Scale

4 cups (540 g) finely shredded zucchini, do not drain liquid (about 5–6 medium zucchini)
2 cups (396 g) granulated sugar
1/4 cup (60 ml) lemon juice
1 box (3 oz / 85 g) Jell-O, any flavor (strawberry, peach, apricot, or cherry are popular)

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Prepare the Zucchini: In a large mixing bowl, combine the finely shredded zucchini with granulated sugar and mix well. Let it sit for about 1 hour to allow the zucchini to release its juices.
Add Lemon Juice: Stir in the lemon juice thoroughly into the zucchini and sugar mixture.
Cook the Mixture: Transfer the mixture into a large pot over medium heat and bring it to a gentle boil. Cook for about 10 minutes, stirring frequently until the sugar has dissolved completely.
Add Jell-O: Remove the pot from the heat and stir in the Jell-O until fully dissolved and the mixture turns a vibrant color.
Can or Store: Pour the hot jam into sterilized jars, seal them tightly, and let them cool at room temperature before refrigerating. The jam can be stored in the refrigerator for up to two weeks.