1.5 kg squash, peeled and chopped into small pieces
1.300 kg sugar
Finely slice the oranges and lemons and put them in a bowl with the squash and sugar.
Leave for 24 hours
A lot of liquid will have come out of the squash and citrus
Cook on medium to high heat until you reach setting point, 190°c or until a bit sets on a cold plate. I'm not overly bothered if my jam doesn't set hard, I prefer to keep the fruit flavour and not spoil it by over cooking.
Prepare some jars by washing them in hot soapy water and heating the jars in the oven on 100°c for 20 minutes. Use new lids each time you make conserves.