6 c. grated zucchini
6 c. sugar
1 c. crushed pineapple, drained
1/2 c. lemon juice
2 (3 oz.) boxes apricot Jello

Peel and grate zucchini. Boil 10 minutes. Add sugar, pineapple and lemon juice. Boil six minutes more. Remove from heat and add Jello; stir well. Put into hot sterilized jars and seal.