Zucchini Jam

zucchini jam

 
6 cups peeled, shredded, zucchini
6 cups sugar
1 ( 16 oz. ) can crushed pineapple, undrained
2 tablespoons lemon juice
2 (6 oz) box peach gelatin

Peel zucchini and remove seeds and shred. In a large stock pot , add the shredded zucchini.
Cook on low heat; until zucchini comes to a boil; stirring often.
It should take 20 minutes for the zucchini to come to a boil.
Continue boiling over low heat; for 10 minutes; keep stirring.

Add the lemon juice, sugar, pineapple and 1 box of jello. Cook over medium heat; stirring constantly for 10 minutes more.
Remove pan from heat. Add the 2nd box of jello; stir for 1 minute.
Ladle jam into sterilized jars, and put in a boiling water bath to seal.
Boil half pint jars for 5 minutes and pint jars for 10 minutes.

Makes 5 qts jars of jams.
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