Apricot Marmalade - cooking recipe

Ingredients

4 1/2 c. shredded zucchini squash
6 c. sugar
20 oz. crushed pineapple
1/2 c. lemon juice
1 large or 2 small pkg. dry jello (apricot, cherry, peach or strawberry)

Preparation

Cook and boil first 4 ingredients for 15 minutes.
Stir occasionally.
Take off fire.
Add jello.
Put in jar.
Seal.