Zucchini-Apricot Jam

Recipe by Deb Wolf
READY IN: 45mins




  • 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.