Zucchini Jam - cooking recipe

Ingredients

6 c. peeled zucchini, chopped fine or grated
1 can crushed pineapple, drained
1/2 c. lemon juice
6 c. sugar
2 pkg. apricot jello (3 oz. size)

Preparation

Boil
zucchini 6 minutes and drain well. Add pineapple, lemon juice and sugar.
Boil all together 10 minutes, then add jello. Mix
well.\tLadle
into
jars.
Put
wax on top or put flats
and rings
on
and
they will seal.
Tastes a lot like apricot jam.