Zucchini-Apricot Jam
Zucchini-Apricot Jam is an easy dinner. Made with 6 c. zucchini, peeled and grated, 6 c. white sugar, 3/4 c. crushed pineapple (undrained), 1/2 c. lemon juice and 1 (6 oz.) pkg. apricot gelatin dessert, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Place zucchini and sugar in large heavy saucepan; cook over low heat until sugar is dissolved.
Bring to a boil; cook for 15 minutes.
Add pineapple with juice and lemon juice.
Boil 6 minutes.
Remove from heat; mix with gelatin powder.
Stir well. Pour into sterilized jars.
Store in refrigerator.
Yield: 5 pints.
π· Perfect Pairings
Complete your meal with these
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