Ingredients for Zucchini Apricot Jam
- Dried Apricot
- 2 pounds zucchini, peeled, seeded, and finely chopped
- Lemons, Juice And Zest Of
- 3 cups granulated sugar
- Fresh Gingerroot
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How to Make Zucchini Apricot Jam
- Wash, peel, seed, and finely chop the zucchini.
- Pit and chop the apricots.
- Combine the chopped zucchini, apricots, sugar, lemon juice, and lemon zest in a large, heavy-bottomed saucepan.
- If using pectin, follow the package directions for adding it to the mixture.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Once boiling, reduce the heat to medium-low and continue to stir frequently to prevent sticking.
- Simmer for 40-45 minutes, or until the jam reaches setting point (a small amount dropped onto a chilled plate should wrinkle when pushed with a finger).
- Remove from heat and skim off any foam that has formed on the surface.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, seal, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Allow the jars to cool completely. Check for a good seal (the lid should not flex). Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
52g
Fat
0g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Condiments Etc Fruit Vegetables Easy Microwave Low Fat Summer Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Healthy 2 Low In Something Squash Equipment Number Of Servings
