Apricot Zucchini Jam - cooking recipe

Ingredients

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

Preparation

Cook zucchini until clear in a little water.
Add sugar, pineapple, lemon juice and MCP.
Boil hard for 6 minutes.
Add jello and stir.
Jar and seal.