small secret will Marmalade on blutreinheit:zucchini — 800 g;sugar — 200 g;pineapple juice — 400 g;Apple cider vinegar — 3 tbsp;lemon — 1 PC.; pectin — 1 package;water — 1 l The “secret” tobaccoproducing:as usual, need the squash and sugar and additionally bags of […]


Maybe with a serial number I made a mistake, but 2 small secret will
Marmalade on blutreinheit:zucchini — 800 g;sugar — 200 g;pineapple juice — 400 g;Apple cider vinegar — 3 tbsp;lemon — 1 PC.; pectin — 1 package;water — 1 l
The “secret” tobaccoproducing:as usual, need the squash and sugar and additionally bags of pineapple juice (took 100% for baby food), some real Apple cider vinegar, you can take 1 lemon and a sachet of pectin
And now, in order: take zucchini, peeled and seeds, cut into small squares, about 2×2 and put in a bowl and fill with water (room temperature) with the addition of Apple cider vinegar in 1 litre of water I took 3 tablespoons of vinegar, and put in a cool place for 24 hours

The net weight of the ready chopped zucchini I had 800 g
Marinating capacities day, boil the syrup from the pineapple juice (400 g) and 200 g of sugar (can be more but I keep it in the fridge and don’t like anything too sweet). Cook, stirring constantly, if there is foam, then it should be removed, the syrup needs to boil for 5-10 minutes. The zucchini to get out the vinegar water, allow to drain and put in a saucepan with the syrup. I used a stainless pot, simmer for 10 minutes on low heat, remove from heat and let stand 6 hours, and then again bring the syrup to the squash to a boil
At the second stage it is necessary to prepare pectin: a bag of mix with 2 tablespoons of sugar (dry mixture and stir very carefully, otherwise there will be lumps). When the syrup starts to boil, with constant stirring in a thin stream pour the mixture of sugar and pectin, and, without ceasing to stir, simmer for 3 minutes. Remove from heat, pour into jars, close lids and turn over to cool. Turns out the marmalade with pieces of “pineapple” zucchini

And the secrets is marinating in Apple cider vinegar and the addition of pectin. Photos jam show can’t scoured the fridge, it turned out that all ate
And another tip for the lovers of house pieces of apples
Of autumn or winter apples I’m making marmalade jam in the oven. Take apples, peel and core, cut into halves and put the cut out down on a baking sheet with high edges and put in the oven (t — 180ºC) for 20-30 minutes (the time depends on the apples) baking (no water, no sugar to add is not necessary)
When the apples are soft, take out from the oven, with a wooden pestle pound it thoroughly and add sugar (1:1), give to stand until complete dissolution of sugar, stir and put again in the oven for 15-20 minutes. The temperature of the oven needs to be monitored, with the rapid boiling of the mass can escape. Get laid out on the banks
Apple (canned) marmalades in the second phase to add a lot of sea-buckthorn juice, cherry, currant, cranberry (what you like) then the final product will have the flavor additive, and the consistency of firm jelly. I tried adding grated ginger, orange juice — it turns out very tasty

All who try to cook, Bon appetit!

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