Pineapple Zucchini Jam - cooking recipe

Ingredients

20 oz. can crushed pineapple
6 c. sugar
6 c. grated zucchini
1/2 c. lemon juice

Preparation

Mix all of the ingredients and boil for 20 minutes.
Remove from stove and add 2 small boxes of apricot Jell-O.
Cool.
Put into jars or freezer boxes and freeze.