Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Zucchini Apricot Jam
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- #21170
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
6 cups zucchini, peeled and grated
6 cups sugar
3/4 cup crushed pineapple in juice
1/2 cup lemon juice
2 packages (2 ounce size) peach or apricot gelatin
directions
Cook zucchini and sugar for 15 minutes. Add pineapple and juice. Continue cooking for 6 minutes.
Remove from heat and add gelatin. Stir well and seal into jars.
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nutrition data
33 calories, 0 grams fat, 9 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
June 20, 2020
This is delicious