Zucchini Jam Recipe

6 cups sugar

1/2 cup lemon juice

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

1 (6-ounce) pkg. orange gelatin

1-2 tsp. grated orange rind

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

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.

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.

15 minutes, and refrigerate up to

1 month.

YIELD: 4 pints