6 c. grated zucchini
6 c. sugar
2 tbsp. lemon juice
1 can (20 oz.) crushed pineapple, drained and reserve 1 c. juice
2 pkgs. (3 oz.) apricot Jello

Add 1 cup pineapple juice to zucchini. Boil 6 minutes. Add sugar, lemon juice and pineapple. Boil 6 minutes more. Add Jello. Pour into jars. Process 5 minutes in hot water bath.