Zucchini Jam - cooking recipe

Ingredients

6 c. peeled, grated or blended zucchini
1 c. water
5 1/2 c. sugar
20 oz. crushed drained pineapple
2 Tbsp. lemon juice
6 oz. orange or apricot jello

Preparation

In large saucepan bring to boil the zucchini and water.
Boil 6 minutes; add sugar, pineapple and lemon juice.
Bring back to a boil and boil 6 minutes; add jello.
Bring to boil.
Boil 6 minutes, pour into sterile jars and seal.
For firm jam, keep in refrigerator.