6 c. grated squash
6 c. sugar
1/4 c. real lemon juice
1 (20 oz.) can crushed pineapple
2 boxes Jello (orange, apricot, cherry, etc.)

Cook first 4 ingredients 1/2 hour or until starts to thicken. Add 2 boxes Jello. Put in jars or freeze.

SQUASH PRESERVES

6 c. squash
6 c. sugar
1/4 c. Realemon juice
1 (10 oz.) can crushed pineapple

Peel and remove seeds and pulp from one large zucchini. Shred. Boil above ingredients for 40 minutes. Add 2 small boxes Jello and bring to a boil. Put into jar and seal at once.

NOTE: Any flavor Jello may be used according to flavor desired.

ZUCCHINI PRESERVES

1 (46 oz.) can pineapple juice
1/2 c. lemon juice
2 1/2 c. sugar
14 c. squash, peeled, diced & seeded

Mix pineapple juice, lemon juice and sugar; heat. Peel, dice and seed the squash. Mix all ingredients and simmer 20 minutes then can.
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