Zuccini Jam
6 cups grated zuccini
6 cups sugar
1/2 cup lemon juice
1 cup undrained crushed pineapple
6 oz. powdered jello
Peel and grate zuccini. Cook without water and boil till clear ( 12-18 minutes). Add sugar, lemon juice, jello and pineapple. Boil at a full boil for 6 more minutes. Stir well and put into jars to cool. Stor in refrigerator or freezer. Peach is good. Also try mixing 1 orange and 1 lemon.