Zucchini Pineapple Jam

Directions

1. 1
   In a large kettle, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes.
2. 2
   Add the lemon juice and pineapple.
3. 3
   Cook and stir for 8 minutes.
4. 4
   Add gelatin.
5. 5
   Stir for 1 minute.
6. 6
   Remove from heat.
7. 7
   Skim off any foam.
8. 8
   Fill jars or plastic containers.
9. 9
   Cool before covering with lids.
10. 10
    Refrigerate up to 3 weeks.
11. 11
    Yields 8 1/2 cups.