Zucchini Jam

Zucchini Jam Servings 5 quarts 6 cups zucchini peeled and shredded 1/2 cup water 6 cups sugar 1 (16oz) can crushed pineapple undrained 2 tbsp lemon juice 2 (6oz) boxes peach jello Peel zucchini, remove seeds and shred. Put shredded zucchini into a large stock pot with the water. Cook on low heat until zucchini comes to a boil, stirring often (about 20 minutes). Continue boiling over low heat for 10 minutes, keep stirring. Add the lemon juice, sugar, pineapple and 1 box of the jello. Cook over medium heat, stirring constantly for 10 minutes more. Remove pan from heat. Add the 2nd box of jello and stir for 1 minute. Ladle jam into sterilized jars, and put in a boiling water bath to seal. Boil half pint jars for 5 minutes and pint jars for 10 minutes