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Zucchini Jam
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6 c. grated, peeled zucchini
6 c. sugar
2 tbsp. lemon juice
1 (20 oz.) can crushed pineapple,
well drained
2 (3 oz.) pkgs. apricot gelatin
Add 1 cup water to zucchini, bring to boil and cook 6 minutes. Add sugar, lemon juice and pineapple and cook 6 more minutes. Add apricot gelatin and cook 6 minutes more. Seal in jelly glasses or pint jars.
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