Zucchini Jam

6 cups peeled, seeded and grated zucchini
6 cups granulated sugar
2 tablespoons lemon juice
1 (20 ounce) can crushed pineapple, drained
3 small boxes apricot gelatin (or strawberry,
    orange or any flavor)

Combine zucchini, sugar, lemon juice and drained pineapple. (Add no liquid.) Cook and stir. Bring to a boil and cook an additional 5 minutes.

Remove and add gelatin. Pour into jelly jars and process for 10 minutes in boiling water bath.

The jam does not get firm until opened and refrigerated.