2kg squash, peeled and cubed
1200g (6cups) sugar
2 cups (500ml) water
Place squash, sugar, water and cloves in a large saucepan.
Cook over a medium heat until squash is tender.
Mash squash and keep cooking until thick and translucent.
This jam can be prepared in two stages.
Cook for 30 minutes.
Remove from heat and continue the next day until ready.
Remove cloves. Bottle while still hot.