Zucchini Jam - cooking recipe

Ingredients

5 cups grated zucchini
5 cups sugar
1 15 ounce can crushed pineapple with juice
3 tablespoons lemon juice
2 small boxes apricot jello

Preparation

Cook zucchini and sugar over medium heat at a slow boil for 5 minutes.
Remove from heat and add pineapple and lemon juice.
Then cook on slow for another 5 minutes.
Add jello mix and mix well and pour into sterilized jars.
Seal and refrigerate.
Makes 5 pints.