Zucchini-Apricot Jelly - cooking recipe

Ingredients

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

Preparation

Boil zucchini on low for 15 minutes; stir often.
Reduce heat. Add sugar.
Boil 6 minutes; stir often.
Add lemon juice and undrained pineapple.
Boil 6 minutes and stir.
Add jello.
Pour into container and freeze.