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Yellow Squash & Ginger Jam


Serves/Makes:5 (8 oz) glasses

  • 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
  • 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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