ZUCCHINI-APRICOT JAM

Zucchini-Apricot Jam image

Update: This jam is very sweet, so I made another batch doubling the apricots to 1 pound. It's a much more balanced result. I've updated the quantity below. This is a lovely, tasty and sweet way to use up some of those zucchini that are taking over your garden. Great for gifts. It's an adaptation of a recipe I found in "A Passion for Preserves".

Provided by Deb Wolf

Categories Fruit

Time 45m

Yield 7 half pint jars, 112 serving(s)

Number Of Ingredients 5

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Ingredients

1 lb dried apricot
2 lbs zucchini (trimmed, seeded and peeled before weighing)
2 lemons, juice and zest of
6 cups sugar
3 slices fresh gingerroot (optional)

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.