4 c. peeled shredded zucchini
4 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple
1 sm. pkg. apricot or peach Jello

Bring zucchini, sugar, lemon and pineapple to a boil, simmer 15 minutes. Add Jello and swish around. Pour into jars and seal with wax. May take few days to set in refrigerator.