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Recipe by: toscana
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See below ingredients and instructions of the recipe
6 c Zucchini-peeled and grated 5 c Sugar
1/4 c Water 13 oz Crushed pineapple
1 pk Sure-Jell 6 oz Apricot Jello
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard
boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add
apricot Jello. Stir well. Pack in sterilized jars and seal.
I use the Sure-Jell Light and use only 3 1/2 cups sugar. This is an orange
colored jam and really tastes great...unless you don't like apricots or
pineapple!
English celebrity chef also known as The Naked Chef. BBC food television shows.

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

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