Squash Jelly - cooking recipe

Ingredients

6 c. squash
6 c. sugar
1 large can crushed pineapple
1/2 c. lemon juice
3 regular pkg. apricot Jell-O

Preparation

Cut the squash and boil 6 minutes.
Remove from heat and drain. Mash squash.
Add the sugar, pineapple and lemon juice.
Boil 6 minutes.
Remove from heat and add the Jell-O.
Seal in hot jars. Refrigerate before opening.