6 c. peeled and finely chopped zucchini
1/2 c. water
5 c. sugar
1/4 c. lemon juice
2 (6 oz.) pkg. apricot Jello

Place zucchini in water in saucepan, boil until tender. Add sugar and lemon juice. Mix well and bring to boil. Boil for abut 2 minutes and add apricot Jello. Stir until Jello dissolves. Put into jars and seal.