Below I will tell you more about how to make zucchini and pineapple jam. It is better to use zucchini young, with a thin skin. Pineapple can be taken fresh or frozen. Canned is also fine, but this may require slightly less sugar. Lime can be replaced with lemon, add star anise to taste. This jam is well suited as a filling for pies.
Prepare all ingredients.
Cut the pineapple into small cubes.
Transfer the sliced pineapples to a bowl, add half the sugar. Leave it on for 2 hours until they let out the juice.
Cut the zucchini into small cubes too. If the zucchini is tough, remove the skins and seeds first. Cover with the remaining sugar and leave for half an hour.
Combine zucchini and pineapple, add sliced lime wedges. Bring to a boil over medium heat, boil for 3-4 minutes. Then leave to cool completely. Repeat 2-3 more times.
Add star anise for the last time, bring to a boil and cook for 20 minutes.
Transfer the jam to a clean, sterilized jar.
Zucchini jam with pineapple is ready!
Categories: Diet recipes