Squash Preserves - cooking recipe
Ingredients
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1 gal. yellow squash
1/2 c. real lemon juice
1/2 c. Karo syrup
sugar to cover
Preparation
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Peel and cut up squash after removing seed.
Cover with sugar (enough to cover well).
Put in refrigerator overnight.
In the morning cook on low heat real slow; add 1/2 cup lemon juice and 1/2 cup Karo syrup.
Cook until squash is tender and juice is thick.
Pack in hot jars and seal.
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