6 c. zucchini, peeled & cubed
4 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple, drained
2 (3 oz.) apricot Jello

Boil zucchini with some water for 10 minutes. Drain. Add sugar, lemon juice, pineapple, and boil 10 minutes. Add Jello. Stir until dissolved. Pour into sterilized, warm jars and seal. Process in boiling water bath for 10 minutes.