Zucchini Jam - cooking recipe

Ingredients

6 c. zucchini, peeled, seeded and grated
5 c. sugar
1/2 c. lemon juice
1 (20 oz.) can crushed pineapple, drained
2 boxes Sure-Jell
1 (6 oz.) box apricot jello

Preparation

Cook zucchini on low heat until clear in color, about 15 to 20 minutes.
Add sugar, pineapple and lemon juice; cook 10 minutes after it starts to boil.
Add Sure-Jell and cook 1 minute after it comes to a full boil.
Add apricot jello; stir well.
Pour into jars and seal.
Makes 4 pints.
Makes a great ice cream topping.