6 c. peeled and grated zucchini
5 c. sugar
1/2 c. crushed pineapple
2 (3 oz.) pkg. apricot Jello

Mix together first 3 ingredients and bring to boil for 15 minutes. Stir to keep from burning. Remove from heat and add apricot Jello, stirring well. Ladle into hot, sterilized jars and seal tightly. Can also use peach Jello.