6 c. zucchini, raw
5 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple
1 (6 oz.) pkg. dry Jello, strawberry is good

Prepare (peel, take out seeds, and grate) zucchini. Boil ground zucchini until clear, about 15 minutes. (It doesn't get real clear.) Add sugar, lemon juice, and pineapple, including some of the juice from the can. Boil hard 6 minutes. Remove from heat. Add Jello, stir until dissolved. Put in jars and seal. (Can in hot water bath for 5 minutes.) The jam will appear runny for awhile after the jars are sealed. Makes about 4 pints.