Peach Zucchini Jam
The smell and taste of apricot zucchini jam brings back many happy memories of my grandmother; it was always a favourite of mine. It takes a little extra work than most jam recipes but it is worth it. Make up a double batch to put in cute little jars like these, tie a bow around them, and if your graphically crafty, print out a sticker label for the top and give them to your favourite people as gifts this Christmas. I didn’t have any apricots on hand this time around but with the zucchini from the garden, I whipped up a batch of peach zucchini jam instead and it was equally as delicious, simply substitute peaches for apricots in the recipe.
- 3 c. peeled shredded zucchini
- 4 c. sugar
- ½ c. lemon juice
- 2 c. peeled and diced peaches or apricots
- 1 large. pkg. apricot or peach Jello(depending on the fruit you use)
- Before you start, sterilize all jars and lids. If I have a lot, I run them through the dishwasher on the hotest cycle (no soap). If you only have a few or don't have a dishwasher just boil the jars/lids in a dutch oven on the stove for 20 minutes, remove with tongs and let air dry. Do not touch until you are ready to pour the jam into the jars.
- Bring zucchini, sugar, lemon and peaches OR apricots to a boil
- Simmer 15 minutes, stirring occasionally.
- Using a submersible hand blender, blend until it's of a smooth consistency. If you prefer some fruit chunks in your jam, don't blend as much.
- Add Jello and stir well.
- Pour into jars and tighten lids right away. Leave alone until all jar seals have popped. Some recipes call for a waz seal, I don't use this method; I rely on the heat to seal the lids and for the most part all my jars "pop" or seal shut, as long as I leave them alone. It may take a few hours.
- This jam may take few days to "set" so you will want to make ahead.