Zucchini Jam - cooking recipe

Ingredients

6 c. grated zucchini (peeled)
5 c. sugar
1/2 c. lemon juice
1 large can pineapple, crushed, do not drain
1 (6 oz.) pkg. or 2 (3 oz.) pkg. peach gelatin

Preparation

Boil zucchini and sugar for 15 minutes.
Add lemon juice and crushed pineapple with juice.
Boil 10 minutes.
Stir in dry gelatin and mix well.
Pour into sterile jars and seal.
Keep in refrigerator or freeze.