Zucchini-Apricot Spread - cooking recipe

Ingredients

6 c. shredded zucchini
1 large can crushed pineapple
1/2 c. real lemon juice
6 c. sugar
2 (3 oz.) boxes apricot jello

Preparation

Cook together zucchini, pineapple, lemon juice and sugar. Boil 15 minutes.
Add apricot jello.
Keep at boil.
Put in pint jars and seal.
Great for bread spread or topping for ice cream.