Peach-Zucchini Jam - cooking recipe

Ingredients

1 large zucchini
1/2 c. lemon juice
1 (20 oz.) can crushed pineapple
6 c. sugar
1 (3 oz.) pkg. peach gelatin

Preparation

Peel and shred zucchini.
Combine with lemon juice in a saucepan.
Simmer for 30 minutes.
Stir in pineapple and sugar. Bring to a boil, stirring to dissolve sugar.
Cook for 5 minutes. Remove from heat.
Stir in gelatin until dissolved.
Ladle into hot sterilized jars, leaving 1/2-inch headspace.
Seal with 2-piece lids.
Process in a boiling water bath for 5 minutes. Yield:
about 7 cups.