Ingredients Jump to Instructions ↓

  1. 6 med Zucchini, peeled and shredded

  2. 6 cups sugar

  3. 1/2 cup lemon juice

  4. 1 (15 1/2-ounce) can crushed pineapple, drained

  5. 1 (6-ounce) pkg. orange gelatin

  6. 1-2 tsp. grated orange rind

  7. COOK zucchini in boiling water to cover 15 minutes. Drain well.

  8. BRING zucchini, sugar, lemon juice, and pineapple to a boil over medium heat, stirring often; reduce heat, and cook 6 minutes. Remove from heat, and stir in gelatin and orange rind until gelatin dissolves.

  9. PACK hot mixture into hot jars, filling to within 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

  10. 15 minutes, and refrigerate up to

  11. 1 month.

  12. YIELD: 4 pints


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