3 c. sugar
3 c. peeled, and grated zucchini
1/3 c. lemon juice
1 (8 oz.) can crushed pineapple with juice
1 (3 oz.) box peach or apricot Jello

Cook and stir zucchini for 5 minutes. Add sugar, pineapple with juice, and lemon juice. Boil 6 minutes. Remove from heat and add Jello. Stir well. Pour into jars and seal.