Frozen Zucchini Jam - cooking recipe

Ingredients

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

Preparation

Cook zucchini for 12 to 15 minutes, or until clear, stirring constantly.
Add lemon juice, pineapple and sugar.
Boil mixture for 6 minutes.
Add gelatin; stir until dissolved.
Pour into plastic containers.
Cover and freeze.
Or it may be kept in refrigerator in jars.
Delicious!