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Ingredients
- 4 pounds very young yellow squash
- 6 cups sugar
- juice of 3 large lemons
- grated rind of 3 large lemons
- 4 teaspoons powdered ginger
Method
- 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.
