Zucchini Jam - cooking recipe

Ingredients

6 c. grated, peeled zucchini
1 (20 oz.) can crushed pineapple, well drained
6 c. sugar
1 Tbsp. lemon juice
1 large box orange or apricot jello

Preparation

Place fresh shelled nuts
in
shallow
pan.
Set pan in warm, not hot, oven (300\u00b0)
until nuts are dry.
Do not brown. Boil pint jars 5 minutes.
Invert to drain dry.
Pack hot nuts into jars, leaving
1/2 inch headspace.
Adjust caps.
Process pints 10 minutes at 5 pound pressure.
If you prefer, nuts may be processed in boiling
water
bath
for 20 minutes.
Let the water in canner stand well below the tops of the jars.