Here’s a handwritten recipe found in a large collection, date unknown. Recipe is typed below as-is along with a scanned copy.
Mock Apricot Jam With Zucchini
Simmer 6 c. grated, peeled zucchini 10 min.
Add 6 c. sugar
1/4 c. lemon juice,
1 – 20 oz can crushed pineapple
2 small or 1 large box of apricot gelatin mix
Cook until sugar is dissolved, put into sterilized jars.
Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.
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6 Responses to Mock Apricot Jam With Zucchini – Handwritten Recipe
I tried this but my jam didn’t set up. I did it last night and this morning it is still runny. I boiled my jam for 10 minutes after I put them in my jars to be sure they sealed. Would this cause the problem
I love this jam – but last year it didn’t set up well. Does the squash need to be drained first? I used the quick set inversion method and athough it sealed, it was not set up very well.
Mine did same thing, but once I put it in the fridge it set right up. I even made it half sugar half Splenda and it set up fine once it was cold, so you might want to give it another try. It was soooo good!
Try leaving the gelatin out till you’ve cooked it to dissolve the sugar. Then let it set for 5 to 10 minutes then stir in the gelatin place in jars add hot lid and rings and invert each jar on a cooling rack.
Sometimes jam can be tricky. I’ve used a similar recipe and it worked, but I’ve misplaced it. Since you had a problem, i think I will add a package of unflavored gelatin to the recipe. That should firm it. When I made this before, my son in law didn’t know it was zucchini.
did you drain the pineapple? You didn’t add water to the gelatin? did you use the big box of gelatin? or 2 or the 3 oz size? or only 1 small box?
boiling the jars after canning shouldn’t make it not set up. it didn’t set up because there was too much liquid. maybe you didn’t use enough gelatin?
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