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    You are in: Home / Recipes / Zucchini-Apricot Jam Recipe
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    Zucchini-Apricot Jam

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Deb Wolf's Note:

    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".

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    Ingredients:

    Serves: 112

    Yield:

    half pi ...

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on July 29, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2009

      55

      When making it, I cut this recipe in half & did not go through with the actually canning, since I was gifting several half-pint containers to friends to begin using immediately! VERY, VERY TASTY JAM, & an enjoyable twist to regular apricot jam! Thanks for posting the recipe! [Tagged, made & reviewed in Healthy Choices ABC tag]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini-Apricot Jam

    Serving Size: 1 (23 g)

    Servings Per Recipe: 112

    Amount Per Serving
    % Daily Value
    Calories 52.7
     
    Calories from Fat 0
    82%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1.2 mg
    0%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 13.0 g
    52%
    Protein 0.2 g
    0%

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