6 c. grated zucchini
20 oz. can of crushed pineapple
1 c. pineapple juice
5 1/2 c. sugar
2 tbsp. lemon juice (bottled or fresh)
2 reg. boxes of Jello (peach or apricot is good)

Drain pineapple, save 1 cup pineapple juice or add water to make 1 cup. Cook zucchini and pineapple juice for 6 minutes. Add sugar, pineapple and lemon juice. Cook 6 minutes. Remove from stove, add Jello. Stir and can. Makes 4 to 5 pints.