6 c. zucchini, peeled, seeded and grated
6 c. sugar
2 T. lemon juice
1 (20 oz) can crushed pineapple, well drained
2 (6 oz.) pkgs. apricot jello
1/4 t. pineapple flavoring

Add 1 cup water to zucchini. Boil 6 minutes. Add sugar, lemon juice and pineapple. Cook 6 more minutes. Add apricot jello and cook another 6 minutes. Seal in jars.