Shakin & Bakin Foodie Blog

Every year my hubby and I look forward to planting our annual garden and one of the things we love to grow is Zucchini. However, we always end up with more than we can use so I look for recipes that use Zucchini that I can freeze or home can for later use.

When I can homemade zucchini apricot jam, this is the recipe that I like to use.

You will need:

6 1/4 cups zucchini (peeled and finely grated)
1 cup of tap water
6 cups of granulated sugar
2 tablespoons of lemon juice (bottled or fresh)
1 (20 ounce) can crushed pineapples
2 (3 ounce) packages apricot gelatin mix (usually found boxed)

Start out by cooking your fresh zucchini in water over medium heat. You want to bring it to a rapid boil and then reduce the heat and simmer for 7 to 10 minutes. Stir in your granulated sugar, lemon juice, crushed pineapples (juice drained) and gelatin mix. Bring your mixture back up to a rapid boil and cook for 8 additional minutes. Once it is done, ladle mixture into hot sterlized canning jars. You will want to process them according to your operator's manual. I usually do mine for 10 minutes in a water bath canner. You can also seal your jars with paraffin if desired instead of water bath canning them.