Apricot-zucchini jell-o jam

Apricot-Zucchini Jell-O Jam

6 cups zucchini, peeled and cubed
4 cups granulated sugar
1/2 cup lemon juice
1 cup crushed pineapple, drained
2 small boxes apricot Jell-O

Boil zucchini with some water for 10 minutes. Drain. Add sugar, lemon juice and pineapple, and boil 10 minutes. Add Jell-O. Stir until dissolved. Pour into sterilized, warm jars and seal. Process in boiling water bath for 10 minutes.