Zucchini Jam - cooking recipe

Ingredients

6 c. peeled, grated zucchini
6 c. sugar
2 Tbsp. lemon juice
1 (20 oz.) can crushed pineapple, drained
2 (3 oz.) pkg. apricot jello

Preparation

Add 1 cup water to zucchini. Bring to a boil. Cook 6 minutes. Add sugar, lemon juice, pineapple and jello. Cook 6 minutes more. Put in jars.