6 c. peeled grated zucchini
1 (20 oz.) can crushed pineapple
4 c. sugar
1/3 c. tsp. salt
1 (6 oz.) pkg. Jello
4 tbsp. Sure-Jell (1 box if firmer jam desired)
1 tsp. citric acid

Boil zucchini about 15 minutes until clear. (Add 1/2 cup water if necessary). Add sugar, pineapple, Sure-Jell, and citric acid. Boil 10 minutes. Remove from heat. Add Jello (any flavor). Stir well. Put in sterile hot jars. Seal. Refrigerate. May be frozen. For smooth instead of chunky jam, puree zucchini and pineapple.