Zucchini Preserves

6 c. peeled and ground zucchini
1/4 c. lemon juice
1 c. undrained crushed pineapple
6 c. granulated sugar
1 – 6 oz. pkg. jello (any flavor)

Slowly bring zucchini to a boil (Do Not add water). Boil 12 to 15 minutes. Stir in lemon juice, pineapple and sugar. Bring to boil and boil for 15 minutes. Take from heat and stir in jello. (We prefer apricot) Put into freezer containers or jars to can. To can, bring just to a boil.

Fresh Tomato Relish

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Apple Pie Filling to Can