5 cups grated zucchini
5 cups sugar
1 15 ounce can crushed pineapple with juice
3 tablespoons lemon juice
2 small boxes apricot jello

Cook zucchini and sugar over medium heat at a slow boil for 5 minutes. Remove from heat and add pineapple and lemon juice. Then cook on slow for another 5 minutes. Add jello mix and mix well and pour into sterilized jars. Seal and refrigerate.

Makes 5 pints.