6 c. cut-up peeled zucchini (no seeds)
4 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple
1 lg. box strawberry Jello

Boil the zucchini for 10 minutes. Drain and mix with sugar, lemon juice and pineapple. Boil until soft and transparent. Remove from heat and add Jello. Stir until dissolved. Pour into jars and seal. Raspberry or cherry Jello may be used.