Zucchini jam with pineapple juice: how to use leftover vegetable

While the zucchini season is still in full swing, you should make as many dishes with this vegetable as possible. These can include a variety of casseroles, roasts, and sauces. Canned zucchini are also very popular.

Food blogger Volodymyr Yaroslavskyi shared a recipe for making extremely tasty and very unusual preserves with this vegetable. He explained how to make zucchini jam. This dish will definitely please and surprise everyone who tastes it at least once.

Ingredients

• peeled zucchini - 800 g
• pineapple juice - 750 ml
• sugar - 350 g
• turmeric - a pinch
• cardamom - a pinch
• cinnamon
• cloves - a pinch

Method of preparation

1. Peel zucchini and remove the middle. Cut everything into fairly small cubes.

2. In a saucepan, mix the zucchini, sugar, pineapple juice, lemon juice if desired, 3-5 cardamom seeds and turmeric.

3. Bring to a boil and simmer over medium heat for several hours until the zucchini is transparent and the syrup thickens.

4. Pour into sterilized jars and close with the lids