6 c. grated zucchini (peeled)
2 tbsp. lemon juice
2 pkg. (3 oz.) apricot gelatin
6 c. sugar
1 can (20 oz.) crushed pineapple well drained

Add 1 cup water to zucchini, bring to a boil and cook 6 minutes. Add sugar, lemon juice and pineapple. Cook 6 more minutes. Add apricot gelatin and cook 6 more minutes. Seal in jelly glasses or pint jars.