6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 pkg. (6 ounces) strawberry gelatin
In a large kettle, bring zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from heat. Skim off any foam; fill jars or plastic containers. Cool before covering wth lids. Refrigerate up to 3 weeks.
Yield: 8 1/2 cups