Veras Apricot Zucchini Jam Recipes

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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

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

ZUCCHINI JAM



Zucchini Jam image

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

8 cups zucchini, peeled, seeded and pureed
1 cup lemon juice
2 (6 ounce) packages raspberry Jell-O gelatin
6 cups sugar
1 (1 3/4 ounce) package pectin

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 JAM



Zucchini Jam image

Make and share this Zucchini Jam recipe from Food.com.

Provided by grandma2969

Categories     Low Protein

Time 35m

Yield 8 pints

Number Of Ingredients 6

6 cups ground zucchini, use food processor
6 cups granulated sugar
1 1/2 cups drained crushed pineapple
1 tablespoon lemon juice
3 drops red and yellow food coloring
1 (3 ounce) pkd apricot gelatin

Steps:

  • Peel zucchini and remove seeds, grind.
  • Drain 15 minutes in a colander over a bowl. combine all ingredients except gelatin, and boil for 20 minutes.
  • Add gelatin.
  • Stir well and fill jars.
  • Seal with lids.

Nutrition Facts : Calories 664.8, Fat 0.3, SaturatedFat 0.1, Sodium 27.5, Carbohydrate 167.1, Fiber 1.4, Sugar 158.3, Protein 5.1

ZUCCHINI JAM



Zucchini Jam image

If you are like me you look for anyway to use your zucchini. This recipe came from the Cooking in the Valley (1874-1999) 125th Anniversary Cookbook of Ebenezer Lutheran Church.

Provided by Charlotte J

Categories     Vegetable

Time 26m

Yield 1 batch of jam

Number Of Ingredients 5

6 cups zucchini (ground)
6 cups sugar
1/2 cup lemon juice or 1 tablespoon lemon concentrate
1 can crushed pineapple (large can with juice)
2 packages apricot gelatin

Steps:

  • Boil the zucchini and sugar for 10 to 15 minutes.
  • Stir continuously so the mixture does not burn.
  • Add lemon juice and pineapple and boil 6 minutes together with the boiled zucchini mixture.
  • Remove from heat and add 2 packages apricot jello.
  • Cover with paraffin wax and then cover with jar cover and seal.
  • I just cover the jar with a lid and store in the refrigerator.

Nutrition Facts : Calories 4797.3, Fat 2.7, SaturatedFat 0.7, Sodium 72.7, Carbohydrate 1231.3, Fiber 7.8, Sugar 1219.3, Protein 9.4

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.

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