Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, zucchini jam (vegan). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Zucchini Jam (Vegan) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Zucchini Jam (Vegan) is something which I’ve loved my entire life.
Great recipe for Zucchini Jam (Vegan). My old wish was to create something like a dessert out of veggies, so this recipe is one of those ideas when i use a veggie in a sweet dish. Use it on toast for example!
To begin with this particular recipe, we must first prepare a few components. You can cook zucchini jam (vegan) using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini Jam (Vegan):
- Get 1 small zucchini
- Take 2 apples
- Make ready 4 tsp cinnamon
- Get 4 tbsp sugar
- Get 2 tbsp lemon juice
- Get 70 g golden raisins
Given the location of the company is where you start the production of homemade and organic jams taking advantage of the resources of the area and putting value on traditional cuisine. Combine the dry ingredients in a large bowl. In a separate bowl stir together the applesauce, vanilla, oat or almond milk and maple syrup. Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
Instructions to make Zucchini Jam (Vegan):
- Shred the peeled apples and the zucchini into small thin pieces. Put it in a tall pan on the stovetop with the sugar, lemon juice and cinnamon.
- Stir it frequently and add some water if needed to avoid sticking to the bottom of the pan.
- Cook it on slow fire until the zucchini and apples "fall into themselves" and become creamy.
- When its ready add the golden raisins and put it into glass jars, turn the jars upside down, and let the jam cool off upside down.
- When its cold you can put it in the fridge. Let me know if you tried this recipe :)
Add, sugar, Jello and pectin and stir until dissolved. Pour into sterilized jars and seal. Since making my first zucchini noodle lasagna last year, my mandoline has become a go-to kitchen tool. Zucchini gives baked goods delicious moisture without affecting the taste. I've been baking cakes, muffins, and bread for years with great results.
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