Veras Apricot Zucchini Jam Recipes

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ZUCCHINI-APRICOT JAM



Zucchini-Apricot Jam image

Update: This jam is very sweet, so I made another batch doubling the apricots to 1 pound. It's a much more balanced result. I've updated the quantity below. This is a lovely, tasty and sweet way to use up some of those zucchini that are taking over your garden. Great for gifts. It's an adaptation of a recipe I found in "A Passion for Preserves".

Provided by Deb Wolf

Categories     Fruit

Time 45m

Yield 7 half pint jars, 112 serving(s)

Number Of Ingredients 5

1 lb dried apricot
2 lbs zucchini (trimmed, seeded and peeled before weighing)
2 lemons, juice and zest of
6 cups sugar
3 slices fresh gingerroot (optional)

Steps:

  • Place the apricots in a bowl, cover with cold water, cover bowl and soak overnight in the refrigerator.
  • The next day, simmer the apricots in the water until tender. Drain well and chop coarsely. Set aside.
  • Get your canning equipment and jars ready.
  • Prepare the zucchini - cut off the ends, peel, seed if large, cut into chunks and weigh.
  • Microwave zucchini in a minimal amount of water in a covered, vented bowl 10-12 minutes.
  • While the zucchini is cooking, wash the lemons, grate off the zest, cut in half and ream out the juice.
  • Drain the zucchini well. Puree in food processor, blender or mash with a potato masher.
  • Put the zucchini in a very large (3 quart)bowl, add the apricots, sugar, lemon zest and lemon juice.
  • Stir well - it will become liquidy.
  • Ladle half the mixture into a 2 quart microwave safe glass bowl. Don't use plastic - the jam gets too hot for plastic when it cooks.
  • Microwave 7 minutes on 100% power, stirring every 2-1/2 minutes.
  • Hint: Use a small note pad to note a tick mark for every stir so you don't lose track of how long it's been cooking.
  • Add the ginger, if using.
  • Microwave 12 - 16 minutes longer, stirring every 4 minutes until it will set a gel.
  • I use the cold plate method to determine if it's ready to set: at the start of cooking place a small plate into the freezer. After you start timing the cooking in 4 minute intervals and the jam has cooked for a total of 8 minutes, take the plate out of the freezer. Place a drop (about 1/2 tsp.)on the plate. Return the plate to the freezer and wait 2 minutes. Don't cook the jam while you are waiting. Take the plate out again. Draw a line through the drop of jam. If the jam doesn't run back together, it's set. If it does, continue cooking and testing in 4 minute intervals.
  • When ready to set, remove the ginger slices and ladle the jam into hot sterilized jars, leaving 1/4" headspace. Wipe the rims clean, put hot lids in place and tighten to just finger tight.
  • Process in boiling water bath 5 minutes.
  • Repeat steps for remaining mixture.

Nutrition Facts : Calories 52.8, Sodium 1.2, Carbohydrate 13.6, Fiber 0.4, Sugar 13, Protein 0.2

VERA'S APRICOT-ZUCCHINI JAM



Vera's Apricot-Zucchini Jam image

Vera got this recipe from another family member. I really love this jam and it is freezer jam. I don't know how many servings this makes, so the servings are a guess.

Provided by AshK5246

Categories     Breakfast

Time 55m

Yield 4 pints, 30 serving(s)

Number Of Ingredients 6

6 cups zucchini, grated
1 cup water
6 cups sugar
2 tablespoons lemon juice
20 ounces crushed pineapple, with juice
5/8 ounce apricot gelatin, two boxes

Steps:

  • Bring water and zucchini to a low boil and cook for 6 minutes.
  • Add sugar, lemon juice, and pineapple.
  • cook another 6 minutes.
  • Add Jell-o powder and cook another 6 minutes.
  • Pour into containers and freeze.

Nutrition Facts : Calories 170.6, Fat 0.1, Sodium 2.8, Carbohydrate 43.8, Fiber 0.4, Sugar 43.3, Protein 0.4

6 EASY STEPS TO ZUCCHINI JAM



6 Easy Steps to Zucchini Jam image

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

6 cups of grated zucchini (peeled)
1/2 cup water
6 cups sugar
1/3 cup lemon juice
1 (20 ounce) can crushed pineapple in juice
1 (6 ounce) box cherry Jell-O
1 (2 ounce) box surejell fruit pectin

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.

ZUCCHINI JELLY



Zucchini Jelly image

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

6 cups peeled, seeded, and shredded zucchini
6 cups white sugar
1 (15.25 ounce) can crushed pineapple, drained
½ cup lemon juice
1 (6 ounce) package strawberry flavored Jell-O® mix

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

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