YELLOW SQUASH JELLY 6 c. grated squash 1 c. water 6 c. sugar 1/2 c. lemon juice 1 c. crushed pineapple 2 pkg. regular size apricot jello Cook squash on low heat to boil 15 minutes. Add sugar. Bring to a boil for 6 more minutes. Add lemon juice and pineap- ple; boil 6 more minutes. Add jello; stir until dissolved. Put into jars until sealed. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |