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Zucchini Apricot Jam

Ingredients

6 c. grated zucchini

6 c. sugar

1 c. crushed pineapple, drained

1/2 c. lemon juice

2 (3 oz.) boxes apricot Jello

Instructions

Peel and grate zucchini. Boil 10 minutes. Add sugar, pineapple and lemon juice. Boil six minutes more. Remove from heat and add Jello; stir well. Put into hot sterilized jars and seal.

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