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6 c. peeled, ground zucchini
1 c. crushed pineapple, drained
1/2 c. lemon juice
1 pkg. pectin
3 c. sugar
1 (3 oz.) pkg. apricot Jello


Combine all ingredients except Jello. Bring to full boil and cook for 10 minutes. Stir and remove from heat. Add apricot Jello. Stir thoroughly. Pour in sterile jars and seal.

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