Golden Jam

Directions

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.