Ingredients
6 cups seeded, shredded, peeled zucchini6 cups sugar1/2 cup lemon juice1 can (20 ounces) crushed pineapple, undrained1 package (6 ounces) strawberry gelatin
Preparation
In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.
