Apricot-Zucchini Jam - cooking recipe

Ingredients

8 c. peeled, seeded and finely chopped zucchini
1 c. water
2 Tbsp. lemon juice
1 (20 oz.) can crushed pineapple
2 (3 oz.) pkg. apricot gelatin
6 c. sugar

Preparation

Wash and sterilize 6 pint jars in boiling water.
Keep warm until ready to use.
Place the zucchini in a heavy saucepan with the water.
Cook for 6 minutes.
Stir in the lemon juice, sugar and pineapple and boil for 6 minutes.
Stir in the apricot gelatin and boil for an additional 6 minutes.
While hot, pour into the prepared jars and seal.
(Best if refrigerated several hours before serving.)
Makes 5 to 6 pints.