3 c. squash, peeled, seeded & cut up
1/2 c. lemon juice

In saucepan cook squash and lemon juice until tender. Put in blender and blend until smooth. Dump back in saucepan and add 3 cups of sugar and 1 (6 oz.) package Jello, any flavor. Boil 7 minutes; put in container and refrigerate. Must be kept in refrigerator. Make 3 1/2 cups.