Zucchini Jam

• 6 cups (1425 ml) grated zucchini
• 4 cups (950 ml) sugar (can reduce to taste)
• 1 cup (225 ml) crushed pineapple, with juice
• juice from 2 lemons
• 2 pkgs. (3 oz (84 grm).) Jello (Peach, Apricot, Cherry or Raspberry)

1. In large kettle, add small amount of water to zucchini.
2. Cook for 15 minutes, stirring often.
3. Then add sugar, pineapple and lemon juice.
4. Boil for 10 minutes, stirring often.
5. Remove from heat.
6. Add gelatin and stir until gelatin is dissolved.
7. Pour into jars and seal.

zucchini, sugar, pineapple, lemons, pkgs

Taken from online-cookbook.com/goto/cook/rpage/0007DF (may not work)