Zucchini Jam - cooking recipe

Ingredients

6 c. zucchini peeled and shredded
6 c. sugar
1/2 c. real lemon juice
1 8-oz. can crushed pineapple
2 3-oz. pkg. of jello (orange, apricot or strawberry)

Preparation

Mix zucchini and sugar.
Boil six minutes.
Add lemon juice and pineapple (undrained).
Boil for six minutes more, add jello right from box, stir and put in containers.
Refrigerate or freeze.