6 c. peeled, seeded and finely shredded zucchini, drain if watery
1/2 c. lemon juice
2 c. crushed pineapple and juice
5-6. sugar
6 oz. pkg. apricot Jello

Cook zucchini until clear. Add lemon juice, pineapple and juice, and sugar; boil hard for 6 minutes. Add Jello; stir well and pour into sterile jars.