6 c. zucchini, ground after removing seeds
6 c. sugar
1 c. pineapple, crushed with juice
1/2 c. lemon juice
1 lg. pkg. apricot Jello

Cook zucchini 6 to 10 minutes (add no water) until moist and shiny. Add sugar, pineapple, lemon juice and bring to boil for 6 minutes. Add 1 package of apricot Jello and boil 1 minute. Put into hot, clean jars and cover with melted paraffin or freeze after covering.