This is Jeannie Larue's Recipe:
6 cups sugar
6 cups shredded peeled zucchini
1 8oz can crushed pineapple, undrained
1/4 cup lime juice
2 3oz packages pineapple jello
1 tsp rum extract
Combine sugar, zucchini, pineapple and lime juice. in a Dutch oven. Bring to a boil. Boil 10 minutes stirring constantly. Remove from heat and stir in gelatin and extract until gelatin is dissolved. Pour into jars leaving 1/2 in head space. Refrigerate 3 weeks, freeze 1 year, or process 5 minutes.
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