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6 c. grated zucchini
6 c. sugar
2 Tbsp. lemon juice
1 small can crushed pineapple
2 pkg. (3 oz.) apricot jello

Cook zucchini and sugar hard for 6 minutes. Add lemon
juice and pineapple. Cook 6 minutes. Take from fire. Add
jello. Stir. Pour into sterilized jars. Seal. You also can
use pineapple or peach or banana jello instead of apricot.

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