Here is a great canning recipe for all of you who have a zucchini abundance in your home gardens this year. With the addition of the apricot gelatin, it gives it a nice fruity taste to it. This recipe will make approximately 8 (8 ounce) jars of jam.
Zucchini Apricot Jam Recipe
6 cups zucchini (peeled, seeded and grated)
6 cups granulated sugar
3/4 cup crushed pineapple, undrained
1/2 cup lemon juice
1 (6 ounce) box apricot gelatin mix
Place the shredded zucchini and granulated sugar in a large saucepan or kettle. Simmer mixture over low heat until the sugar dissolves. Bring the mixture up to a boil. Cook for 15 minutes, stirring often. Stir in the crushed pineapple with pineapple juice and the lemon juice. Stir until well combined. Simmer for 1 minute longer. Turn off heat and stir in the apricot gelatin mix until well combined. Spoon the mixture into clean stearlized jelly jars. Seal the jars and place them into a hot water bath canner and process for 10-12 minutes.
Thursday, August 30, 2012
Zucchini Apricot Jam Recipe for Home Canning
