Zucchini Pineapple Jam - cooking recipe

Ingredients

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

Preparation

In a large kettle, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes.
Add the lemon juice and pineapple.
Cook and stir for 8 minutes.
Add gelatin.
Stir for 1 minute.
Remove from heat.
Skim off any foam.
Fill jars or plastic containers.
Cool before covering with lids.
Refrigerate up to 3 weeks.
Yields 8 1/2 cups.