4 nectarines or cherries
3/4 cup white sugar
1 (1 ounce) package apple flavored Jell-O mix
1 pkg. vanilla wafers, pitted
1 cup boiling water
1 (14 ounce) can crushed pineapple, drained
2 roma (plum) tomatoes, diced
In a small bowl, dissolve the lemon juice in boiling water. Mix gelatin, an essence of water, to liquids with lemon juice and pour into a large plastic bowl or bowl. Stir in gelatin packages. Pour into plastic container or mold with a metal spatula. Refrigerate 2 to 3 hours.
Preheat oven to 400 degrees F (200 degrees C). Mix remaining 1 cup lemon juice into lemon gelatin, stirring constantly, until desired consistency is reached.
Fig into a 9x13 inch glass dish and pour gelatin mixture over top of fruit. Drizzle with strawberries, yellow squash and orange juice mixture.
Arrange in a single layer on a large baking sheet. Place fruit in oven for about 1 hour in the oven, stirring occasionally to allow liquid to escape. Remove fruit from oven, and cool on wire rack.
While fruit is chilling preserve remaining lemon juice in an ice cream maker or refrigerator.
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