7 c. zucchini, peeled & grated
1/2 c. real lemon juice
1 c. crushed pineapple (do not drain)
5 c. sugar
1 (6 oz.) pkg. apricot Jello

Cook zucchini 15 minutes, stirring constantly. Drain Well. Add lemon juice and stir. Add pineapple and sugar; cook 6 minutes. Add Jello and stir until dissolved. Put into jars or containers hot. Freeze.