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zucchini jam


if you are like me you look for anyway to use your zucchini. this recipe came from the cooking in the valley (1874-1999) 125th anniversary cookbook of ebenezer lutheran church.


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  1. Boil the zucchini and sugar for 10 to 15 minutes
  2. Stir continuously so the mixture does not burn
  3. Add lemon juice and pineapple and boil 6 minutes together with the boiled zucchini mixture
  4. Remove from heat and add 2 packages apricot jello
  5. Cover with paraffin wax and then cover with jar cover and seal
  6. I just cover the jar with a lid and store in the refrigerator

Step 6

Total Time in Minute 26

Ingredients Count 5

cooking zucchini jam

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Lemon juice

Crushed pineapple

Apricot gelatin

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