6 c. zucchini, peeled, grated
6 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple, drained
6 oz. pkg. apricot Jello

Boil zucchini 10-15 minutes until clear. Add sugar, lemon juice and pineapple. Boil 6 more minutes. Remove from heat. Add Jello. Stir to dissolve. Put in jars and seal.