This is a recipe I've adapted from an old book and its worked good enough for everyone to be eating it without going YUK.  I've made it several times now and it's worked each time so here goes.

Ingredients:

• 1lb 12oz or there about peeled courgettes.  If really big take out seeds before weighing.
• Juice 2 lemons
• 1 tin Tesco value pineapple pieces, drained.  The tin says 540g, drained weight 340g
• 1 bag Silver Spoon Jam Sugar with added pectin.

Method:

1. Put peeled courgettes in food processor and blast until almost chopped.
2. Add drained pineapple and give a short blast  to finish. It needs to be fine but not too fine but not pulp.
3. Scrape into jam pan, add lemon juice and sugar.  Give it a good stir to get the juices running.  Put on a low heat and stir until all the sugar granules have melted then bring to  boil and boil fast for 4 minutes only.

That's it.  Pot into hot sterilized jars and seal.
It's not bad, honest.