"Hunger is the best sauce in the world."--Cervantes

Zucchini Jam Recipe

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This recipe for Zucchini Jam, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marg Ball
Added: Wednesday, September 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 Cups Zucchini peeled and grated
6 Cups sugar
1/2 Cup Lemon Juice
1/2 Cup Crushed Pineapple
1 Large Pkg. Apricot Jello

Directions:
Directions:
Cook zucchini until clear. Drain and add sugar, lemon juice and pineapple. Cook 6 minutes. Add Jello, stir until dissolved. ladel into hot jelly glasses and seal with lids or paraffin.

 

 

 

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