6 cups zucchini, peeled and grated
6 cups sugar
3/4 cup crushed pineapple in juice
1/2 cup lemon juice
2 2 ounces pkg peach or apricot Jello
Cook zucchini and sugar for 15 minutes. Add pineapple and juice. Continue cooking for 6 minutes. Remove from heat and add Jello. Stir well and seal into jars.
Makes 5 pints