4 c. zucchini puree
4 tbsp. lemon juice
4 tbsp. vinegar
2 c. sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
2 drops red food coloring

Peel and seed zucchini; chop coarsely into blender. Add lemon juice, and vinegar; blend until smooth. Put in saucepan with remaining ingredients. Cook until desired thickness. Seal in jars. Makes 7 1/2 pints of sauce.