Zucchini Marmalade - cooking recipe

Ingredients

6 c. peeled, shredded zucchini
5 c. sugar
1/2 oz. lemon juice
6 oz. crushed pineapple with juice
2 (6 oz.) pkg. apricot jello

Preparation

Place zucchini in small amount of water and cook for 6 minutes.
Add sugar, lemon juice and pineapple with juice and cook 6 more minutes.
Remove from heat and add the jello.
Stir until jello is dissolved.
Place in jars and freeze.