Squash Preserves

4 ingredients
6 steps

Ingredients

  • 1 gal. yellow squash
  • 1/2 c. real lemon juice
  • 1/2 c. Karo syrup
  • sugar to cover

Directions

  1. 1
    Peel and cut up squash after removing seed.
  2. 2
    Cover with sugar (enough to cover well).
  3. 3
    Put in refrigerator overnight.
  4. 4
    In the morning cook on low heat real slow; add 1/2 cup lemon juice and 1/2 cup Karo syrup.
  5. 5
    Cook until squash is tender and juice is thick.
  6. 6
    Pack in hot jars and seal.

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