Squash Preserves - cooking recipe

Ingredients

6 c. yellow squash
6 c. sugar
1 (20 oz.) can crushed pineapple
3 lemons (juiced)
2 (3 oz.) pkg. lemon jello (or apricot)

Preparation

Peel, seed
and
cut up squash.
Boil 6 minutes.
Drain well; add
sugar,
pineapple and lemon juice.
Boil 6 minutes. Remove from
heat and add jello.
Place in sterilized jars and seal. Makes 5 pints.