Boil the following for 10 minutes:
6 cups shredded zucchini
1 cup water

Add:
6 cups sugar
½ cup lemon juice
1 cup crushed pineapple

Boil for 6 minutes, then add:
1 large package peach or apricot Jell-O
Quickly pour into 8-oz. Kerr jars and refrigerate when cool. I’m not sure how long this jam will keep in the refrigerator.

I suppose it could be frozen or processed in a hot water bath for 15 minutes or so to seal the jars.