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Ingredients
- 6 c. grated, peeled zucchini
- 4 c. sugar
- 2 tsp. lemon juice
- 1 small can crushed pineapple
- 1 large pkg. apricot jello
Method
- Cook zucchini 6 minutes.
- Add sugar.
- Cook 6 minutes.
- Add lemon juice and pineapple.
- Cook 6 minutes.
- Take off stove; slowly add jello.
- Pour into small jars.
- Or pour into plastic bags and freeze.