6 cups peeled and grated zucchini
6 cups sugar
2 tbsp. lemon juice
1 (20 oz.) can crushed pineapple (with juice)
1 (5 oz.) pkg. apricot jello

Boil zucchini in its own juice for 6 minutes over medium heat. Add sugar, lemon juice and pineapple. Boil 6 minutes; remove from heat. Add jello. Pour into sterilized jars and seal.

Makes 3 pints.

Submitted by: Martha Steiner