Golden Jam Recipe
- 4 pounds very young yellow squash
- 6 cups sugar
- juice of 3 large lemons
- grated rind of 3 large lemons
- 4 teaspoons powdered ginger
- Scrub the squash and cut off the ends. Grind the squash in a meat grinder, using the coarsest blade, mix with the sugar, and leave overnight. The next day, transfer the squash, sugar and accumulated juices to a large pot. Add remaining ingredients, and cook over low heat for about 1 hour, until a thermometer registers 220° or until squash is translucent and the juices thickened. Pour into hot, sterilized jelly glasses, and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.
