6 c. zucchini (grated and peeled)
6 c. white sugar
1 (20 oz.) can crushed pineapple
1 tbsp. lemon juice
1 pkg. Sure Jell
1 (6 oz.) pkg. apricot Jello

Cook zucchini in LOW for one hour (add no water). Drain and remove as much liquid as possible for 15 minutes. Add sugar, crushed pineapple (do not drain), lemon juice and Sure Jell. Bring to rolling boil (a boil you cannot stir down). Add apricot Jello and cook 5 minutes longer. Pour into hot jars and seal with paraffin.