Recipe for cooking apricot-zucchini jell-o jam

Low-Fat and Low-Calorie Recipes :: Gelatin Desserts

Apricot-Zucchini Jell-O Jam

6 C. zucchini, peeled and cubed
4 C. sugar
1/2 C. lemon juice
1 C. crushed pineapple, drained
2 sm. boxes apricot Jell-O

Boil zucchini with some water for 10 min. Drain. Add sugar, lemon juice and pineapple, and boil 10 min. Add Jell-O. Stir until dissolved. Pour into sterilized, warm jars and seal. Process in boiling water bath for 10 min.