6 c. grated zucchini, no water
1/2 c. lemon juice
1 c. undrained crushed pineapple
5 c. sugar
6 oz. apricot Jello
1 env. Knox gelatin, unflavored

Bring zucchini slowly to a boil. Boil 12 to 15 minutes. Add 1/2 cup lemon juice. Add pineapple and sugar. Boil 5 minutes. Take off preserves and add apricot Jello and gelatin. Put in jars and seal.