6 cups of grated Zucchini/Courgette (peel it if you don't like the skin to show. I love the skin bits, so pretty)
1/2 cup water
4 cups sugar
3/4 cup lemon juice
1 (20 ounce) can crushed pineapple in juice
1 (6 ounce) box raspberry Jell-O (you can use any flavor, strawberry is AMAZING!)
1 (2 ounce) box surejell fruit pectin or equivalent - I currently use 6 TBL of a powdered pectin.
1. Place nine clean glass half-pint jars ( or 5 pint jars... or whatever you have on hand) with hot/boiling water in them on a cookie sheet in the oven at 200 degrees. Put the matching lids and rings in a pan with hot water on the stove at a simmer. Do this first as the cooking times really fly by and you want them to get good and hot! (I usually put a dishtowel under the jars so they don't slide around.)
5. Add Surejell and boil for 1 minute.
Bonus Step: I don't like texture at all. *shudder* So I use my immersion blender at this point to mulch up all the pineapple and zucchini bits. If you like 'fruit pieces' in your jam then it's great as is. I could never handle that so I blend it. The zucchini skin gives the impression of seeds, and is very pretty, but doesn't have any discernible presence in your mouth.
NOTE: this jam looks very runny, but after cools it sets up quite firm. I know how solid your jam is can be regional thing and/or a matter of personal preference. If you want it runnier I'd skip the Sure jell.