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2 lb. zucchini, peeled, seeded
and cut in thin strips
1/2 c. lemon juice
1 tsp. grated lemon peel
1/2 tsp. grated orange peel
1 can (13 1/2 oz.) crushed
pineapple, drained
1 pkg. powdered pectin
5 c. sugar
1 tsp. minced crystalized

Bring zucchini, lemon and orange juice and rind to boil;
reduce heat and simmer for about 15 minutes, uncovered, until
tender. Add pectin; place on high heat to a boil. Stir in the
sugar and ginger. Boil hard for 1 minute or until when dipping
a tined fork in and holding up, the jelly will remain in the
tines. Cool slightly; ladle into sterilized jars; seal. Makes
5 1/2 pints.

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