A characteristic feature of zucchini is that they have a rather pleasant, not too expressive taste and smell. This allows you to combine them with almost any products, creating both salty and sweet dishes. As an example, we give you recipes for zucchini jam - a tasty and simple delicacy that can be prepared in a slow cooker.

Properties of zucchini and subtleties of cooking jam

Zucchini is one of the most popular dietary cuisine products. It is low -calorie, rich in useful substances, is perfectly absorbed and has a beneficial effect on our body. In zucchini you will find a whole set of vitamins: C, B, PP, as well as calcium, potassium, copper, iron and manganese. This vegetable helps digestion, cleans the body from toxins and excess cholesterol, fights with swelling and removes excess fluid. Eating for zucchini is an excellent prevention of anemia and atherosclerosis.

This product is useful for diseases of the liver and gall bladder, as well as with diabetes and arthritis. Eating about 200 g of zucchini per day, you will remove slag and rejuvenate the body.

The most useful are young and medium -sized, slightly unripe vegetables. They do not need to be cleaned before use, remove the peel or remove the seeds. By the way, it is in the squash peel that the maximum amount of useful components is contained. As for jam, it can be prepared from more mature fruits, the skin of which has hardened. If you use just such zucchini, then remove the core from them, leaving only a delicate pulp. The most delicious jam is obtained from Tsukkini.

Zucchini jam and lingonberries in a slow cooker

Brusnice-kabachki jam is the benefit and great taste in one dish. In winter, at the time of the lack of vitamins, open a jar of such a delicacy and take up the prevention of vitamin deficiency, at the same time enjoying an excellent taste. We will make jam of zucchini with lingonberries in a slow cooker from these components:

• kabachkov - 1 kg;
• sugar - 1.5 kg;
• lingonberries - 300 g;
• water - 100 ml.

The process can be presented in the form of such an instruction:

1. We pour lingonberries into a colander and rinse the berries under the tap. Then we leave to drain and take to the zucchini. Depending on the degree of their maturity, remove the skin and clean the seeds or leave the vegetables as it is, simply raining with water.
2. We crumble zucchini in small cubes.
3. Pour water into the slow cooker and pour sugar into it. We activate the function "Cooking". The syrup should boil, and when this happens, we put the cubes of zucchini and lingonberry berries in it.
4. Now we translate the device into the “Extinguishing” mode. Preparing jam from zucchini in a slow cooker for 10 minutes, removing the foam.
5. Turn off the slow cooker for a while and cool the treat. After 4-5 hours, we turn on the same mode again and cook the zucchini after boiling for another 10 minutes.
6. Turn off the device again and insist the jam for several hours. We repeat the cycle 1-2 times.
7. In finished jam, zucchini should become translucent. We sterilize the container and roll up the jam for the winter. Tasty and healthy treats are ready.

Hurdock jars with physalis in a slow cooker

Physalis gives a piquant note to the zucchini jam. It is used in dishes of our kitchen not so often, but in jam, these bright sour berries will be very out of place. We will be from such products from such products: to cook zucchini jam with physalis in a multicooker:

• kabachkov - 1 kg;
• sugar - 1.5 kg;
• phizalis - 0.5 kg;
• cloves - 2 buds.

We describe the process of making jam from zucchini in a slow cooker by steps:

1. We wash and divide the fruits into halves. Young zucchini are simply my pure water and crumble cubes. If the vegetables are mature, remove the skin from them and clean the seeds, and then cut in the same way in small and approximately the same cubes.
2. We pour part of the zucchini with a small amount of physalis into a slow cooker and pour sugar. Then we make another same layer, then the next one, in this way we use all the products.
3. For 6-8 hours, we rearrange the device’s bowl in the refrigerator and wait for the juice to release.
4. Then we return the bowl to the place, on the panel we turn on the “Extinguishing” mode, wait for the fluid boiling, remove the foam and cook the zucchini jam in the slow cooker for 10 minutes.
5. Turn off the equipment for 5 hours, then repeat all the actions again. There should be at least 3 such approaches until the zucchini cubes are saturated with sugar syrup and become slightly transparent.
6. Now our zucchini jam can be poured on sterilized containers and closed for the winter.

Witches from zucchini and pineapple in a slow cooker

The whole beauty of the zucchini is that they have the ability to acquire the taste of those products that are added with them to the dish. As a result, using not only these vegetables in jam, but also pineapple, you will get a treat with a wonderful fruit taste. For additional notes, we will add a little lemon with its fragrant zest, but a complete list of components that we use when cooking jam from zucchini in a slow cooker:

• young zucchini - 1 kg;
• lemon - 1 pc.;
• pineapple - 1 pc.;
• sugar - 1 kg;
• water - 100 ml.

We will analyze the detailed instructions for preparing jam from zucchini in a slow cooker:

1. We prepare zucchini in the usual way, that is, we cut it and cut into cubes. You do not need to clean, as we use young vegetables.
2. Now lay out the fruits in a multicier vessel in layers, pouring sugar. For several hours, we send it all into the refrigerator to infuse and let the juice.
3. We remove the bowl from the refrigerator and return to the slow cooker. In the “Extinguishing” program, we are waiting for the boiling of jam and remove the foam. Then we cook the jam of zucchini in a slow cooker for 5-10 minutes and turn off. We insist for 3-4 hours and repeat everything again, adding a lemon chopped into thin slices or scrolled through a meat grinder, as well as chopped pineapple.
4. After 3-4 such cycles, zucchini in jam should become transparent. In hot form, pour jam into banks in advance sterilized, roll up and hide it until winter.

