6 EASY STEPS TO ZUCCHINI JAM
This is a wonderful recipe for someone who is just starting out in the world of Jellies, Jams and Preserves. It is a simple yet delicious way to start your learning experience.
Provided by Serena 485247
Categories Low Protein
Time 20m
Yield 5 pints
Number Of Ingredients 7
Steps:
- Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
- Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
- Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
- Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
- Add surejell and boil for 1 minute.
- Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
- Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
- NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.
APRICOT JAM
Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.
ZUCCHINI-APRICOT JAM
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
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.
Nutrition Facts : Calories 52.8, Sodium 1.2, Carbohydrate 13.6, Fiber 0.4, Sugar 13, Protein 0.2
ZUCCHINI JELLY
This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
Steps:
- Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
ZUCCHINI JAM
If you are like me you look for anyway to use your zucchini. This recipe came from the Cooking in the Valley (1874-1999) 125th Anniversary Cookbook of Ebenezer Lutheran Church.
Provided by Charlotte J
Categories Vegetable
Time 26m
Yield 1 batch of jam
Number Of Ingredients 5
Steps:
- Boil the zucchini and sugar for 10 to 15 minutes.
- Stir continuously so the mixture does not burn.
- Add lemon juice and pineapple and boil 6 minutes together with the boiled zucchini mixture.
- Remove from heat and add 2 packages apricot jello.
- Cover with paraffin wax and then cover with jar cover and seal.
- I just cover the jar with a lid and store in the refrigerator.
Nutrition Facts : Calories 4797.3, Fat 2.7, SaturatedFat 0.7, Sodium 72.7, Carbohydrate 1231.3, Fiber 7.8, Sugar 1219.3, Protein 9.4
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