Zucchini Marmalade - cooking recipe

Ingredients

7 c. grated zucchini
6 c. white sugar
1 c. crushed pineapple with juice
1/2 c. lemon juice
1 large (6 oz.) box apricot jello

Preparation

In large saucepan, cook zucchini, crushed pineapple and lemon juice for 12 minutes.
Stir sugar into zucchini mixture and cook for 10 minutes; stir constantly.
Add apricot jello powder to zucchini mixture; stir until dissolved.
Remove from heat and cool slightly.
Place in glass containers.
Refrigerate until use.