Zucchini Preserves
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 | | Zucchini Preserves |
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2 sm. boxes apricot Jello
6 c. shredded zucchini
6 c. sugar
1 (20 oz.) can crushed pineapple with
juice
2 tbsp. lemon juice
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| Instructions |
| Add 1 cup water to 6 cups zucchini. Bring to boil and cook 6 minutes. Add 6 cups sugar and pineapple, 2 tablespoons lemon juice; cook another 6 minutes. Add 2 boxes Jello and cook another 6 minutes, 18 minutes total. Put in clean jars and seal. Makes 5 pints. |
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