Zucchini jam with apples in a slow cooker

The zucchini taste goes well with almost any berries and fruits, and apples were no exception. To give such a jam even more appetizing and benefits, we will add a little honey to it. Here is a list of the necessary products that will be used to make jam from zucchini in a slow cooker:

• zucchini - 0.5 kg;
• apples - 1 kg;
• sugar - 0.5 kg;
• lemon - 1 pc.;
• honey - 0.5 cups.

Let's prepare a zucchini jam with apples in a slow cooker according to this algorithm:

1. We clean the apples from the peel and seeds. Three fruits on a coarse grater.
2. Rinse the lemon and twist through a meat grinder, mix it with honey.
3. We will use young zucchini in this jam, so we just wash them and also pass through a meat grinder.
4. All these products are mixed in a multicier bowl, add sugar.
5. Having set the “Extinguishing” mode, we cook the zucchini jam in a slow cooker for 1-2 hours. After boiling, remove the foam from the liquid, stir the jam periodically. In the process of cooking, it should become homogeneous and slightly thicken.
6. Pour hot jam into sterilized jars, close, cool under a warm blanket and hide for storage.

Spicy zucchini jam in a slow cooker

Jam with the smell of home baking - sounds tasty, isn't it? It is very simple to achieve such a delicious aroma, adding the necessary spices to the treat, namely vanilla, cinnamon, cloves and lemon zest. Here is a list of what we need for jam from zucchini in a slow cooker:

• zucchini - 1 kg;
• sugar - 1 kg;
• water - 200 ml;
• lemon - 1 pc.;
• vanilla sugar - 2 bags;
• cinnamon - 1 tsp;
• cloves - 2 buds.

We will prepare the jam from zucchini in a slow cooker using this technology:

1. My zucchini is cut with beautiful, if possible almost the same small cubes.
2. Pour water into the slow cooker and pour sugar there. We bring to a boil in the Cooking program - we received a syrup. Now we change the mode and put the option “Extinguishing”. Pour the zucchini into the syrup and wait for them to boil, then remove the foam.
3. Cut lemon into thin slices or grinding in a meat grinder. Put in jam. Pour vanilla sugar, cinnamon and clove.
4. Cooking jam from zucchini in a slow cooker for 10 minutes. Turn off the device and insist the treat for 3 hours. Then we repeat everything again. We make 3-4 such cycles until the zucchini become transparent, and the syrup does not thicken.
5. We sterilize clean glass jars and pour boiling jam in them. We roll it with lids, hide it in heat and let the canneds cool slowly. After that, they can be removed where it is cool and dark.

Ruchest jam with orange and ginger in a slow cooker

Kabachkovo-immobal jam is doubly useful, because the spice that we add to the treat has a huge supply of useful substances. Ginger copes with colds perfectly, so in winter this jam can not only be enjoyed, but also maintain immunity. We will prepare the zucchini jam in a slow cooker from these components:

• kabachkov - 1 kg;
• sugar - 1 kg;
• ginger - 1 small root;
• lemon - 1 pc.;
• orange - 1 pc.

Let's get the preparation of sweets:

1. Wash the zucchini and cut the skin from them. Then we cut the rings or rub on a grater - it all depends on whether you want to get jam for toasts or beautiful whole sugared pieces.
2. We also clean citrus fruits from the peel, seeds and membranes.
3. My and clean the ginger root. We crumble it with a thin straw. Mix all the components in multicier form. Pour water. If you want a spicy smell, add the zest of lemon or orange.
4. We pour sugar and in the “Extinguishing” program we prepare jam from zucchini in a slow cooker for 1.5-2 hours, boiling the syrup to a density.
5. We distribute the finished jam in hot form for sterilized banks and roll up. The treat is ready. We cool it under a warm blanket and remove it until winter in a cool and dark place.

Zucchini jam with carrot juice and citrus fruits in a slow cooker

If you want to get jam not only tasty, but also bright and beautiful, add carrot juice there. The aroma of citrus fruits, the delicate pulp of zucchini and a saturated orange shade will create a truly unusual treat. This is what we need for him:

• zucchini - 1 kg;
• sugar - 700 g;
• lemon - 1 pc.;
• orange - 1 pc.;
• carrot juice - 1 cup.

Cooking jam from zucchini in a slow cooker in several actions:

1. Orange and my lemon, cut into quarters, scroll through a meat grinder. We shift the mass into the multicooker bowl, pour freshly squeezed carrot juice, in the “cook” mode we are waiting for the fluid boiling.
2. We cut the zucchini into cubes and put it in a bowl with citrus fruits. Add sugar, turn off the slow cooker and leave all this to infuse for 6-8 hours.
3. We put the bowl back in the slow cooker and in the “Extinguishing” mode we prepare jam from zucchini for 10 minutes after it boils. Do not forget to remove the foam.
4. Cool, insist 3 hours, cook again for 10 minutes. We repeat the cycle 2 more times.
5. We sterilize the jars and after the last boiling hot jam, we pour it along the container, roll, wrap it up. When the treat has cooled, we hide for storage.

Rucchini jam in a slow cooker. Video