Squash Jelly

5 ingredients
6 steps

Ingredients

  • 6 c. grated zucchini or yellow squash, peeled and seeded
  • 6 c. sugar
  • 1 c. drained crushed pineapple
  • 1/2 c. lemon juice
  • 6 oz. or 2 (3 oz.) jello (peach or apricot)

Directions

  1. 1
    Cook squash without water until transparent, 12 to 15 minutes. Add sugar, lemon juice and pineapple.
  2. 2
    Bring to a boil and cook 6 to 8 minutes.
  3. 3
    Remove from heat; add jello.
  4. 4
    Stir well until dissolved.
  5. 5
    Pour into small jelly jars; seal and store on shelf in a cool place.
  6. 6
    Makes 8 to 10 small jars.

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