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Zucchini Apricot Jam

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ready in: under 30 minutes
serves/makes:   5 pints

recipe id: 21170

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6 cups zucchini -- peeled and grated
6 cups sugar
3/4 cup crushed pineapple in juice
1/2 cup lemon juice
2 (2 oz) pkg peach or apricot Jello


Cook zucchini and sugar for 15 minutes. Add pineapple and juice. Continue cooking for 6 minutes. Remove from heat and add Jello. Stir well and seal into jars.

added by Carol Carol.A


33 calories, 0 grams fat, 9 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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