Zucchini Jam

Directions

1. 1
   Add 1 cup water to zucchini in saucepan; bring to boil.
2. 2
   Cook 6 minutes.
3. 3
   Add sugar, lemon juice and pineapple.
4. 4
   Cook 6 more minutes.
5. 5
   Add apricot gelatin and cook 6 more minutes.
6. 6
   Pour into freezer containers with tight lids.
7. 7
   Let set up at room temperature for 24 hours.
8. 8
   Store for several weeks in refrigerator or freeze several months.