Zucchini Apricot Jam

Zucchini Apricot Jam

6 cups cooked zucchini, mashed
As always with zucchini, the smaller the nicer
6 cups sugar
½ cup lemon juice
1 small can crushed pineapple, not drained. Use the juice.

Mix cooked zucchini, sugar, lemon juice and pineapple
together and boil for 6 minutes.
Add Apricot Jell-O.
Pour into jars and seal.