The recipe for jam from berries and vegetables Alycha yellow, as a rule, has small sweet and sour fruit. It is very well combined in canned food not only with other fruits and berries, but also with some vegetables. Very often it is used not only for cooking jam, but also for giving "pineapple" taste to courgettes in compotes. Jam, cooked with cherry plum and zucchini on pineapple juice, has its own unique taste, and zucchini are almost not recognizable.
Ingredients:- Alycha 500 g
- Courgette 500 g
- Pineapple juice 500 ml
- Sugar 1300 g
- Step 1 To prepare the jam, you need to take a ripe yellow cherry plum, zucchini, sugar and pineapple juice.
- Step 2 Squash squash the skin, cut in half, remove the seeds with a tablespoon, and cut the flesh into small cubes.
- Step 3 Alychu put in a colander and thoroughly washed in running water, and then together with a vegetable marrow place in the cooking pot.
- Step 4 Dissolve the sugar in pineapple juice, bring to a boil with constant stirring and boil for 2-3 minutes. Then the solution is filtered through a boiled flannel or a gauze folded in 3-4 layers and brought back to boiling.
- Step 5 Pour the plum and zucchini with hot syrup and leave for 5 hours to impregnate.
- Step 6 After the tasting, boil the plum and zucchini on low heat for 7-8 minutes (counting from the beginning of boiling) and stand for 4 hours.
- Step 7 Put the dishes back on the fire for another 10 minutes, and then remove and again withstand for 4 hours.
- Step 8 Cook the jam for 10 minutes, constantly removing the foam. Ready to cook to cool, and then put it in dry sterilized jars, cover with boiled lids and cork.