Zucchini Jam

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.

• Ready In: 26 mins
• Yields: 1 batch of jam

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.