Zucchini Jam - cooking recipe

Ingredients

6 c. peeled and grated zucchini
6 c. sugar
1 small can crushed pineapple
2 Tbsp. lemon juice
1/4 tsp. pineapple flavoring
6 oz. apricot jello

Preparation

Cook zucchini in very little water over medium heat for 6 minutes.
Bring to a boil and turn heat down to simmer.
Add sugar, lemon
juice, pineapple flavoring and pineapple.
Bring to boil and cook 6 minutes.
Add dry jello and mix well.
Pour into sterilized jars and seal.