Ever wonder what to do with long green squash? If you grew up Italian like I did, this is a common vegetable.
The Portuguese taught me SO much about making jams I decided to experiment with my mom ... End result, the most delicious squash jam ever!
Peel squash and cut it up into small pieces. Place in a pot and add a good amount of sugar
Allow to cook down on low heat about 2 hours, stirring occasionally. Add 1/2 cup of Amaretto and continue to boil on low heat.
Use a hand potato masher to break up the squash from time to time. At this point, dissolve about 4 sheets of gelatin in cold water and add. Continue to cook about 5 more minutes mixing from time to time.
Allow to cool, place in jars and make sure to seal tight.To sterilize: place jars in a large pot , put some dishcloths in-between and cover with cold water, boil on low heat about 3 hours and allow to sit overnight without removing cover. The following day dry jars off and store!
Serve with toasts and grated parmigiano or preferred grated cheeses.