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.