Zucchini-Apricot Jam - cooking recipe

Ingredients

6 c. zucchini, peeled and grated
6 c. white sugar
3/4 c. crushed pineapple (undrained)
1/2 c. lemon juice
1 (6 oz.) pkg. apricot gelatin dessert

Preparation

Place zucchini and sugar in large heavy saucepan; cook over low heat until sugar is dissolved.
Bring to a boil; cook for 15 minutes.
Add pineapple with juice and lemon juice.
Boil 6 minutes.
Remove from heat; mix with gelatin powder.
Stir well. Pour into sterilized jars.
Seal.
Store in refrigerator.
Yield: 5 pints.