Peel and grate six cups zucchini. Boil on low heat for 15 minutes. Stir often, reduce heat. Add three cups sugar. Boil six minutes. Stir often. Add one half cup lemon juice and 1 (15 oz.) can crushed pineapple, undrained. Boil six minutes. Reduce heat and add 6 ounce package apricot Jello (dry). Stir and pour in containers or pint jars. Cool and freeze. Makes 5 (1/2 pints).