6 c. peeled, grated or ground zucchini (press)
1 c. zucchini liquid
6 c. granulated sugar
2 tbsp. lemon juice
1 (20 oz.) can crushed pineapple, drained
2 boxes apricot Jello

Boil zucchini and liquid together in large saucepan, 6 minutes. Add sugar, lemon juice and pineapple. Boil 6 minutes more. Add apricot Jello. Boil 6 minutes more. Can while hot, seal with self-sealing lids. Refrigerate after opening.