How to Make Zucchini Mincemeat - A Step-by-Step Guide

Zucchini mincemeat is a delicious and easy-to-make dish that is perfect for those looking for a healthy and satisfying meal. This recipe combines the fresh flavors of zucchini with the savory taste of mincemeat, creating a dish that is both hearty and flavorful. Whether you are a seasoned cook or just starting out in the kitchen, this recipe is sure to become a favorite in your household.

Zucchini mincemeat is a versatile dish that can be enjoyed on its own or paired with a side of ...

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Ingredients

  • 6 cups peeled, chopped zucchini
  • 6 cups apples - peeled, cored and chopped
  • 2 cups raisins
  • 1 cup dried currants
  • 1 cup distilled white vinegar
  • 1 orange, juiced and zested
  • 2 cups brown sugar
  • 2 cups white sugar
  • 1 ½ tablespoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tablespoons dry bread crumbs, if needed (Optional)
  • 4 (1 pint) canning jars with lids and rings

Information

  • Prep Time: 1 hr 30 mins
  • Cook Time: 2 hrs
  • Additional Time: 1 hr
  • Total Time: 4 hrs 30 mins
  • Servings: 16
  • Yield: 4 pints

  • In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.
  • Nutrition

    288 cal.

    • Total Fat: 0g
    • Saturated Fat: 0g
    • Sodium: 92mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 4g
    • Total Sugars: 66g
    • Protein: 2g
    • Vitamin C: 17mg
    • Calcium: 55mg
    • Iron: 1mg
    • Potassium: 438mg