6 c. zucchini
6 c. sugar
1 (20 oz.) can crushed pineapple
1/2 c. lemon juice
2 (3 oz.) pkg. apricot Jello

Peel zucchini and then grate to make 6 cups. Bring to boil in pan and boil 6 minutes. Add sugar, pineapple and lemon juice and boil 6 more minutes. Remove from heat and add Jello. Put in jars and hot water bath or freeze in plastic containers.