Apricot Marmalade - cooking recipe

Ingredients

6 c. finely chopped, seeded, peeled squash
1/3 c. water
5 c. sugar
18 oz. drained crushed pineapple
2 Tbsp. lemon juice
1 large box apricot jello

Preparation

Cook squash in water for 6 minutes or until tender.
Drain squash.
Return to stove and add sugar, pineapple, lemon juice. Cook 6 minutes, stirring often.
Remove from heat and stir in dry jello until dissolved.
Put in hot jars and seal with wax.