Ingredients for Vera's Apricot Zucchini Jam
- 4 cups chopped zucchini
- 1 cup water
- 4 cups granulated sugar
- 1/4 cup lemon juice
- Crushed Pineapple
- Apricot Gelatin
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How to Make Vera's Apricot Zucchini Jam
- Wash and chop 4 cups of zucchini into small pieces.
- In a large saucepan, combine the chopped zucchini with 1 cup of water. Bring to a low boil over medium heat and cook for 6 minutes, stirring occasionally.
- Add 4 cups of granulated sugar, 1/2 cup of apricot preserves, 1/4 cup of lemon juice, and 1 cup of crushed pineapple (drained). Stir well to combine.
- Continue cooking for another 6 minutes, stirring frequently to prevent sticking.
- Stir in 1 (3 ounce) package of orange flavored Jell-O powder. Cook for an additional 6 minutes, or until the mixture begins to thicken slightly. Remove from heat.
- Skim off any foam that has formed on the surface.
- Ladle the hot jam into sterilized freezer-safe jars, leaving 1/2 inch headspace. Wipe the rims clean.
- Seal the jars and let them cool completely before freezing.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
173g
Fat
0g
Carbs
14g
