6 c. zucchini squash, peeled & grated
5 1/2 c. sugar
1/2 c. lemon juice
1 (8 oz.) can crushed pineapple
2 (3 oz.) pkg. apricot Jello

Add no liquids. It will form its own. Place grated squash in large pan; cover and boil for 15 minutes. Stir occasionally. Add sugar; return to boil and boil for 6 minutes. Add lemon juice and pineapple. Return to boil for another 6 minutes, stirring frequently. Add Jello. Stir to dissolve; put in jars and freeze.