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Zucchini-Apricot Jam

You need 6 cup peeled and shredded or grated zucchini. No water. Just low heat, simmer (10 minutes) stirring constantly, then add: 6 cup sugar, 1 cup crushed pineapple including juice, 1/2 cup lemon juice or real lemon juice.

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Boil 6-10 minutes (all of it). Remove from heat. Add 6 oz. apricot Jello powder (2 small boxes and 1 large box). Makes 4 pints, put in jars and seal. Makes beautiful yellow jam. So very good!

By Robin

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By Vivien R. (Guest Post)
April 2, 20050 found this helpful

Should this be sealed with waterbath method? If so for how long,or is this just to keep in fridge?

 
By Sabrina (Guest Post)
April 2, 20050 found this helpful

Robin,
Here are thanks in advance: from my neighbors, friends, co-workers, bosses, etc...
Every year my garden over produces zucchinis, dozens of them. After making breads, dehydrating, endless stir-frys, donations and roadside selling, I remain mother of many zucchinis. Now I know what to do with them.

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Thanks.

 

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