6 c. peeled & grated zucchini
6 c. white sugar
3/4 c. (10 oz. can) undrained, crushed pineapple
1/2 c. lemon juice (bottled Realemon)
6 oz. box of apricot Jello

Put sugar and zucchini in heavy saucepan. Cook over low heat until sugar is dissolved. Then bring to boil and cook 15 minutes. Then add pineapple and lemon juice; boil for 6 minutes. Then remove from heat. Mix in Jello; stir really well. Put in small jars and seal.