Shred 6 cups peeled zucchini. Boil on low heat 15 minutes. Add 1 medium size can of crushed pineapple, 1/2 cup lemon juice and 5 cups sugar. Boil another 15 minutes. Add 1 large and 1/2 of 1 small package Jello (any flavor). Mix well and seal as for jam.

We like apricot flavor Jello the best, but any flavor works equally well.