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Zucchini jam with dried apricots

0
1023
Kitchen Russian
Calorie content 218.4 kcal
Portions 1 port.
Cooking time 9 h.
Proteins * 0.8 gr.
Fats * 0.4 gr.
Carbohydrates* 67.4 g
* per 100 gr. product
Zucchini jam with dried apricots
Content

Juicy and light zucchini are in perfect harmony with dried fruits. Citrus in the preparation also plays an important role as a thickener and natural preservative. Due to dried apricots, the jam is obtained with an appetizing amber hue, and one wants to try it sooner.

Ingredients

Cooking process

step 1 out of 9
Wash the zucchini and cut the skin off. Cut the vegetables into cubes and place them in a bowl where you will cook the jam.
step 2 out of 9
Pour sugar into the zucchini, stir and leave for 2 hours for juice to appear.
step 3 out of 9
Put dishes with zucchini on a low heat and boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
step 4 out of 9
Soak dried apricots in boiling water for 20 minutes, transfer to a colander and remove the liquid.
step 5 out of 9
Grind the zucchini with an immersion blender into a smooth puree.
step 6 out of 9
Pour the lemon over with boiling water and twist with dried apricots through a meat grinder directly with the peel.
step 7 out of 9
Transfer the resulting mass to the squash puree and stir until smooth.
step 8 out of 9
Put the jam on low heat and after boiling, cook for 15-20 minutes, stirring so that it does not burn.
step 9 out of 9
Place the hot jam in sterile jars and immediately seal with boiled lids. Turn the cans over and wrap them in a warm blanket for 6 hours to slowly cool the contents.

Bon Appetit!

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