6 c. ground (peeled) zucchini squash
6 c. sugar
2 tbsp. lemon juice
2 (3 oz.) boxes apricot Jello
1 sm. can crushed pineapple

Mix squash, sugar and lemon juice in large pan. Bring to a boil for 25 minutes. While mixture is hot, add Jello and pineapple. Mix well. Pour into hot sterilized jars and seal.