Zucchini Pineapple Jam - cooking recipe

Ingredients

6 c. seeded and peeled zucchini, shredded
6 c. sugar
1/2 c. lemon juice
1 (20 oz.) can crushed pineapple, undrained
1 (6 oz.) pkg. strawberry jello

Preparation

Mix zucchini and sugar.
Bring to a boil.
Boil for 6 minutes. Stir constantly.
Add lemon juice and pineapple.
Cook and stir for 8 minutes.
Add jello.
Stir for 1 minute.
Remove from heat. Skim and fill jars or plastic containers.
Cool before covering. Refrigerate up to 3 weeks.
Yields 4 cups.