This is a little unusual by Italian standards -- Artusi doesn't mention it, nor does Ada Boni -- but it is tasty, and a nice accompaniment to boiled meats.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 1/8 pounds (500 g) fairly sweet apples
- 9 ounces (250 g) zucchini
- 9 ounces (250 g) apricots
- A packet of pectin sufficient for this weight of fruit
- About 2 1/4 pounds (1 k) sugar
Preparation:
Wash, peel, and grate the apples and the zucchini. Pit and dice the apricots, and combine the fruit and pectin in a high-sided pot. Cook, stirring lest the mixture scorch, until it comes to a boil; boil it for one minute, slowly add the sugar and continue cooking, stirring; when the jam returns to a boil cook it for 3 minutes, stirring constantly.
Remove the pot from the fire and stir for a minute, or until the foam is reabsorbed. Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars. Cap them, and stand them upside down for 5 minutes. Check the seals by tapping the lids with a knife blade (they should ring), and store the jam in a cool dark place.
Yield: Several jars apple, apricot and zucchini relish.
Remove the pot from the fire and stir for a minute, or until the foam is reabsorbed. Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars. Cap them, and stand them upside down for 5 minutes. Check the seals by tapping the lids with a knife blade (they should ring), and store the jam in a cool dark place.
Yield: Several jars apple, apricot and zucchini relish.
