 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is great! Something different to do with an abundance of fresh garden zucchini. The pineapple-apricot combo is really a nice change of pace. Gift from a Dear 86 year old LADY! Easy too. Great gift idea. Ingredients:
6 cups peeled grated fine zucchini |
6 cups sugar |
2 tablespoons lemon juice |
1 (20 ounce) can crushed pineapple, drained well |
1 cup water |
1 (3 ounce) box apricot jell-o |
Directions:
1. In a saucepan place zucchini and water, bring to a boil and boil 10 minutes.
2. Add sugar, lemon juice and pineapple.
3. Cook 10 minutes.
4. Stir in apricot Jello and cook 10 minutes.
5. Pour into hot, sterile pint jars and adjust lids.
6. Cool completely.
|
|