Squash Jam Recipe

Time40m

Serves10

A one-bite blue corn tostada topped with squash jam.

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Ingredients

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1
Prepare the Squash
Grate the yellow squash using a box grater or food processor to yield about 2 cups.
2
Combine Ingredients
In a medium saucepan, combine the grated squash, granulated sugar, lemon juice, ground cinnamon, ground ginger, and a pinch of salt.
3
Cook the Mixture
Cook the mixture over medium heat, stirring occasionally, until it comes to a gentle boil. Continue cooking for about 15-20 minutes until the squash is soft and the mixture thickens.
4
Cool and Store
Remove the saucepan from heat and let the squash jam cool to room temperature. Once cooled, transfer to a clean jar and refrigerate until ready to use.