Zucchini Jam - cooking recipe

Ingredients

6 c. grated zucchini (unpeeled)
6 c. sugar
1 (13 oz.) can crushed pineapple
1/3 c. lemon juice
2 small pkg. apricot Jell-O

Preparation

Cook squash in small amount of water for 10 minutes.
Add sugar, lemon juice and pineapple.
Boil for 15 minutes.
Remove from heat and add Jell-O.
Pour into hot jars and seal.