Vera's Apricot-Zucchini Jam

Vera got this recipe from another family member. I really love this jam and it is freezer jam. I don't know how many servings this makes, so the servings are a guess.

• Ready In: 55 mins
• Serves: 30
• Yields: 4 pints

Ingredients

• 6  cups zucchini, grated
• 1  cup water
• 6  cups sugar
• 2  tablespoons lemon juice
• 20  ounces crushed pineapple, with juice
• 5⁄8 ounce apricot gelatin, two boxes

Directions

1. Bring water and zucchini to a low boil and cook for 6 minutes.
2. Add sugar, lemon juice, and pineapple.
3. cook another 6 minutes.
4. Add Jell-o powder and cook another 6 minutes.
5. Pour into containers and freeze.