Zucchini Apricot Jam - cooking recipe

Ingredients

3 c. zucchini, grated
3 c. sugar
1 small can crushed pineapple
1 (3 oz.) pkg. apricot jello

Preparation

Put zucchini and sugar into pot and bring to a boil for 6 minutes. Add pineapple and boil 6 minutes. Remove from heat and add apricot jello. Stir well and pour into 1/2 pint jars and seal. Boil in hot water bath for 5 minutes.