Name: Zucchini jam with dried apricots
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Cuisine: Russian
Ingredients: Sugar - 4 tbsp.; vegetable marrow - 1 pcs.; Spearmint - to taste; Dried apricots - ½ glass

Russian

Discover the amazing zucchini jam with dried apricots – it's not just a sweet treat, but a true treasure trove of fiber and vitamins, enriched with the healing properties of dried apricots. It's perfect for both young and overripe zucchinis that you want to give a new lease on life. The dried apricots will give the neutral zucchini a vibrant flavor with a slight tartness and fill the jam with a subtle, slightly spicy aroma. From the specified amount of ingredients, you will get one 0.3-liter jar.

Begin by preparing: thoroughly rinse the dried apricots and spread them on paper towels to dry completely. Then, wash the zucchini and carefully wipe them with napkins, removing any excess moisture. Prepare a 0.3-liter jar with a screw-on lid. To ensure sterility, place the jar and lid in boiling water for 10 minutes.

Peel the zucchini. Halve them and carefully scoop out the soft seedy core. Dice the zucchini into 1-1.5 cm cubes.

Transfer the diced zucchini to a saucepan and sprinkle evenly with sugar. Shake the saucepan to ensure the sugar is well distributed over the vegetables.

Cut the dried apricots into pieces approximately 7-8 mm in size. Add the chopped dried apricots to the pot with the zucchini and sugar.

Place the pot with zucchini and dried apricots over medium heat. Wait until the mixture boils. Skim off any foam that forms and cook the jam for about 25-35 minutes, or until it reaches a thick, syrupy consistency, stirring occasionally.

Fill the sterilized jar with hot jam. Tightly screw on the lid and turn the jar upside down. Allow the jam to cool to room temperature, then store it in a cool place.

Serve this delightful zucchini and dried apricot jam with crispy rice cakes, garnished with fresh mint for an extra touch of elegance.

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Zucchini jam with dried apricots

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