Zucchini Jam - cooking recipe

Ingredients

6 c. chopped zucchini
6 c. drained crushed pineapple
1/2 c. lemon juice
1 box Sure Jell
6 c. sugar
2 small boxes apricot Jello

Preparation

Cook squash for 1 hour.
Stir often to keep from sticking. Drain off all excess liquid.
Add pineapple, lemon juice, and Sure Jell.
Stir and bring to a boil; add sugar and return to a boil for 6 minutes.
Add Jello and pour immediately into jars. Yield: 6 pints.