Zucchini Apricot Jam

6 c. zucchini, peeled, seeded and grated
6 c. sugar
2 T. Lemon juice
1 (20 oz.) can crushed pineapple, drained
2 (6 oz.) pkg. apricot jello
1/4 t. pineapple flavoring
Add 1 cup water to zucchini. Boil 6 minutes. Add sugar, lemon juice and pineapple. cook 6 more minutes.
Add apricot jello and cook another 6 minutes. Seal in jars.

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