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Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 5 cups grated zucchini
- 5 cups sugar
- 1 15 ounce can crushed pineapple with juice
- 3 tablespoons lemon juice
- 2 small boxes apricot jello
Method
- Cook zucchini and sugar over medium heat at a slow boil for 5 minutes.
- Remove from heat and add pineapple and lemon juice.
- Then cook on slow for another 5 minutes.
- Add jello mix and mix well and pour into sterilized jars.
- Seal and refrigerate.
- Makes 5 pints.