Mock Apricot Jam - cooking recipe

Ingredients

6 c. grated zucchini
1 c. water
2 Tbsp. lemon juice
6 c. sugar
1 (20 oz.) can crushed, drained pineapple
2 (3 oz.) pkg. apricot gelatin

Preparation

Combine zucchini and water.
Boil 6 minutes.
Add lemon juice, sugar and pineapple.
Boil 6 minutes.
Add the gelatin and boil 6 minutes more.
Fill jam jars.
Leave 1/2-inch room for expansion. Freeze jam.
After opening jar, jam needs to be refrigerated.