- 6 s zucchini, grated, peeled
- 6 s white sugar
- 6 tablespoons lemon juice
- 1 water
- 1 (20 oz.) can crushed pineapple, well drained
- 2 (3 oz.) boxes gelatin (any flavor you like)
Add 1 cup water to zucchini and bring to boil, cooking for 6 minutes. Add sugar, lemon juice and pineapple. Cook 6 more minutes. Add gelatin and continue cooking for another 6 minutes. Seal in jelly jars. Can be frozen.
Posted in Dips, Spreads and Glazes