Courgette Conserve Recipes
COURGETTE CONSERVE
An easy conserve that'll blow your standard chutneys out of the water. For extra spice, add some shredded fresh ginger
Provided by Barney Desmazery
Categories Condiment
Yield makes 3 jars
Number Of Ingredients 3
Steps:
- Tip the courgette into a preserving pan with the sugar and slowly bring to a boil over a low heat.
- Skim off any scum that comes to the surface and then tip in the lemon zest and juice and boil the mixture until it reads 104C on a cooking thermometer. Keep bubbling the mixture until a spoonful on a frozen plate wrinkles when pushed. Test every 5 mins.
- Leave the mix to cool slightly then ladle into sterilised jars and keep somewhere cool and dark for up to one year. Use as you would any other lemony jam or instead of mango chutney.
Nutrition Facts : Calories 32 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein
6 EASY STEPS TO ZUCCHINI JAM
This is a wonderful recipe for someone who is just starting out in the world of Jellies, Jams and Preserves. It is a simple yet delicious way to start your learning experience.
Provided by Serena 485247
Categories Low Protein
Time 20m
Yield 5 pints
Number Of Ingredients 7
Steps:
- Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
- Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
- Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
- Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
- Add surejell and boil for 1 minute.
- Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
- Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
- NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.
COURGETTE JAM
Courgette Jam, the best ever.
Provided by bonohammer
Time 30m
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Put peeled courgettes in food processor and blast until almost chopped.
- Add drained pineapple and give a short blast to finish. It needs to be fine but not too fine but not pulp.
- Scrape into jam pan, add lemon juice and sugar. Give it a good stir to get the juices running.
- Put on a low heat and stir until all the sugar granules have melted then bring to boil and boil fast for 4 minutes only.
- That's it. Pot into hot sterilized jars and seal.
ZUCCHINI JELLY
This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
Steps:
- Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
ZUCCHINI JAM
Posted in response to a recipe request. I have never tried this recipe therefore I am not sure of the result. I would think that you could change the flavor of the jell-o to suit your fancy.
Provided by Malriah
Categories Jellies
Time 35m
Yield 8 cups, aproximately
Number Of Ingredients 5
Steps:
- Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
- Allow to boil for 15 minutes.
- Add, sugar, Jello and pectin and stir until dissolved.
- Continue boiling for 10 minutes, stirring occasionally.
- Pour into sterilized jars and seal.
Nutrition Facts : Calories 790.2, Fat 0.2, SaturatedFat 0.1, Sodium 223.2, Carbohydrate 200.9, Fiber 2, Sugar 189.3, Protein 5
ZUCCHINI PINEAPPLE JAM
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. -Kathy Weese, Jackson, Ohio
Provided by Taste of Home
Time 30m
Yield 8-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
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