• Be sure to have sterilized jars and lids on hand. You will need 2 x 250 ml. jars or one 500 ml. jar.

Prepare the cucuzza

• Trim both ends and use a vegetable peeler to remove the outer skin.
• Cut in half lengthwise and use a pairing knife as well as a spoon to remove the center spongy textured part that contains the seeds.
• Cut into smaller manageable lengths, cut into quarters and crosswise into small pieces.

Prepare the jam

• Weigh the squash and recalculate (if necessary) the quantity of sugar. The amount of sugar added should be half the weight of the cucuzza. Mine weighed 800 grams, therefore I added 400 grams (2 cups) of sugar.
• Place the chopped cucuzza; sugar and juice of 1 lemon in a large sauce pan. Stir to combine.
• Place on the stovetop over medium heat. Cook, stirring often, for about 1hour 15 minutes, or until the cucuzza is tender and the mixture thickened.
• At this point, taste the cucuzza and add more sugar if you feel it isn't sweet enough for your liking.
• Transfer the hot mixture to a food processor and process until you have the desired consistency. You may also use an immersion blender. I prefer a chunkier jam instead of completely smooth.
• Transfer the jam into sterilized jars. Fill the jars up to an inch below the rim.
• To seal the jars, completely submerge the jars with water in a large pot, bring to a boil and let process for 10 minutes. See my notes below for a link to a detailed guide on how to safely can jars.
• Let cool and store in a dark, cool area for up to 1 year. Once opened, refrigerate any leftover jam up to 5 days.