[su_service title=”Ingredients” icon=”icon: list-ul” icon_color=”#ff0036″ size=”32″ class=””][/su_service]
6 cups zucchini peeled and shredded
1/2 cup water
6 cups sugar
1 (16oz) can crushed pineapple undrained
2 tbsp lemon juice
2 (6oz) boxes peach jello
[su_service title=”Directions” icon=”icon: star” icon_color=”#ff0036″ size=”32″ class=””][/su_service]
Peel zucchini, remove seeds and shred.
Put shredded zucchini into a large stock pot with the water.
Cook on low heat until zucchini comes to a boil, stirring often (about 20 minutes).
Continue boiling over low heat for 10 minutes, keep stirring.
Add the lemon juice, sugar, pineapple and 1 box of the jello.
Cook over medium heat, stirring constantly for 10 minutes more.
Remove pan from heat. Add the 2nd box of jello and 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.
