This is good with Pineapple, apricot, or peach Jello.
Combine and bring to a bubbly boil over medium heat:
6 cups coarsely grated zucchini
2/3 cup water
Simmer for 6-10 minutes, then add.
6 cups sugar *
1 cup crushed pineapple, do not drain
2 Tbsp. lemon juice
Return to a boil. Stir to see that the sugar has dissolved.
Remove from heat then add:
2 packages Jello (3 oz)
Stir well to dissolve Jello then ladle into hot jars. Store in fridge or freezer. Approx. 6 pint sized jars.
* I have since made it with half the sugar. It is a bit thinner, but works fine. Can be used as an ice cream topping too.