Zucchini Freezer Jam - cooking recipe

Ingredients

6 c. zucchini, peeled and grated
6 c. sugar
1 (20 oz.) can crushed pineapple
1 box Sure-Jell
1 (6 oz.) box apricot Jell-O

Preparation

Cook zucchini in pot on stove for 1 hour.
Add sugar, pineapple and Sure-Jell.
Boil 5 minutes.
Remove from heat.
Add apricot Jell-O.
Stir well.
Pour into pint jars.
Let stand, uncovered, 24 hours at room temperature.
Put lids on and freeze until ready to use.