Title: Zucchini Peach Jelly
Categories: Preserve Canning
Yield: 7 1/2 pints

6	c	Shredded peeled zucchini
6	c	Sugar
2	tb	Lemon juice
8	oz	Can crushed pineapple with juice
2	pk	(3 oz each) peach-flavored gelatin

In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice. Bring to a boil. Cook, stirring often, at a full boil for 10 minutes. Remove from the heat. Stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator.

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