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6 c. peeled fresh zucchini, grated 1/2 c. lemon juice 3 c. sugar 1 c. crushed pineapple (as so spoon from can press it against can to remove some of juice) 1 (6 oz.) pkg. apricot Jello
Instructions
Cook zucchini for 15 minutes, stir constantly. Add other ingredients. Mix together and bring to a boil. Boil for 6 minutes. Turn off heat, add Jello. Stir good. Let cool. Put in containers and freeze.
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