6 c. zucchini squash 6 c. sugar 2 (3 oz.) pkgs. apricot Jello 1 c. water 1 tbsp. lemon juice
Peel and shred zucchini squash. Add water and boil, not too high, for 6 minutes. Add sugar and lemon juice, boil another 6 minutes. Add apricot Jello, boil 6 minutes more. Refrigerate and/or put into freezer.
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