6 c. peeled zucchini, grated
4 c. sugar
1 pkg. Sure Jell
1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. apricot Jello
2 tbsp. lemon juice

Cook zucchini 5 minutes. Drain; add sugar, Sure Jell and pineapple. Cook 5 minutes, remove from heat. Add lemon juice and Jello. Mix well, put in refrigerator 24 hours and then freeze.