Zucchini Squash Jam - cooking recipe

Ingredients

6 c. peeled squash, grated
6 c. sugar
1 (12 oz.) crushed pineapple, drained
1 c. water
2 Tbsp. lemon juice
2 (3 oz.) pkg. apricot jello

Preparation

Add water to grated
squash.
Bring
to
boil.\tBoil
6 minutes.
Add sugar, lemon\tjuice and crushed pineapple.
Cook (boil) 6 more minutes.
Add
apricot jello and cook 6 minutes. Pour into jelly jars and seal.