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Ingredientes
- 6 c. peeled and grated zucchini
- 6 c. sugar
- 1 x (#2) can crushed pineapple
- 2 sm pkg apricot Jello
Direcciones
- In a large saucepan, bring zucchini to a boil; cook for 6 min. Add in sugar and crushed pineapple, juice and all. Mix well; return to a boil, boiling for another 6 min. Remove from heat; stir in apricot Jello. Stir well. Spoon into warm cleaned jars and seal in a water bath for 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 820 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 313mg | 9% |
| Total Carbs 210.24g | 56% |
| Dietary Fiber 1.3g | 4% |
| Sugars 207.88g | 139% |
| Protein 1.97g | 3% |
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