 |
Zucchini- Apricot Jam
Recipe By : Linda Wabick
Serving Size : 5 Preparation Time :0:25
Categories : canning and freezing
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups zucchini -- peeled and grated
6 cups sugar
3/4 cup pineapple -- crushed
1/2 cup lemon juice
1 package apricot gelatin
Place zucchini and sugar in large, heavy sauce pan. Cook over low heat until s
ugar is dissolved. Bring to a boil - cook for 15 minutes. Add pineapple with
juice and lemon juice. Boil 6 minutes. Remove from heat - mix in gelatin powd
er, stir well. Pour into sterilized jars. Seal - store in frig or freezer. Ma
kes 5 pints
- - - - - - - - - - - - - - - - - -
NOTES : Use any size zucchini - the large ones are great for this.
|
