Zucchini Jam

8 cups sliced thin, Zucchini

1/3 cup water

½ cup lemon juice

7 cups sugar

1, 6 oz bottle pectin

Put zucchini and water in saucepan. Stir and cover. Simmer until tender, about 15 minutes. Remove from heat. Stir in lemon juice and sugar. Return to heat and bring to a full rolling boil, stirring continuously. Boil hard for 1 minute. Remove from heat. Stir in 6 oz of liquid pectin. Let cool for 5 minutes. Put in jars. Makes 4 pints. Jars are hot and sterilized.

This is my mom's receipt (recipe) I'm not sure where she got it. But back in the day before internet magazines were the way receipts were shared. So it's probably pretty safe to say she got it from a magazine, sometime in the last century.