6 c. grated zucchini
1 (20 oz.) can crushed pineapple and juice
1 pkg. MCP pectin
6 c. sugar
2 sm. pkg. apricot Jello (or 1 lg. pkg.)

Use large zucchini. Peel zucchini squash and remove seeds. Grate 6 cups. Place in large jelly kettle on medium heat and bring to boil gently, stirring occasionally. Boil 1 hour. Add to kettle, pectin, crushed pineapple and sugar. Bring to boil and boil 8-10 minutes. Remove from stove and stir in apricot Jello thoroughly. Pour into jelly jars and seal with hot lids. Thickens as it sets.