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Zucchini Preserves

Serves: 3

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   2 cups zucchini pared and grated
   1/3 cup lemon juice
   2 tablespoons lemon peels grated
   1 box powdered pectin
   4 cups sugar


Mix zucchini, lemon juice, lemon rind, and pectin in heavy saucepan. Bring to boil. Add sugar and bring to boil again; boil 2 minutes, stirring constantly. Take off heat and stir 5 minutes. Ladle into sterilized pint jars and screw on lids. Process in hot water bath or steam canner for 10 minutes. Serve as spread for toast, crackers, or breads.

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