Description:

Yellow Squash & Ginger Jam

Source:

Epicurious

Serves/Makes:5 (8 oz) glasses

Ingredients

• 4 lbs (1.8 kg) very young yellow squash
• 6 cups (1425 ml) sugar
• juice and grated rind of 3 large lemons
• 4 tsp (20 ml) powdered ginger

Preparation

• Grind squash, using the coarsest blade of a meat grinder.
• Mix with the sugar and leave overnight.
• Transfer squash and all juice to a pot.
• Add remaining ingredients.
• Cook over low heat, about 1 hour, or until a thermometer registers 220 degrees (100 C.).
• Pour into hot sterilized glasses.
• Cover with a thin layer of parafin.
• When parafin has hardened cover again with a layer of parafin.
• Cover and store.

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