Judy'S "Apricot" Jam - cooking recipe

Ingredients

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

Preparation

Peel and grate the zucchini.
Add 1 cup water; bring to a boil.
Reduce heat and cook for 6 minutes.
Add the sugar, lemon juice and crushed pineapple.
Cook for 6 more minutes.
Add the Jell-O; mix well.
Pour into jars and seal, or cool and pour into plastic containers and freeze.
Makes about 4 plus pints.