Squash jam

Dried apricots are washed and thoroughly soaked in hot water, and then lightly dried (it is enough to put dried apricots in a sieve and let the water drain).
Zucchini must be washed, peeled and seeds, and then cut into pieces.
Lemon should be washed and peeled and pitted.
Dried apricots and zucchini are crushed with a meat grinder or blender, and then lemon is crushed separately.
Three lemon peels on a grater.
A mixture of dried apricots and zucchini is placed in an enameled saucepan, lemon is added, sugar is poured and thoroughly mixed.
Jam should be cooked on low heat for about 40 minutes until thick, stirring occasionally and removing the foam.
Ready-made squash jam is still hot laid out in clean, dry jars and rolled up with lids.
After complete cooling, the jars should be stored in a darkened place at room temperature.
For those who do not like very sweet jam from zucchini, you can reduce the amount of sugar, especially if dried apricots come across quite sweet.