Mock Apricot Jam - cooking recipe

Ingredients

3 c. peeled and grated zucchini
1 small can crushed pineapple
1/2 c. lemon juice
1 small pkg. apricot jello

Preparation

Boil zucchini for 6 minutes.
Drain.
Add pineapple, lemon juice and sugar.
Stir well.
Boil 10 minutes.
Add dry jello. Pour into containers.
Cover and refrigerate or freeze or cover with paraffin and lid.