How to cook jam from squash?

At the height of the summer season, the patissons begin to keep up. This tender and very useful vegetable against the background of summer abundance does not look so attractive, and if you do not know how to process a plentiful harvest, then try to prepare a dessert. Are they surprised? And really, you can cook a thick and delicious jam from the patissons. It is perfect for tea, for making cookies and pies. But tell the guests what it's made of, not necessarily, let them first offer their options.

Beneficial features

Jam from patissons is famous not only for its excellent taste qualities, but also for its useful properties. Young vegetables can be used for food along with the peel, and you do not have to waste time cleaning. The content of vitamins and minerals in the fruit is very high, but the calories are small, only 20 kcal per 100 g. Of course, sugar will be added to this, but still this delicacy will be much more useful for dietary nutrition than pear or peach jam.

Jam from patissons contains lutein. This is a very useful substance, in the absence of which a person's vision is irreversibly impaired. This is especially true today, since the load on the organs of vision is enormous. The antioxidant properties of lutein eliminate the excess of free radicals and protect the cells of our body from aging.

For prevention and treatment

Jam from patissons completely preserves all the useful substances that are contained in these vegetables. Regular use of these vegetables leads to the order of metabolism. Therefore, a sweet billet can be used as a winter health remedy. Then the fats, proteins and carbohydrates are properly digested, bile is better separated, and glycogen, important for energy recovery, begins to accumulate where necessary in the liver and muscles.

Recommendations of doctors

Jam from patissons for the winter must necessarily be prepared for people who suffer from diseases of the gastrointestinal tract, liver and gall bladder. It is important for them to include the vegetable in the diet, as a permanent and compulsory component. Fiber, contained in the patissons, gently stimulates the work of the intestines, while simultaneously preventing the processes of fermentation and constipation.

Pregnant women are very desirable to include it as often as possible in their diet, as the more you consume patissons, the better the kidneys work. Even meat becomes easily digestible, if you supplement it with this wonderful vegetable. Alkaline compounds of the patisson neutralize its oxidizing effect. However, jam to meat does not fit very well, but after the main dish you can drink green tea with it.

Thanks to the large amount of potassium and magnesium, the patissons are an excellent means of preventing many diseases. Among them - hypertension, obesity, kidney and liver diseases.

Basic recipe

Recipes of jam from patissons can vary depending on taste preferences. Each hostess knows what her family loves more, and can change the basic recipe. Even diabetics and people who control their weight can safely cook it for themselves, using as a sweetener fructose, stevia and other sugar substitutes. The taste will vary slightly, but not too critical. So, let's look at how to make the simplest jam. You need 1 kg of fresh vegetables, a similar amount of sugar and 500 ml of water.

First, prepare the vegetables. For this, the patissons must be cut into pieces and rid of the seeds. If the skin on them is hard and badly cut, clean it with a knife. Then the pieces fall into cold water for 6 hours, and then they are removed and left to dry on the table. Get the meat grinder, now you need to twist all the vegetables into a homogeneous mass. At the same time, you can put the pelvis on fire. In it we pour out water and add sugar. From this will be brewed syrup. It is enough to stir regularly, so that the syrup is dissolved, and bring the mixture to a boil.

Pour the prepared vegetables into hot syrup. Now you need to boil the jam from the patissons for the winter. Recipes are usually offered to cook the mixture for about 30 minutes. Check it for readiness is very simple. It is enough to drop a little mixture on a clean plate. If it does not spread, you can turn it off. Density of jam dial when cooling.

Harvest for the winter

To spend the whole winter enjoying a useful product, you need to take care of proper storage. For this you will need dry, sterile jars. As soon as the jam has been turned off, you can start preparing packagings. Rinse the cans well in water, and sterilize in the usual way. Most often, the hostess chooses a treatment option over the steam, but someone uses a microwave or an oven. Here it is yours.

Warm sterile jars fill with hot jam and roll up with metal covers. You do not need to turn them around, nor do they need to be sterilized in boiling water. It's enough to make them up and wrap them up. In a day you can put the jam in the cellar. Now you can at any time get it and eat it with a natural product.

Filling with taste

Some people like it very much in a classic way, while others think that it turns out a very boring sweetness that needs something to be spiced up. If you like amber, yellow and sweet and sour taste, then jam from patissons with lemon will be an excellent option. Citrus aroma completely interrupts the "vegetable" taste of dessert and makes it an ideal option for a morning toast. And the bouquet turns out not to be an example richer. In addition, the patisson in combination with lemon is twice as useful.

Technological subtleties

As a basis, we take a classic recipe. For 1 kg of vegetables, two large lemons are required. Patissons are washed, peeled and cut into small cubes. The recipe slightly changes the taste, the vegetables become very similar to pineapples. Lemons need to be washed and rubbed on a fine grater. To prepare the syrup, 400 ml of water is brought to a boil, add sugar and prepare the syrup. It spreads the scallops and is brought to a boil. Now the fire must be turned off, add lemons and leave to stand for 2 hours. After that, bring the mixture back to the boil and cook until ready. It is very important not to make the fire too strong for the mixture not to burn out.

The sun in the kremanka

If you want none of the guests to guess exactly what you made this dessert from, then try making a jam of squash with orange. It tastes like a mixture of pineapple and orange. Even if you are skeptical about such experiments (jam from zucchini, tomatoes), you definitely like it. So, cooking does not take much energy, and the result will both surprise and surprise.

You will need three large oranges, 1 kg of zucchini and four glasses of sugar. Zucchini will need to be washed, peeled and seeds removed. Now the flesh is rubbed on the grater. As you can see, each recipe is original, but because the taste turns out each time a little different. The resulting mass should be covered with sugar and cleaned in the cold for 6 hours.

The next stage will be heating. The pan is placed on a fire and brought to a boil. Cook about 20 minutes, always stirring. After that, remove the saucepan from the heat and allow to cool completely. Now the mass is placed in the refrigerator for at least 4 hours.

As you can see, it takes a lot of time, so it's best to cook on the weekends. While the patissons are standing in the fridge, you need to peel oranges and finely chop. Once again bring the mixture to a boil, add the oranges and cook for another 15 minutes. The next to last stage will be cooling and tincture in the refrigerator for another 4 hours. In the final, the jam boils once more, and in a warm form is poured into jars. It remains to roll up and put away for storage.

For every taste

When sour lemons are combined with neutral patissons and sweet oranges, the ideal dessert is obtained. Therefore, if you want to surprise especially choosy guests, then this recipe is especially for you. Jam from patissons with lemon and orange is distinguished by its bright taste and tremendous aroma. So, for the preparation of one serving you will need 2 kg of young zucchini, 2 lemons and two oranges, as well as 1 kg of sugar.

Squash need to be washed and cut into cubes. If the fruit is not too young, then the skin needs to be cut. Now cut them into small cubes, fill with sugar and leave for 2-3 hours, so that the vegetables can give juice. It is best to do this immediately in the cooking bowl. Now put it on the fire, bring to a boil and stir for 20 minutes. When the mass cools down, add finely chopped lemons and oranges, without peeling them off. Once again, boil the jam for 20 minutes. After cooling, the procedure is repeated once more, and then the mixture is poured over the cans and rolled up.