Zucchini Jam - cooking recipe

Ingredients

6 c. peeled, grated zucchini
1 large can crushed pineapple
1 (16 oz.) box apricot jello
6 c. sugar
1 box Sure-Jell
1 Tbsp. lemon juice

Preparation

Cook zucchini over low heat for 1 hour.
Mix sugar, pineapple and Sure-Jell.
Boil for 5 minutes and take off heat; add apricot jello and stir well, then add lemon juice.