Zucchini Jam

6 cups peeled, shredded, zucchini

6 cups sugar

1 ( 16 oz. ) can crushed pineapple, undrained

2 tablespoons lemon juice

1 (6 oz) box peach gelatin

Peel zucchini and remove seeds and shred. In a large stock pot , add the shredded zucchini.
Cook on low heat; til zucchini comes to a boil; stirring often.
It should take 20 minutes for the zucchini to come to a boil.
Continue boiling over low heat; for 10 minutes; keep stirring.
Add the lemon juice, sugar, and pineapple. Cook over medium heat; stirring constantly for 10 minutes more.
Remove pan from heat. Add the box of gelatin; 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.

Yield: Makes 11 ( 1/2 pint ) jars of jams.

Mischell Shapiro