6 c. grated squash
6 c. sugar
2 tbsp. lemon juice
1 can (20 oz.) drained pineapple
2 (3 oz.) pkgs. Jello

Add 1 cup water to squash and boil 6 minutes. Add sugar, lemon juice and pineapple and cook 6 minutes more. Add Jello and cook 6 minutes more. Seal in jelly or pint jars.