Zucchini- apricot jam

 
                           Zucchini- Apricot Jam
 
 Recipe By     : Linda Wabick
 Serving Size  : 5    Preparation Time :0:25
 Categories    : canning and freezing
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          zucchini -- peeled and grated
    6      cups          sugar
      3/4  cup           pineapple -- crushed
      1/2  cup           lemon juice
    1      package       apricot gelatin
 
 Place zucchini and sugar in large, heavy sauce pan.  Cook over low heat until s
 ugar is dissolved.  Bring to a boil - cook for 15 minutes.  Add pineapple with 
 juice and lemon juice.  Boil 6 minutes.  Remove from heat - mix in gelatin powd
 er, stir well. Pour into sterilized jars. Seal - store in frig or freezer.   Ma
 kes 5 pints
 
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 NOTES : Use any size zucchini - the large ones are great for this.