A delightful spread combining the freshness of zucchini with the tropical sweetness of pineapple.
Combine the zucchini and water in a saucepan and bring to a boil.
Grate the zucchini finely for a smoother jam texture.
Add the sugar, lemon juice, and pineapple to the saucepan and stir well.
Taste the mixture and adjust the sugar to your preference.
Cook the mixture on medium heat for 10 minutes, stirring occasionally.
Keep stirring to prevent the mixture from sticking to the bottom.
Stir in the gelatin and cook for another 5 minutes until fully dissolved.
Ensure the gelatin is completely dissolved for a smooth jam.
Pour the hot mixture into sterilized jars and seal tightly.
Leave some space at the top of the jars to allow for expansion.
Let the jars cool completely before storing.
Place the jars on a towel to cool evenly and avoid cracking.
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