recipe: Zucchini Jelly

Zucchini Jelly

Zucchini Jelly
  • Prep Time: 45 m
  • Calories: 30 kcal

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  1. Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
  2. Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
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