This is a butternut squash. You can make this jam with other kinds of squash instead, but I think butternut squash tastes better!
Peel the butternut squash and remove the seeds. Cut the squash into small, thin slices.
Add the squash and 150 ml water to a pot. Cover it with a lid and boil the squash until it's soft enough to fall apart when handled. Turn off the heat and mash the butternut squash with a pestle or masher.
As soon as you can strain the mixture, do so, as this will give the jam a smooth texture (though it still tastes delicious with a few lumps).
Add half of the sugar to the mixture and turn the heat on again. Boil the mixture while stirring with a spatula. Scoop away any scum that forms.
Add the rest of the sugar and cook the mixture down while continuing to stir. Turn off the heat just before the mixture reaches your preferred level of thickness.
Pour the jam into a sterilised container and keep it in the refrigerator. It may have a strong squash smell while it's still hot, but that will subside as it cools. It tastes really good.
You can add a sprinkle of cinnamon at the end if you'd like. This jam can be spread on bread or used as a filling for sandwiches. It can also be mixed into cakes.
Story Behind this Recipe
I grew some butternut squashes in my garden.
All you have to do is boil the squash, mash it, and cook it down. Since this jam doesn't contain dairy products, unlike kabocha cream, it keeps for a long time. If you use butternut squash, this jam will be nice and creamy. If you decide to use kabocha squash instead, choose ones that are fluffy.