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Ingredients
- 3 c. peeled and grated zucchini
- 1 small can crushed pineapple (undrained)
- 1/2 c. lemon juice
- 3 c. sugar
- 1 small pkg. apricot or peach jello
Method
- Boil zucchini for 6 minutes.
- Drain.
- Add pineapple, lemon juice and sugar.
- Stir and boil for 10 minutes.
- Add jello.
- Stir well.
- Place in jars and refrigerate.
- Makes 4 1/2 jars.