6 c. peeled and grated squash
3 c. sugar
1/2 c. lemon juice
1 c. or more crushed pineapple
6 oz. pkg. apricot Jello

Boil squash at low heat for 15 minutes. Reduce heat and add 3 cups sugar. Boil 6 minutes more. Stir. Add 1/2 cup lemon juice and pineapple; cook 6 minutes more. Stir well. Add 6 ounces Jello. Put in hot sterilized jars and seal.

Process 5 minutes in a bowling water bath.