5 c. sugar
2 tbsp. lemon juice
12 oz. can crushed pineapple, drained and saved
6 c. grated zucchini
2 (3 oz.) pkg. apricot Jello

Put zucchini and 1 cup pineapple juice (add water to make a full cup) in saucepan. Stir and bring to a boil. Boil 6 minutes. Add sugar, lemon juice and pineapple. Cook 6 minutes more. Add Jello and cook 6 minutes more. Pour into jars and seal.