Zucchini Jam
Ingredients:
6 cups zucchini, peeled, seeded and shredded
2 Tablespoons lemon juice
6 cups sugar (I used 5 cups and it was still sweet)
1 - 16 oz. can crushed pineapple, undrained
1 - 6 ounce package Jello gelatin (Just about any flavor is fine, I like Blackberry)
Directions:
Place zucchini in a large sauce pan.
Bring to a rolling boil over medium high heat.
Boil for 15 minutes.
Add lemon juice, sugar, and pineapple.
Stir until dissolved.
Continue boiling for 10 minutes, constantly stirring.
Remove from heat.
Stir in Jello for 1 minute.
Pour or ladle into sterilized jars and seal.