Zucchini with pineapple juice for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. If there is no pure pineapple juice in a store or supermarket, then buy a jar of canned pineapples and create jam with syrup from it. If desired, you can add a little canned pineapple slicing. Zucchini should be used only young, with a tender peel and without hardened seeds.

2. Step 2:

   

   Rinse the vegetables in water, cut off the tails on both sides of each of them. Cut into plates, and cut the plates into cubes of 0.5 cm on each side. Wanting to get jam, zucchini can be grated on a grater with large cells.

3. Step 3:

   

   Pour the zucchini into a container with a non-stick bottom or a cauldron.

4. Step 4:

   

   Add granulated sugar. Sweetness can be adjusted to your liking, as some people do not like sugary jam, some consume a large amount of granulated sugar.

6. Step 5:

   

   Pour pineapple juice into a container. It can be passed through a strainer with small cells.Place the container on the stove and turn on the maximum heating.

7. Step 6:

   

   Scald the lemon with boiling water for 1 second, cut in half and cut one half into slices, add to the container. Lemon or citric acid must be added to the jam so that the acid levels and emphasizes the sweetness of sugar. Bring the jam to a boil, boil for 5 minutes, then turn off the heat and cool completely for about 3-4 hours. Reheat to a boil and boil for 5 minutes, cool again.

8. Step 7:

   

   Thus, when the zucchini cools down, they "suck" the sweet syrup into themselves and become transparent, juicy and sweet. Warm up the whole mass for the third time. If desired, lemon slices can be extracted.

9. Step 8:

   

   Put the jam in hot jars, twist with scalded lids and let cool, then transfer to the pantry. If you really want to try out such a blank, then put a small part in a bowl or a cream bowl.