7 c. zucchini
1/2 c. lemon juice
6 c. sugar
1 box Sure Jell
1 c. crushed pineapple
2 pkgs. apricot Jello

Peel, grind and drain zucchini, then measure and cook on low for 1 hour. Add lemon juice, sugar, pineapple and Sure Jell and cook for 10 minutes. Add apricot Jello, stir. Put into jars or containers and refrigerate or freeze.