Zucchini Or Squash Preserves - cooking recipe

Ingredients

6 c. ground zucchini or yellow squash
1 c. water
6 c. sugar
2 Tbsp. lemon juice
1 (2 oz.) can crushed pineapple
2 (3 oz.) boxes apricot jello

Preparation

Boil zucchini or squash with water 6 minutes until clear, then add sugar, lemon juice and pineapple for 6 more minutes.
Add apricot jello; boil 6 more minutes.
Refrigerate.
Put in jars and freeze.