6 cups zucchini, peeled and ground 6 cups sugar 1 small can crushed pineapple 2 tablespoons lemon juice 2 small packages apricot Jello
Mix sugar and zucchini and let stand 20 minutes Bring to boil for 6 minutes. Add can crushed pineapple plus lemon juice. Boil 6 minutes. Add 2 small packages apricot Jello. Stir to dissolve. Preserve as desired.
I used other fruit Jello flavors with equally good results.
43 calories, 0 grams fat, 11 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.