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Recipe: Mock Apricot Jam (using zucchini, crushed pineapple and Jello)

Preserving - Jams, Jellies
MOCK APRICOT JAM

"My mother gave me this, and where she got it I do not know."

6 cups grated, peeled zucchini
6 cups sugar
1/4 cup lemon juice
1 (20 oz.) can crushed pineapple
2 boxes (3 oz. each) apricot Jell-O (My mother used to used other flavors of gelatin mix as well)

Simmer zucchini 10 minutes. Add remaining ingredients; cook until sugar is dissolved. Put into sterilized jars. Cool, then put on lids and store in refrigerator.

From: Judi, CA, 08-05-97
MsgID: 3158530
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - August 2015 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:
Jam and Jelly Recipes
Apricot Recipes
Zucchini Recipes

"Enjoy it with toast and biscuits in late spring, with butter cookies in summer, and with peanut butter for back-to-school lunches in fall." - From: The Kitchen Garden Cookbook

Good for slathering with cream cheese on a cracker or with lamb, pork, or beef as a condiment or glaze." - From: Soaked, Slathered, and Seasoned

From: Better Homes and Gardens Food Gifts from Your Kitchen
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