Vegetables are often used in cooking preserves and jams. Squash, I use to mitigate the acid taste of apricot jam, as the skin when cooking apricots gives excessive acidity.
Get stoned apricots and peeled seeds and peel squash (the best sort of anchor – yellow). Equally, if the apricots acid, and in the proportion of 2:1, if sweet. Sahara to take the rate of 0,5-0,8 kg per 1 kg of the mixture. Squash mince, add water (0.5 cups per 1 kg of sugar), bring to a boil and boil for 5-7 minutes. Then pour in squash, apricots, sugar, and cook, stirring until cooked. Before the end of cooking, add 1-2 tablespoons of vodka, stir well and spread in steamed jars, roll. Banks turn, wrap and let stand until cool. In the winter you open a jar – a wonderful aroma and taste is very soft, unusual for apricot.