Zucchini Apricot Jam - cooking recipe

Ingredients

6 c. peeled, grated zucchini
1 small can crushed pineapple
1/4 c. lemon juice
1 pkg. Sure-Jell
6 c. sugar
6 oz. apricot gelatin

Preparation

Cook zucchini in its own moisture on low heat for 1 hour.
You may need to add a little water.
Add pineapple, lemon juice and Sure-Jell.
Bring to a boil.
Add sugar and boil 6 minutes. Remove from heat and add dry gelatin.
Can as you would any jam.