6 c. shredded peeled zucchini
1/2 c. lemon juice
6 c. sugar
1 c. crushed pineapple, undrained
1 lg. pkg. apricot Jello

Peel and take the seeds out of zucchini. Cook until clear and add remaining ingredients. Cook 6 minutes and pour into sterilized jars. Store in freezer. Can be canned if jars and lids are hot. Makes 8 half pints.