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Christmas Spiced Zucchini Jam

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Rate this recipe 4.1/5 (38 Votes)

Ingredients

  • 2-3 lbs zucchini
  • unpeeled but cored
  • 3.5 oz dried apricots cut into 4
  • 3.5 oz raisins blond
  • 2.5 cups preserving sugar
  • 1 vanilla pod
  • 1 stick of cinnamon
  • 1 lime zest and pulp separate
  • 1 teaspoon gingerbread spice

Details

Level of difficulty Easy
Preparation time 30mins
Cost Budget Friendly

Preparation

Step 1

The day before, place in a pan, zucchini cut into small pieces, lemon pulp, zest, cinnamon and whole vanilla bean
-cover with preserving jelly sugar. Cover and let stand 24 hours

Step 2

First cooking: mix and cook about 20 min, cool and rest for 24 hours.

Step 3

Prepare the jam jars by sterilizing 30 min in a steamer.

Step 4

Cooking jam: Remove the vanilla bean, the cinnamon stick, and lemon zest. Prepare the vanilla bean, open, scrape the seeds and add them in the mixture with apricots and raisins. Bring to a boil 5 to 10 minutes. Add the gingerbread spices, mix well.

Step 5

Pour jam into the jars, close with lids and put the pots back.

Step 6

Optional: Cut the scraped bean into 4 pieces and place in each pot before filling it with jam.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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