6 c. zucchini, peeled and shredded
6 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple, not drained
2 (3 oz.) pkgs. Jello, peach, apricot or your choice

Cook shredded zucchini 15 minutes over low heat. Add sugar and cook 6 minutes. Add lemon juice and pineapple and cook another 6 minutes. Take off heat and add Jello. Mix until dissolved. Fill jars, seal and store in freezer.

You'll be surprised at taste, and good way to use excessive crop.