3 c. peeled and grated zucchini
1 sm. can crushed pineapple
1/2 c. lemon juice
3 c. sugar
1-3 oz. apricot jello

Boil zucchini 6 minutes; drain. Add pineapple, lemon juice and sugar; stir well. Boil 10 minutes. Add gelatin; stir well to dissolve.

Keeps 3 weeks in refrigerator; keeps 1 year in freezer. Makes 4 small jars.