Golden and benefit.

 Am enjoying jams, am cooking, experimenting, preserving and giving for neighbours and friends. Cooked dandelion honey, flowers of calendula jam, very benefit and taste. But a most my favourite is jam of squashes.

 Cook on begin a sugar syrup, for one kg a sugar add 0.5 glass of water, cook 15-20 min. After shred are one kg of squashes are cleaned from peels, and seeds, like squash mass add in syrup, cook 20 min, since boiling time, after adding one lemon/seeds free/ as shredded or to minced meat. Cook ten min, and turn off fire. For the next day process am keeping as cooking squash-lemon mass for 45 min on weak fire, regular mixing. Jam receiving a golden colour. Adding in sterilized jars. A very tender jam getting of young squashes  with thin peel, as taste and benefit!