Zucchini jam with apricots for the winter: a step-by-step jam recipe

Zucchini is such a versatile product that it is suitable for both savory and sweet dishes. Cakes, cookies and pancakes are made from it, but a particularly interesting option is zucchini and apricot jam for the winter. The abundance of these products in the season is sometimes taken by surprise, the housewives want to keep the maximum of fruits, and then conservation comes to the rescue. The color of the jam will come out a pleasant carrot shade. The smell and taste will be dominated by apricot, and the zucchini will give volume.

The subtleties of making jam from zucchini and apricots for the winter

Compliance with some subtleties will help to prepare jam as close to the ideal as possible:

Before making jam, wash apricots and zucchini thoroughly, this will ensure long-term storage.
Instead of jam, it can easily turn into jam, just change one step in cooking. Remove wet elements from products. In zucchini, it will be pulp with stones, and it is better to replace the apricot with dried apricots.
Jam spilled in jars should be rolled up with new sterile lids, scratched or deformed products will only spoil the product.
You can not overdo the mass of zucchini and apricot on the fire, it will destroy all the useful substances.
If you plan to store jam for a long time, do not roll up the jars with vacuum lids, this will lead to their depressurization or air ingress after 1-2 months.

Required ingredients for the recipe

You will need to prepare the following components:

zucchini - 1 kg;
sugar - 1-1.5 kg;
apricots (can be replaced with dried apricots, but reduce the amount by 2 times) - 500 g;
lemon juice and zest - from 2 lemons;
water - 700 ml.

How to select and prepare ingredients

Take young zucchini, in which case it is not necessary to remove the peel and seeds with pulp. But it is not forbidden to choose old fruits, they are especially suitable for jam, and they will not greatly affect the taste.

To prepare the zucchini, wash well to remove dirt, if necessary, remove the peel with a vegetable peeler or knife, and the seeds with a tablespoon along with the fibers.

If apricots are used, they should not be overripe, but not completely hard. Medium elasticity would be ideal.Wash them thoroughly before cooking and remove the bones by cutting them in half. If it is not possible to select fruits without flaws, then they will need to be removed with a knife.

If, instead of apricots, dried apricots are added, it should be without shine and simple, since it is this that has naturalness and does not contain additives and dyes.

It is important to select zucchini and apricots for jam that are not damaged or spoiled.

Preparation of containers

Jars selected for rolling zucchini jam with apricot should not have any defects, the same applies to lids. Wash the containers well and sterilize, choosing a convenient method.

You can do this in the microwave by pouring about a centimeter of water into the bottom of each container and sending it to the microwave for 3-5 minutes at a power of 800 watts. Or use the calcination in the oven by sending wet jars into it at 160 degrees and get it when the drops on their walls completely disappear.

Hold the screw caps for 15 minutes in boiling water just before twisting the cans, and sterilize the plastic ones together with the containers.

How to make zucchini-apricot jam

Cooking steps:

Grate prepared zucchini on a coarse grater or cut into random pieces and put in a saucepan. Add some water and boil, mash into a puree.
Send apricots cut in half into a separate container. Add a small amount of water and boil. If dried apricots are used, it must be left soaked overnight in 500 ml of water.
Combine the two prepared masses, add sugar, zest and juice from two lemons to them.
Put the container with future jam on a strong fire, and after boiling, reduce it to medium, leave for 35 minutes, stirring often until thickened.
Pour the finished product into hot jars, tighten them with lids.
Turn each container of jam upside down, cover with warm clothes and leave for 24 hours.

Storage conditions

Store cooled jam jars on a common shelf with the rest of the preservation. As a rule, a dark and cool room is used for this. Under such conditions, the jam will be usable for 1 to 3 years.