Zucchini Jam

Ingredients

• 6 cups Zucchini, Grated
• ¼ cups Water
• 1 dash Salt
• 1 package Dry Pectin
• 3-½ cups Sugar
• 13 ounces, fluid Crushed Pineapple
• 6 ounces, fluid Package Apricot Jell-o Powder

Preparation Instructions

Heat zucchini, salt and water slowly in large kettle and cook until soft. Add pectin and bring to a hard boil. Add sugar and pineapple; bring back to boiling and boil for 5 minutes. Remove from heat; add Jello and stir until well mixed. Ladle into sterilized jars and seal. Makes about 8 cups.

NOTES : If you are using the giant zukes, remove the seeds and soft, spongy middles before grating them.