Zucchini Preserves

6 ingredients
5 steps

Ingredients

  • 6 c. grated zucchini, peeled
  • 1/2 c. lemon juice
  • 1 c. undrained crushed pineapple
  • 6 c. sugar
  • 6 oz. apricot or orange jello
  • 1/2 envelope Knox gelatine

Directions

  1. 1
    Bring the zucchini slowly to a boil; boil for 12 to 15 minutes.
  2. 2
    Add the lemon juice, pineapple and sugar.
  3. 3
    Boil for 10 minutes; take off heat.
  4. 4
    Add the jello and gelatine; mix real well.
  5. 5
    Pour into jars and seal, or cover with paraffin or keep in freezer.

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