6 c. zucchini, ground
1 sm. can crushed pineapple, undrained
1/4 c. lemon juice
1 box M.C.P. pectin
6 c. sugar
2 boxes (3 oz. size) apricot Jello

Cook zucchini on low heat 1 hour. May have to add water. Add pineapple and lemon juice. Bring to a boil; add pectin and sugar. Bring to a boil and boil 6 minutes. Take off heat and add Jello. Stir well. Place in hot jars and seal.