Zucchini Jam - cooking recipe

Ingredients

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

Preparation

Add 1 cup water to zucchini in saucepan; bring to boil.
Cook 6 minutes.
Add sugar, lemon juice and pineapple.
Cook 6 more minutes.
Add apricot gelatin and cook 6 more minutes.
Pour into freezer containers with tight lids.
Let set up at room temperature for 24 hours.
Store for several weeks in refrigerator or freeze several months.