Squash Preserves

5 ingredients
10 steps

Ingredients

  • 6 c. yellow squash
  • 6 c. sugar
  • 1 (20 oz.) can crushed pineapple
  • 3 lemons (juiced)
  • 2 (3 oz.) pkg. lemon jello (or apricot)

Directions

  1. 1
    Peel, seed
  2. 2
    and
  3. 3
    cut up squash.
  4. 4
    Boil 6 minutes.
  5. 5
    Drain well; add
  6. 6
    sugar,
  7. 7
    pineapple and lemon juice.
  8. 8
    Boil 6 minutes. Remove from
  9. 9
    heat and add jello.
  10. 10
    Place in sterilized jars and seal. Makes 5 pints.

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