2 oranges, peeled & ground
6 c. zucchini, peeled & grated
1/3 c. lemon juice
1 (20 oz.) can crushed pineapple with juice
6 c. sugar
2 pouches Certo
6 oz. pkg. apricot Jello

Cook zucchini, pineapple, lemon juice and oranges until mushy. Cook down about 10 minutes. Add sugar and Certo. Boil gently 4 to 5 minutes. Remove from heat and add Jello, stir well. Pour into sterile jars. Process in boiling water bath 5 minutes.