Zucchini Jam - cooking recipe

Ingredients

6 cups zucchini (ground)
6 cups sugar
1/2 cup lemon juice or 1 tablespoon lemon concentrate
1 can crushed pineapple (large can with juice)
2 packages apricot gelatin

Preparation

Boil the zucchini and sugar for 10 to 15 minutes.
Stir continuously so the mixture does not burn.
Add lemon juice and pineapple and boil 6 minutes together with the boiled zucchini mixture.
Remove from heat and add 2 packages apricot jello.
Cover with paraffin wax and then cover with jar cover and seal.
I just cover the jar with a lid and store in the refrigerator.