6 c. peeled and grated zucchini
5 c. sugar
3 (3 oz.) boxes apricot Jello
1/2 c. lemon juice
1 (20 oz.) can crushed pineapple

Cook zucchini until clear. Do not burn! Add lemon juice, sugar and crushed pineapple. Bring to hard boil. Boil 20 minutes, stirring constantly. Remove from heat. Add Jello. Heat to boiling point. Pour in sterilized jars. Makes 4 pints.