FoodTurn your zucchinis into sweet winter delights

Turn your zucchinis into sweet winter delights

Do you have zucchini in your garden? You’re probably already wondering what else to make with it. The harvest is abundant; this vegetable has been produced exceptionally well. That's why we're suggesting another idea. I saw this one from my neighbor.

You can use zucchini for sweet preserves.
You can use zucchini for sweet preserves.
Images source: © Getty Images | DEA / G.PISACANE

Zucchini is a vegetable with many benefits. One of the most important is its versatility. You can make both savory and sweet dishes from it. And when it comes to homemade preserves, zucchini can be pickled, fermented, made into mustard, or even jam.

Try it sweet

The biggest advantage of zucchini is its neutral taste. Therefore, it is easy to season or combine with various additives to make savory or sweet preserves. The savory ones are more popular. Everyone has their favorite recipe for pickled zucchini, for example, with turmeric or curry. Sweet preserves are slowly gaining recognition as well. You can make jam from zucchini, cover it with sugar, and "turn it" into pineapple. This sweet zucchini is perfect for winter cakes and desserts but can also be served with meat.

Choose the mature ones

You can prepare both green and yellow zucchini this way. It is always worth picking fresh and firm specimens. In this recipe, the larger and more mature ones will work best. Yellow zucchini is considered softer and sweeter, while green zucchini has tougher skin. Both contain plenty of minerals and vitamins. The most important are vitamins A, C, and K and minerals such as magnesium, potassium, calcium, and iron.

Sweet zucchini

Ingredients:

          
  • 5.5 lbs of zucchini (peeled and seeded)
  • 1.8 lbs of sugar
  • 2 teaspoons of citric acid
  • 4 teaspoons of vanilla sugar

Preparation method:

  1. Peel the zucchini and remove the seed cores. Cut the remaining flesh into small cubes and place them in a large bowl.
  2. Sprinkle the prepared zucchini with citric acid and vanilla sugar, then cover it with sugar. Mix everything thoroughly.
  3. Cover the bowl with a cloth and set it in a cool place for about 12 hours. Stir the zucchini a few times in between.
  4. After 12 hours, transfer the zucchini along with the juice to a pot and bring it to a boil. Cook over low heat for about 15-20 minutes. It should be soft but not overcooked.
  5. After cooking, transfer the zucchini and juice to sterilized jars. Seal the jars and pasteurize them for a few minutes.
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