Zucchini Jam - cooking recipe

Ingredients

6 c. peeled, grated zucchini
6 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple
1 (3 oz.) box peach jello
1 (3 oz.) box apricot jello

Preparation

Boil zucchini until clear.
Do not add water.
Add sugar, lemon juice and pineapple.
Boil for 6 minutes and remove from heat.
Add peach and apricot jellos.
Stir until dissolved.
Put into hot jars and seal.