Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Apple, Apricot and Zucchini Relish




Source of Recipe


Brenda Lee-Olson


Recipe Introduction


Confettura di Mele, Zucchine ed Albicocche

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.




List of 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



Recipe



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.

Yield: Several jars apple, apricot and zucchini relish.

BWB 15 minutes