Ingredients:
6 cups zucchini, grated and peeled
6 cups sugar
2 Tbsp lemon juice
1 (20 oz) can crushed drained pinapple
2 (3 oz) pkg, apricot jello
Method:
Add 1 cup water to zucchini, bring to a boil and cook for 6 minutes.
Add sugar, lemon juice and pineapple. Cook 6 more minutes. Add apricot Jello and cook 6 minutes more. Seal in sterilized glass jars.
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