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Zucchini Apricot Jam

List of Ingredients




6 C Peeled, shredded Zucchini
1 C Crushed Pineapple
6 C Sugar
1/2 C Lemon JUice
2 Small boxes Apricot Jell-O

Recipe



Boil Zucchini in small amount of Water 10 minutes; drain. Return Zucchini to pot and add Pineapple, Sugar and Lemon Juice.
Boil 6 minutes. Turn off heat and add Jell-O. Stir well to dissolve.
Pour into sterile jars and seal.
Yield: 9 Cups