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Zucchini in a quick preserve.

Zucchini in a quick preserve

Cups and cups of shredded zucchini are the surprise ingredient in this preserve. Combined with pineapple and apricot or peach gelatin, it takes on a sweet, fruity flavor. Spread it on toast or muffins.

Quick to make, the preserve keeps in the refrigerator for several months. If you have a productive garden, consider giving a few jars to friends.

Zucchini Refrigerator Preserve

3 pounds (about 14 medium-size) zucchini, ends trimmed

4 cups sugar

1/2 cup lemon juice

1 can (8 1/4 oz.) crushed pineapple, drained

1 package (6 oz.) apricot- or peach-flavor gelatin

Using a food processor or the large holes of a hand grater, shred the zucchini; you need 8 cups, firmly packed. In a 4- to 6- quart kettle, combine shredded zucchini, sugar, lemon juice, and pineapple. Bring to boil over high heat, then reduce heat and boil gently until reduced to 8 cups, about 12 minutes; stir frequently.

Remove from heat and stir in gelatin. Cool, then spoon into clean containers. Cover and chill until cold, about 4 hours. Serve, or cover and store in the refrigerator up to 1 month. Makes about 8 cups--

Photo: Combined with pineapple, lemon juice, and fruit gelatin, mounds of shredded zucchini make a quick refrigerator preserve
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Aug 1, 1984
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