Golden Jam

• 4 pounds very young yellow squash
• 6 cups sugar
• juice of 3 large lemons
• grated rind of 3 large lemons
• 4 teaspoons powdered ginger

1. Scrub the squash and cut off the ends.
2. Grind the squash in a meat grinder, using the coarsest blade, mix with the sugar, and leave overnight.
3. The next day, transfer the squash, sugar and accumulated juices to a large pot.
4. 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.
5. Pour into hot, sterilized jelly glasses, and cover with a thin layer of melted paraffin.
6. When the paraffin has hardened, cover the glasses and store.

sugar, lemons, lemons, powdered ginger

Taken from www.epicurious.com/recipes/food/views/golden-jam-102032 (may not work)