Zucchini Jam

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  • 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.

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