Zucchini Jam

Fruits and berries are spendy, but you or a friend are likely to have an abundance of zucchini. Also, pectin can be costly. This jam recipe bypasses both and is absolutely delicious!

6 C peeled and shredded zucchini
(remove seeds)
6 C sugar
1 16 oz. can crushed pineapple,undrained
1 6 oz Jello (any flavor)

Shred zucchini,
Put in large stock pot,
Cook on low heat until boiling
Stir often
Boil 10 minutes
Keep stirring

Add lemon juice, sugar and pineapple
Cook over medium heat,
Stirring constantly for 10 minutes more

Remove pan from heat,
Add Jello
Stir 1 minute

Ladle jam into hot jars

Seal