6 c. zucchini, remove seeds, peel and cut into little chunks
4 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple
2 (3 oz.) pkg. apricot Jello

Boil zucchini for 10 minutes and drain. Add sugar, lemon juice and pineapple. Boil for 10 minutes. Remove from stove; add Jello, stir to dissolve. Pour into sterile jars and seal.