Anna

17 of September 2019

Zucchini-pineapple jam (Ohio)

INGREDIENTS:

3 cups zucchini, peel and remove the seeds of bitterness, grate

2 cups of sugar

1/4 cup lemon juice

280 grams canned, chopped pineapple, drained

1 package dry strawberry jelly

PREPARATION:

  • In a large pot, mix zucchini and sugar. Bring to the boil. Stirring constantly cook 6 minutes.

  • Add lemon juice and pineapple; cook, stirring, 8 minutes.

  • Add jelly; cook 1 minute.

  • Remove from heat; if the resulting foam on the surface - to remove.

  • Pour into jars, twist, and vice versa to put on the lid, to cool.

ABOUT RECIPE:

  • I changed the proportions in the recipe Weese Kathy Jackson, Ohio.

  • One cup of zucchini can be changed to add fresh raspberries and raspberry jelly, or add the apricots and apricot jelly or lemon; flavor combinations may be many.

  • Jam can also translate into plastic cups and refrigerate up to three weeks.

Apricot (peach)-zucchini jam (Illinois)

INGREDIENTS:

3 cups peeled, grated (small mesh) zucchini (pits removed)

2 (1.5) cup of sugar

1/2 cup lemon juice

1-2 teaspoons chopped fresh ginger (optional)

2 cups of sliced apricot (peeled, sliced peaches)

1 large (double) apricot jelly pack (peach)

PREPARATION:

  • Zucchini, sugar, lemon juice, apricots add to a large pot and bring to a boil.

  • Simmer for 15 minutes, stirring occasionally.

  • The whole mix to silky or leaving some fruit in pieces.

  • Add powdered jelly, mix.

  • Jam pour into small jars, close and leave to cool.

  • Store in refrigerator for up to 6 months.

ABOUT RECIPE:

  • I prefer apricot jam with zucchini, which, out of season, use dried apricots.

  • With a small amount of jam (half ingredients), it can be stored in plastic containers for direct use (in a refrigerator for one month).

SEE ALSO:

WALDORF

SALAD

BAGEL

AND LOX

lane cake.jpg

DELICATE

MIMOSA

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