Squash And Apricot Jam - cooking recipe

Ingredients

6 c. grated squash
6 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple (undrained)
2 (3 oz.) or 1 (6 oz.) pkg. apricot gelatin

Preparation

Peel, core and slice pears into small slices.
To each 5 pounds of pears, add 2 1/2 pounds of sugar.
Mix well and let stand overnight.
Bring to a boil, then cook very slow until juice has cooked down and the pears have turned light brown, about 3 hours.
Seal in jars.