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Prep Time: 5 Minutes Cook Time: 21 Minutes |
Ready In: 26 Minutes Servings: 10 |
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If you are like me you look for anyway to use your zucchini. This recipe came from the Cooking in the Valley (1874-1999) 125th Anniversary Cookbook of Ebenezer Lutheran Church. Ingredients:
6 cups zucchini (ground) |
6 cups sugar |
1/2 cup lemon juice or 1 tablespoon lemon concentrate |
1 can crushed pineapple (large can with juice) |
2 packages apricot gelatin |
Directions:
1. Boil the zucchini and sugar for 10 to 15 minutes.
2. Stir continuously so the mixture does not burn.
3. Add lemon juice and pineapple and boil 6 minutes together with the boiled zucchini mixture.
4. Remove from heat and add 2 packages apricot jello.
5. Cover with paraffin wax and then cover with jar cover and seal.
6. I just cover the jar with a lid and store in the refrigerator.
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