Peach Zucchini Pineapple Jam

Thanks to Karen Emerson for another winner of a recipe!

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Prep Time:  30 minutes
Processing Time:  25 minutes

Yield:  8  jars

Ingredients

6 cups peeled, shredded, zucchini
6 cups sugar
1 ( 16 oz. ) can crushed pineapple, undrained
2 tablespoons lemon juice
1 (6 oz) box peach gelatin

Directions

Peel zucchini and remove seeds and shred. In a large stock pot , add the shredded zucchini.

Cook on low heat; until zucchini comes to a boil; stirring often. It should take 20 minutes for the zucchini to come to a boil. Continue boiling over low heat; for 10 minutes; keep stirring.

Add the lemon juice, sugar, and pineapple. Cook over medium heat; stirring constantly for 10 minutes more.

Remove pan from heat. Add the box of gelatin; 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.

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