Squash Jelly - cooking recipe

Ingredients

6 c. zucchini, peeled and grated
6 c. sugar
2 pkg. jello (any flavor)
1/2 c. crushed pineapple
1/2 c. lemon juice

Preparation

Boil squash and sugar for 20 minutes.
Add pineapple and lemon juice and boil for another 5 minutes.
Pour jello mix into the boiling mixture.
Mix well.
Pour into hot jars and refrigerate until used up.