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Ingredients
- 6 c. zucchini, peeled and grated
- 6 c. sugar
- 1 (20 oz.) can crushed pineapple
- 1 box Sure-Jell
- 1 (6 oz.) box apricot Jell-O
Method
- Cook zucchini in pot on stove for 1 hour.
- Add sugar, pineapple and Sure-Jell.
- Boil 5 minutes.
- Remove from heat.
- Add apricot Jell-O.
- Stir well.
- Pour into pint jars.
- Let stand, uncovered, 24 hours at room temperature.
- Put lids on and freeze until ready to use.
