2 lbs small tender yellow squash, peeled and sliced
5 c sugar
1 can ( 13 1/2 oz) crushed pineapple in its own juices
2 Tblsp chopped crystalized ginger
Juice of 2 lemons
1 tsp grated lemon zest
1 pkg ( 1 3/4 oz) powdered pectin
Instructions
Combine the squash, sugar, pineapple, lemon juice, ginger and grated lemon zest in a heavy saucepan. Bring to a simmer, lower heat and cook, uncovered for about 15 minutes stirring frequently.
Remove the pan from the heat and add the powdered pectin, stirring well. Return the mixture to a boil for exactly 1 minute. Remove the pan from the heat.
Pour the hot mixture into clean jars leaving 1/4 inch headspace, cap and seal.
Process for 15 minutes in a boiling water bath canner.
Serving
Suggestions
Great accompaniment to lamb, chicken or pork
Originally Submitted
9/16/2012
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