6 c. peeled and seeded zucchini
Sm. can crushed pineapple
1/4 c. lemon juice
1 pkg. M.C.P. pectin
5-6 c. sugar
1 (6 oz.) apricot Jello

Prepare the zucchini and place in large pan. Cook 1 hour. If cooking uncovered add small amount of water. If covered it does not need water. Add crushed pineapple juice and all. Add the lemon juice, boil. Add pectin and sugar; boil 6 minutes. Remove from heat add the apricot Jello. Stir well. Seal in hot jars.