Golden Jam

1. 1

   Scrub the squash and cut off the ends.

2. 2

   Grind the squash in a meat grinder, using the coarsest blade, mix with the sugar, and leave overnight.

3. 3

   The next day, transfer the squash, sugar and accumulated juices to a large pot.

4. 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. 5

   Pour into hot, sterilized jelly glasses, and cover with a thin layer of melted paraffin.

6. 6

   When the paraffin has hardened, cover the glasses and store.

No additional tips available.