Zucchini Jam - cooking recipe

Ingredients

5 c. ground, peeled zucchini
6 c. sugar
1 small can crushed pineapple
2 Tbsp. lemon juice
1 large box jello (any flavor)

Preparation

Boil zucchini and pineapple 6 minutes.
Add sugar and bring to a boil, again for 6 minutes.
Remove from heat and add lemon juice and jello.
Stir very well.
Pour into jars and seal.
Makes 4 to 5 pint jars.