Instructions: In a large saucepan, bring zucchini to a boil; cook for 6 minutes. Add sugar and crushed pineapple, juice and all. Mix well; return to a boil, boiling for another 6 minutes. Remove from heat; stir in apricot Jello. Stir well. Spoon into hot cleaned jars and seal in a water bath for 10 minutes.

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