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zucchini apricot jam



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  • Carbohydrates: 52.8
  • Fats: 0.0
  • Dietary Fiber: 52.0
  • Minerals: 0.0
  • Proteins: 0.0
  • Vitamins: 0.0
  • Water: 4.0


  1. Place the apricots in a bowl
  2. Cover with cold water
  3. Cover bowl and soak overnight in the refrigerator
  4. The next day
  5. Simmer the apricots in the water until tender
  6. Drain well and chop coarsely
  7. Set aside
  8. Get your canning equipment and jars ready
  9. Prepare the zucchini - cut off the ends
  10. Peel
  11. Seed if large
  12. Cut into chunks and weigh
  13. Microwave zucchini in a minimal amount of water in a covered
  14. Vented bowl 10-12 minutes
  15. While the zucchini is cooking
  16. Wash the lemons
  17. Grate off the zest
  18. Cut in half and ream out the juice
  19. Drain the zucchini well
  20. Puree in food processor
  21. Blender or mash with a potato masher
  22. Put the zucchini in a very large bowl
  23. Add the apricots
  24. Sugar
  25. Lemon zest and lemon juice
  26. Stir well - it will become liquidy
  27. Ladle half the mixture into a 2 quart microwave safe glass bowl
  28. "dont use plastic - the jam gets too hot for plastic when it cooks"
  29. Microwave 7 minutes on 100% power
  30. Stirring every 2-1 / 2 minutes
  31. Hint: use a small
  32. Add the ginger
  33. If using
  34. Microwave 12 - 16 minutes longer
  35. Stirring every 4 minutes until it will set a gel
  36. "i use the cold plate method to determine if its ready to set: at the start of cooking place a small plate into the freezer"
  37. After you start timing the cooking in 4 minute intervals and the jam has cooked for a total of 8 minutes
  38. Take the plate out of the freezer
  39. Place a drop on the plate
  40. Return the plate to the freezer and wait 2 minutes
  41. "dont cook the jam while you are waiting"
  42. Take the plate out again
  43. Draw a line through the drop of jam
  44. "if the jam doesnt run back together
  45. Its set"
  46. If it does
  47. Continue cooking and testing in 4 minute intervals
  48. When ready to set
  49. Remove the ginger slices and ladle the jam into hot sterilized jars
  50. Leaving 1 / 4" headspace
  51. Wipe the rims clean
  52. Put hot lids in place and tighten to just finger tight
  53. Process in boiling water bath 5 minutes
  54. Repeat steps for remaining mixture

Step 31

Total Time in Minute 45

Ingredients Count 5

cooking zucchini apricot jam

See More Relate Photo


Dried apricot



Juice and zest of


Fresh gingerroot

zucchini apricot jam Related Video

































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