6 c. grated zucchini (peeled)
6 c. sugar
1 c. water
1 (20 oz.) can crushed pineapple with juice
2 (3 oz.) pkgs. apricot Jello (can use sugar free)
2 tbsp. lemon juice

Combine zucchini and water. Bring to a boil and cook 6-10 minutes. Add sugar, lemon juice and pineapple. Cook 6-10 minutes. Remove from heat and add Jello, sealing jars or freeze. Can use any flavor Jello. Makes 5 pints.