Zucchini Peach Jelly

by Ginger Adams

Servings: 7 pints

INGREDIENTS

6 c Shredded peeled zucchini
6 c Sugar
2 tb Lemon juice
8 oz Can crushed pineapple with
-juice
2 pk (3 oz each) peach-flavored
-gelatin

INSTRUCTIONS

In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice. Bring to a boil. Cook, stirring often, at a full boil for 10 minutes. Remove from the heat. Stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator.

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Tagged: jelliesjams, peachjam add tags

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