6 c. peeled zucchini
1/2 c. lemon juice
1 lg. box apricot Jello
4 c. sugar
1 sm. can pineapple

Peel zucchini; cut into small pieces. Cook 15 to 20 minutes. Add sugar, lemon juice, and pineapple. Cook for 10 minutes. Remove from heat. Add Jello dry and stir until well mixed. Pour in jars and seal.