Ingredients

　　4 pounds very young yellow squash

　　6 cups sugar

　　juice of 3 large lemons

　　grated rind of 3 large lemons

　　4 teaspoons powdered ginger

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