Mock Apricot Preserves
Yield: about 6 pints 
 
6 cup  peeled and grated zucchini
6 cup  sugar
1   2 can crushed pineapple
2 small  pkg apricot Jello
 
In a large saucepan, bring zucchini to a boil; cook for 6 minutes. Add sugar 
and crushed pineapple, juice and all. Mix well; return to a boil, boiling for 
another 6 minutes. Remove from heat; stir in apricot Jello. Stir well. Spoon 
into hot cleaned jars and seal in a water bath for 10 minutes. 
 
 
 
 
(ID: 79738) Mirror: rec.food.recipes: Mon, Jan 6, 2003


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