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Ingredients
- 6 c. zucchini
- 6 c. sugar
- 1/2 c. real lemon juice
- 1 (20 oz.) can crushed pineapple
- 3 small boxes apricot jello
Method
- Peel and grate zucchini.
- Mix all ingredients, except jello, together; boil for 15 minutes.
- Add jello; stir well.
- Pour into jars and seal.
- Makes 5 pints.