Zucchini Jam - cooking recipe

Ingredients

3 c. peeled and grated zucchini
1 small can crushed pineapple (undrained)
1/2 c. lemon juice
3 c. sugar
1 small pkg. apricot or peach jello

Preparation

Boil zucchini for 6 minutes.
Drain.
Add pineapple, lemon juice and sugar.
Stir and boil for 10 minutes.
Add jello.
Stir well.
Place in jars and refrigerate.
Makes 4 1/2 jars.