Ginger Jam - Golden Jam

• 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

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

sugar, lemons, powdered ginger

Taken from online-cookbook.com/goto/cook/rpage/000B0E (may not work)