Zucchini Marmalade - cooking recipe

Ingredients

6 c. peeled, grated zucchini
1/2 c. lemon juice
1 (16 oz.) can crushed pineapple
2 (3 oz.) boxes apricot Jell-O
5 c. sugar

Preparation

Cook zucchini until clear; do not let burn.
Add lemon juice, sugar and pineapple.
Bring to a hard boil and boil for 20 minutes, stirring constantly.
Remove from heat and add Jell-O. Heat to boiling point.
Pour into sterilized jars.
Yields 4 pints.