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Zucchini Jam with Orange
Instructions
I prepare the necessary ingredients.
If the zucchini has soft skin, don't peel it; if the skin is dense and tough, it's better to cut it off. Cut the zucchini lengthwise and remove the soft, seedy part with a small spoon.
Cut the zucchini into rectangular pieces 1–1.5 cm.
Chop the oranges to the same size, with the peel on – the peel is very aromatic and gives the jam a special originality.
Place all the chopped ingredients in a pot or metal jam basin.
Add the sugar.
Mix the ingredients and place them in the refrigerator for 8 hours.
After 8 hours, a pleasant smell appears and the zucchini and oranges release a large amount of juice.
Boil the mixture for 2–3 minutes once it comes to the boil.
Set the pot aside for 8 hours, then boil it again for 2–3 minutes. A little foam may gather – skim it off.
Let the jam steep for another 8 hours, then boil it for the third and final time, 2–3 minutes. The zucchini pieces take on an amber transparency and resemble candied fruit.
Distribute the hot mass into the prepared jars.
Once the lids are securely screwed on, turn the jars upside down. After about an hour, return them to their original position; once they have cooled, transfer them to the pantry, where they keep for up to a year.
Tips
- 1
Three boils of 2–3 minutes each – the secret of the candied texture. In a single boil the pieces won't soak through. Repeated three times, with an 8-hour rest in between, they turn amber.
- 2
Oranges with the peel – the secret of the aroma. The zest contains essential oils; without it the jam will be "bland".
- 3
Milk zucchini – the secret of the texture. Young zucchini have tender flesh and almost no seeds. For older ones, cut out the middle.
- 4
Skim off the foam – for a clean colour. Foam with impurities spoils the clarity of the syrup. The same principle works for other kinds of zucchini jam.
FAQ
Which zucchini should I choose? +
Ideally, young milk zucchini or courgettes (18–22 cm long, tender skin, few seeds). Alternatives: white-fruited zucchini (Aeronaut, Gribovsky), yellow courgettes (Zolotinka – a bright colour). Fresh ones are firm, glossy, with no dents or blemishes. Not suitable: overgrown ones with tough skin and large seeds (cut everything out). Don't peel milk zucchini – the skin is thin and tender. For a premium result, use farm-grown ground zucchini. Frozen zucchini are not suitable (they lose their shape during cooking).
What can replace the orange? +
Alternatives: lemon (1 – more sour, brighter), lime (2 – a tropical note), grapefruit (1 – with a bitter edge), mandarin (3 – milder). Fresh citrus is the premium option. Don't use: waxed citrus (rinse it with boiling water), juice from a carton (no zest). Keeping the peel on is essential – it is aromatic. For a "classic" result, use only orange. For a "sharp" version, use orange plus half a lemon. For a premium result, add 1 tsp of vanilla or cinnamon.
How long does the jam keep? +
In sterile, sealed jars at room temperature – up to 1 year. In a cool cellar – up to 1.5 years. Once opened, in the refrigerator – 2–3 weeks. Label the jars with the canning date. If mould or fermentation appears, don't open it – throw it away. Don't store it in the sun – the colour will "fade". It is best used within the first 6–8 months. Seal it in small 750 ml jars – they are easier to open. If it crystallises, warm it in a water bath for 10 minutes.
What do I serve the jam with? +
A classic with tea: with toast, crêpes, fritters. With cottage cheese or a cottage-cheese bake. With vanilla ice cream or yoghurt. As a filling for shortcrust pies. As a layer in a sponge cake. With cheeses (brie, camembert, goat) – a "French" presentation. With hot waffles and croissants. On buttered sandwiches. With a cup of green or black tea. With coffee and milk. For a premium presentation, with cheese crackers. A versatile, unusual jam for surprising your guests.
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