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Zucchini-Apricot Jam |
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- 6 cup peeled and shredded or grated zucchini
No water. Just low heat, simmer (10 minutes) stirring constantly, then add: 6 cup sugar, 1 cup crushed pineapple including juice, 1/2 cup lemon juice or real lemon juice.
Boil 6-10 minutes (all of it). Remove from heat. Add 6 oz. apricot Jello powder (2 small boxes and 1 large box). Makes 4 pints, put in jars and seal. Makes beautiful yellow jam. So very good!
By Robin
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RE: Zucchini-Apricot Jam
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Post By Sabrina (Guest Post)
(04/02/2005)
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Robin,
Here are thanks in advance: from my neighbors, friends, co-workers, bosses, etc...
Every year my garden over produces zucchinis, dozens of them. After making breads, dehydrating, endless stir-frys, donations and roadside selling, I remain mother of many zucchinis. Now I know what to do with them.
Thanks.
RE: Zucchini-Apricot Jam
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Post By Vivien R. (Guest Post)
(04/02/2005)
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Should this be sealed with waterbath method? If so for how long,or is this just to keep in fridge?
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