Ingredients
6 cups shredded peeled zucchini (about 4 medium)6 cups sugar2 tablespoons lemon juice1 can (8 ounces) crushed pineapple with juice2 packages (3 ounces each) peach or orange gelatin
Preparation
In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice; bring to a boil. Cook, stirring often, at a full boil 10 minutes.
Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks.
