6 c. zucchini, peeled, shredded
4 c. sugar
1/2 c. lemon juice
1/2 c. water
1 (2 oz.) can crushed pineapple, undrained
1 (6 oz.) box apricot Jello

Cook zucchini for 5 minutes; drain. Add sugar, water, lemon juice and pineapple. Cook for 30 minutes more. Add Jello. Stir until dissolved. Pour into jars and seal.