"The belly rules the mind."--Spanish Proverb

Zucchini Jam Recipe

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This recipe for Zucchini Jam, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jayne Zens
Added: Monday, September 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 cups zucchini(peeled and ground with seed taken out)
5 cups sugar
1/2 cup lemon juice
1 cup undrained crushed pineapple
1(3oz) pkg. apricot jello

Directions:
Directions:
Boil zucchini for 10 to 15 minutes. To drained zucchini add sugar, lemon juice, and pineapple. Boil for 6 minutes. Take from heat and add jello. Seal with hot lids and jars or paraffin wax.

Number Of Servings:
Number Of Servings:
4 Pints
Personal Notes:
Personal Notes:
I also put dried apricots into this.I sliced them into small pieces and added it when you add the sugar and lemon juice.

 

 

 

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