Zucchini Apricot Jam - cooking recipe

Ingredients

6 c. zucchini
6 c. sugar
1/2 c. lemon juice
1 small can crushed pineapple
1 (6 oz.) pkg. apricot jello
4 lemons
4 oz. margarine (1 cube)
5 eggs
1 lb. sugar (2 1/4 c.)

Preparation

Wash and dry the lemons carefully and then grate the rind from each thinly.
Squeeze out all the juice.
Put the rind and juice in a saucepan. Add the eggs previously beaten with the margarine and sugar.
Heat the mixture, stirring it well with a wooden spoon, until the sugar dissolves and the curd thickens.
Remove pan from heat.
Pour curd into hot sterilized jars and cover at once.