Source:

Charlotte

Serves/Makes:8 haslf pints

Ingredients

• 6 cups (1425 ml) (5-6medium) peeled and grated zucchini
• 6 cups (1425 ml) white sugar
• 3/4 cup (175 ml) crushed pineapple with juice
• 1/2 cup (125 ml) lemon juice, fresh or bottled
• 2 pkgs. of 3 oz (84 grm). peach flavored gelatin (jelly powder)

Preparation

• Stir zucchini and sugar together in large pot.
• Heat, uncovered on medium stirring a few times until it comes to a boil.
• Boil gently for 15 minutes, stirring occasionally.
• Add pineapple with juice and lemon juice; stir.
• Return to a boil.
• Boil, uncovered for 6 minutes, stirring occasionally.
• Stir in gelatin until it dissolves; skim off foam.
• Pour into hot sterilized jars to within 1/4 inch of top.
• Seal.

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