Zucchini Apricot Jam
Capture the essence of summer in a jar with this delightful Zucchini Apricot Jam! This unique recipe transforms humble zucchini and sweet, tangy dried apricots into a luscious, golden-hued spread that's both surprising and satisfying. The natural sweetness of the ingredients is perfectly balanced with a hint of lemon juice, while simple cooking techniques ensure a jam-like consistency that's ideal for slathering on toast, pairing with cheese, or adding to baked goods. Ready in just over an hour, this small-batch jam is a perfect way to use up surplus zucchini while embracing the cozy, homemade charm of canning. Whether you refrigerate it for quick enjoyment or preserve it for seasonal gifting, this Zucchini Apricot Jam is the epitome of creative kitchen magic.
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Recipe Information
Ingredients
- 4 cups zucchini
- 2 cups dried apricots
- 3 cups granulated sugar
- 1 tablespoon lemon juice
- 1 cup water
Instructions
Wash and peel the zucchini. Remove seeds if the zucchini are large, then grate them using a box grater or food processor until you have 4 cups of grated zucchini.
Chop the dried apricots into small pieces.
In a large heavy-bottomed pot, combine the grated zucchini, chopped apricots, and 1 cup of water. Stir well to mix.
Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for 10 minutes, or until the apricots have softened.
Add the granulated sugar and lemon juice to the pot. Stir until the sugar is completely dissolved.
Increase the heat to medium and bring the mixture back to a gentle boil. Stir frequently to prevent sticking or burning.
Cook for an additional 30 minutes, or until the mixture thickens and reaches a jam-like consistency. To test, place a small spoonful of the jam on a cold plate and allow it to cool. If it wrinkles slightly when pushed with your finger, it's ready.
Once the jam has thickened, remove it from the heat and let it cool slightly.
Transfer the jam to sterilized glass jars while it's still warm. Seal the jars and allow them to cool completely at room temperature.
Store the jam in the refrigerator for up to 3 weeks, or process the jars in a hot water bath for long-term storage, following standard canning procedures.
Nutrition Facts
Calories |
2907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6478 mg | 282% | |
| Total Carbohydrate | 751.6 g | 273% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 715.6 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3199 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
