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Zucchini Jam Recipe

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

Contributor:  
Contributor:  
Florence Kinsella
Added: Monday, March 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 cups of peeled & shredded zucchini
6 cups of sugar
1/2 cup lemon juice
1 package of pectin

Directions:
Directions:
Simmer 1/2 hour
Bring to a rolling boil for 6 minutes
Remove from heat and add 1 large (or 2 small) package of Apricot Jello.
Stir well and put into jars.

 

 

 

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