Zucchini Jam - cooking recipe

Ingredients

6 c. zucchini, peeled, grated and drained
6 c. sugar
2 Tbsp. lemon juice
20 oz. can crushed pineapple, well drained
6 oz. pkg. (2 regular size) apricot jello

Preparation

Add 1 cup water to zucchini.
Bring to a boil and cook 6 minutes.
Add next 3 ingredients and cook 6 minutes more.
Add jello and stirring, continue to cook until it is dissolved.
Also stir jam while it is cooking.
You can use other flavors of jello. Pour into sterilized jars and seal.