Zucchini Jam - cooking recipe

Ingredients

8 cups zucchini, peeled, seeded and pureed
1 cup lemon juice
2 (6 ounce) packages raspberry Jell-O gelatin
6 cups sugar
1 (1 3/4 ounce) package pectin

Preparation

Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
Allow to boil for 15 minutes.
Add, sugar, Jello and pectin and stir until dissolved.
Continue boiling for 10 minutes, stirring occasionally.
Pour into sterilized jars and seal.