Zucchini Preserves - cooking recipe

Ingredients

6 c. grated zucchini, peeled
1/2 c. lemon juice
1 c. undrained crushed pineapple
6 c. sugar
6 oz. apricot or orange jello
1/2 envelope Knox gelatine

Preparation

Bring the zucchini slowly to a boil; boil for 12 to 15 minutes.
Add the lemon juice, pineapple and sugar.
Boil for 10 minutes; take off heat.
Add the jello and gelatine; mix real well.
Pour into jars and seal, or cover with paraffin or keep in freezer.