Debbie Hetrick’s Zucchini Jam
Contributor: Enid Sanderson
2002 Cowley Cookbook
6 cups zucchini, chopped
Cook 1 hour on low heat, then add:
1 cup crushed pineapple
2 T lemon juice
6 cups sugar
Add 1 package SureJell or pectin
Boil for 5 minutes; remove from heat.
Add 1 (6 oz) package apricot jello
Put in hot jars and seal.