Zucchini Jam - cooking recipe

Ingredients

6 c. zucchini, peeled and grated
1/2 c. lemon juice
1 c. crushed pineapple
6 c. sugar
1 (16 oz.) pkg. apricot jello

Preparation

Cook zucchini for 12 to 15 minutes, until no water (clear), stirring constantly.
Add lemon juice, pineapple and sugar.
Boil for 6 minutes.
Add gelatin and stir.
Put in refrigerator or freezer.
Makes 6 pints.