6 c. squash, grated
6 c. sugar
3 tbsp. lemon juice
1 (20 oz.) can crushed pineapple, drained
1 pkg. apricot Jello (6 oz. size)

Peel squash, remove seeds and grate. Place in kettle with lemon juice, sugar and pineapple. Bring to boil and simmer 15 minutes. Add Jello and bring to boil for 1 minute. Ladle into hot jars and seal.