Squash Jelly - cooking recipe

Ingredients

6 c. grated zucchini or yellow squash, peeled and seeded
6 c. sugar
1 c. drained crushed pineapple
1/2 c. lemon juice
6 oz. or 2 (3 oz.) jello (peach or apricot)

Preparation

Cook squash without water until transparent, 12 to 15 minutes. Add sugar, lemon juice and pineapple.
Bring to a boil and cook 6 to 8 minutes.
Remove from heat; add jello.
Stir well until dissolved.
Pour into small jelly jars; seal and store on shelf in a cool place.
Makes 8 to 10 small jars.