6 c. zucchini, grated & drained
6 c. sugar
2 tbsp. lemon juice
1 (20 oz.) can crushed pineapple, undrained
2 pkg. apricot Jello

Cook zucchini 6 minutes. Add sugar, crushed pineapple and lemon juice. Boil 6 minutes. Stir in apricot Jello. Boil 6 minutes. Stir well. Set at room temperature 12-24 hours. Can be frozen (3 months). Store in refrigerator up to 4 weeks.