Squash Jam - cooking recipe

Ingredients

6 c. shredded squash (yellow)
6 c. sugar
1/2 c. lemon juice
1 large can crushed pineapple
1 large box apricot or peach jello

Preparation

Boil squash in water (just barely cover) 6 minutes.
Add sugar, lemon juice and pineapple.
Boil 6 more minutes.
Remove from heat, stir in jello.
Pour in jars and seal.