Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 514.73 Kcal (2155 kJ) | ||
| Calories from fat | 5.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 1% | |
|---|---|---|---|
| Sodium | 11.16mg | 0% | |
| Potassium | 1200.91mg | 26% | |
| Total Carbs | 130.42g | 43% | |
| Sugars | 118.68g | 475% | |
| Dietary Fiber | 5.54g | 22% | |
| Protein | 5.25g | 10% | |
| Vitamin C | 46.8mg | 78% | |
| Iron | 3mg | 17% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 187.47 Kcal (785 kJ) | ||
| Calories from fat | 1.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 1% | |
|---|---|---|---|
| Sodium | 4.06mg | 0% | |
| Potassium | 437.39mg | 26% | |
| Total Carbs | 47.5g | 43% | |
| Sugars | 43.22g | 475% | |
| Dietary Fiber | 2.02g | 22% | |
| Protein | 1.91g | 10% | |
| Vitamin C | 17mg | 78% | |
| Iron | 1.1mg | 17% | |
| Calcium | 21.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Apricot Balls
Dried apricot, Desiccated coconut and 2 more.. -
Apricot Orange Almond Jam
Dried apricot, Oranges, Cinnamon, Sugar, Lemons and 1 more.. -
Dried Fruit Compote
Dried apricot, each cut into thirds (8 oz) and 7 more.. -
Versatile Buttermilk Bread - Banana or Zucchini
Sugar, Butter or 1/2 cup margarine, softened, Eggs and 11 more.. -
Hungarian Pancakes
Dried apricot, Water, Grated fresh lemon rind, Sugar and 10 more.. -
Nutty Apricot Muffins
Dried apricots, cut up, Boiling water, Butter, softened and 10 more.. -
Zucchini Marinata (Marinated Zucchini Salad)
Zucchini, washed, sliced paper thin (or comparable squash... and 6 more.. -
Delicious Zucchini French Fries
Zucchini , small, Lemon (you need the juice from 1/2 ) and 6 more.. -
Lemon Zucchini
Zucchini (green squash), Lemon, Salt, Black pepper and 3 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
