6 qts. coarsely ground zucchini, peeled & seeded
1 (46 oz.) can pineapple juice
1 1/2 c. lemon juice
3 c. sugar
Several drops yellow food coloring

Combine all ingredients in a 10 quart pot. Simmer 30 minutes. Pack in hot 1 pint jars and seal. Process 20 minutes in a stovetop canner. Yield: 11 or 12 pints.

This is excellent for pineapple upside down cake or any recipe calling for crushed pineapple.