6 cups zucchini, peeled and grated
2 tsp. water
6 cups sugar
1 can crushed pineapple, drained
1 (3 oz.) box jello, any flavor you want
2 tsp. lemon juice

Cook the zucchini in 2 teaspoons water for 6 minutes. Add the crushed pineapple and cook 6 more minutes. Add the lemon juice and remove from stove. Add the jello and stir until dissolved. Pour into jars, put on lids, and keep in the refrigerator.