Zucchini Jam by whodunitrdr

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whodunitrdr 44

"This is an unusual way to use up some of that excess zucchini. Don't tell the kids there is zucchini in this, they will never know it."
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Ingredients

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Original recipe yields 96 servings

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Directions

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  1. Heat zucchini, salt and water slowly in large kettle and cook until soft.
  2. Add pectin and bring to a hard boil.
  3. Add sugar and pineapple; bring back to boiling and boil 5 minutes.
  4. Remove from heat; add Jello & stir until well mixed.
  5. Ladle into sterilized jars and seal.
  6. Makes about 8 cups.
  7. NOTES : If you are using the giant zukes, remove the seeds before grating them.

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