Zucchini-Apricot Jam

READY IN: 45mins
Recipe by Deb Wolf

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".

Top Review by Geniale Genie

This is a wonderful recipe. I did make a few change, to take short cuts. I used the recipe for 3 half-pint jars. I hadn't soaked the apricots and wanted to start right away, so I poured boiling water over top and covered. I set aside while preparing other ingredients. I seeded the zucchini but didn't peel it, I cooked it a couple of minutes longer. While that was cooking, I quarted the lemon, removed the seeds and threw the whole thing in the blender. I chopped it up, then drained the apricots and added them. When both were coarsely chopped, I put them into the bowl I would cook them in, added the sugar, then threw the zucchini in the blender and puréed. I added to the rest, cooked for 7 minutes then put everything back in the blender. I processed until smooth, returned to the microwave and proceeded as directed. Since I left the skin on, the colour isn't too appetizing, but it tastes great, very lemony.

Ingredients Nutrition


  1. Place the apricots in a bowl, cover with cold water, cover bowl and soak overnight in the refrigerator.
  2. The next day, simmer the apricots in the water until tender. Drain well and chop coarsely. Set aside.
  3. Get your canning equipment and jars ready.
  4. Prepare the zucchini - cut off the ends, peel, seed if large, cut into chunks and weigh.
  5. Microwave zucchini in a minimal amount of water in a covered, vented bowl 10-12 minutes.
  6. While the zucchini is cooking, wash the lemons, grate off the zest, cut in half and ream out the juice.
  7. Drain the zucchini well. Puree in food processor, blender or mash with a potato masher.
  8. Put the zucchini in a very large (3 quart)bowl, add the apricots, sugar, lemon zest and lemon juice.
  9. Stir well - it will become liquidy.
  10. 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.
  11. Microwave 7 minutes on 100% power, stirring every 2-1/2 minutes.
  12. 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.
  13. Add the ginger, if using.
  14. Microwave 12 - 16 minutes longer, stirring every 4 minutes until it will set a gel.
  15. 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.
  16. 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.
  17. Process in boiling water bath 5 minutes.
  18. Repeat steps for remaining mixture.

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