| | Directions | | To prepare zucchini: peel, cut in half (long ways), remove seeds and cut into strips (about 2 inches thick). Using a shredder or food processor with the shredding blade, shred zucchini. Combine zucchini, pineapple juice, lemon juice, and pectin in a large saucepan and bring to a boil over high heat, stirring continually. Add sugar all at once and stirring until sugar is completely dissolved bring back to a hard boil and boil for (2) minutes. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 9 cups Zucchini (peel, remove seeds and shred) |
| - | | 1 can pineapple juice (46 oz. can) |
| - | | 1/2 cup lemon Juice |
| - | | 2 cups Sugar (measured and set aside) |
| - | | 1 ounce oil of pineapple |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
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