6 c. shredded, peeled zucchini, seeds removed
1 c. water
4 c. sugar
1 (20 oz.) can crushed pineapple, drained
1 (6 oz.) pkg. apricot Jello

Cook zucchini in water for 6 minutes. Add sugar, stirring to dissolve. Add pineapple and Jello. Cook until Jello and sugar have dissolved completely. Pour into sterilized jars, seal with paraffin or use canning jars and water bath 5 minutes. Makes 9 junior size baby food jars.