Squash Preserves - cooking recipe

Ingredients

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

Preparation

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.