This is an old handwritten recipe written on a white, lined index card, date unknown. The recipe is typed below as-is.
Zucchini Freezer Jam
6 c. grated zucchini – peel & seed
3/4 c. water
1/2 c. bottled lemon juice
6 c. sugar
1 c. crushed pineapple drained
2-3 oz. apricot Jello
Boil zucchini & water 8 minutes. Add 1/2 c lemon juice, sugar, pineapple–Bring to boil, stirring until sugar is dissolved. Boil 15 min–Remove from heat and add jello–Stir until dissolved-freeze in containers.
Keep in freezer.
Yield 7 pints
(Better to make half of recipe as it sticks while boiling & must be stirred almost constantly).