6 c. peeled and shredded zucchini
5 c. sugar
1/2 c. lemon juice
1 lg. can drained crushed pineapple
2 sm. boxes strawberry Jello (wild-strawberry flavor if available)

Mix zucchini and sugar and stir until sugar dissolves. Cook 15 minutes. Add the lemon juice and crushed pineapple and cook one minute longer. Remove from heat and add the Jello. Mix well. Pour into jars. Seal. Refrigerate.