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Zucchini Peach Jam
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Serves/Makes:8 haslf pints

  • 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)
  • 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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