3 c. peeled & grated zucchini
3 c. sugar
8 oz. can crushed pineapple with juice
1/2 c. lemon juice
1 (3 oz.) pkg. apricot Jello

Cook and stir zucchini for 5 minutes. Add next 3 ingredients. Boil for 6 minutes. Remove from heat. Add Jello. When mixed, pour into jars. Let cool and seal with paraffin. Makes 3 pints.