6 c. grated zucchini, peeled
6 c. sugar
2 tbsp. lemon juice
1 (20 oz.) can crushed pineapple, well drained
2 (3 oz.) pkgs. apricot gelatin

Add 1 cup water to zucchini; bring to a boil and cook 6 minutes. Add sugar, lemon juice, and pineapple and cook 6 more minutes. Add apricot gelatin and cook 6 minutes more. Seal in jelly glasses or pint jars. Makes about 8 cups jelly. This is really good on vanilla ice cream too.