6 c. zucchini squash
6 c. sugar
2 (3 oz.) pkgs. apricot Jello
1 c. water
1 tbsp. lemon juice

Peel and shred zucchini squash. Add water and boil, not too high, for 6 minutes. Add sugar and lemon juice, boil another 6 minutes. Add apricot Jello, boil 6 minutes more. Refrigerate and/or put into freezer. This jelly is delicious and a good way to use the extra squash in the summertime.