Apricot Marmalade

6 ingredients
5 steps

Ingredients

  • 6 c. finely chopped, seeded, peeled squash
  • 1/3 c. water
  • 5 c. sugar
  • 18 oz. drained crushed pineapple
  • 2 Tbsp. lemon juice
  • 1 large box apricot jello

Directions

  1. 1
    Cook squash in water for 6 minutes or until tender.
  2. 2
    Drain squash.
  3. 3
    Return to stove and add sugar, pineapple, lemon juice. Cook 6 minutes, stirring often.
  4. 4
    Remove from heat and stir in dry jello until dissolved.
  5. 5
    Put in hot jars and seal with wax.

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