3 c. grated zucchini, peeled & seeded
1 (8 oz.) can crushed pineapple
1/2 c. lemon juice
1 sm. pkg. apricot Jello (can use orange)
3 c. sugar

Boil zucchini in own juice for 6 minutes. Drain juice and add pineapple, lemon juice and sugar. Boil 10 minutes, stirring to prevent sticking to pan. Remove from heat and add Jello. Stir 2 to 3 minutes. Pour into jars and seal.