Veras Apricot Zucchini Jam Recipes

ZUCCHINI-APRICOT JAM

Steps:

• 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.

VERA'S APRICOT-ZUCCHINI JAM

Steps:

• Bring water and zucchini to a low boil and cook for 6 minutes.
• Add sugar, lemon juice, and pineapple.
• cook another 6 minutes.
• Add Jell-o powder and cook another 6 minutes.
• Pour into containers and freeze.

ZUCCHINI AND APRICOT MUFFINS

Steps:

• Preheat the oven to 375 degrees. Oil muffin tins. The recipe makes about 14 1/2-cup muffins.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• In a medium or large bowl, whisk together the oil, eggs, sugar, milk and vanilla. Quickly whisk in the sifted dry ingredients. Fold in the grated zucchini and the dried apricots. Fill muffin tins about 3/4 full.
• Bake 20 to 25 minutes, until the muffins are brown on the edges and a tester comes out clean. Remove from the heat and allow to cool for 10 minutes in the tin, then remove from the tins and allow to cool on a rack.

ZUCCHINI PINEAPPLE JAM

Steps:

• In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.