6 cups zucchini
6 cupa sugar
1 cup crushed pineapple with juice
2-3 oz. boxes apricot jelly powder
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Cook zucchini until tender.
Add sugar, pineapple and lemon jucie and boil for 20 mins.
Add jello and stir to dissolve.
Pour into jars and seal.
I use 1/2 pint jars for this Jam.
Keep Jars and lids warm. Let sit until set.
NOTE;
I sterlize everything when I am canning.
If its is jam or fruits, or vegetables, sterlize all jars and lids.
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