Hokkaido Squash Jam

Purée the cooked squash in a blender to obtain a smooth and relatively liquid purée. Add 2 cups sugar, 10 oz. fruit, either fresh, such as apples or pears, or dried, such as apricots, raisins or prunes, and 1 tbsp. vanilla. Return the mixture to the heat and cook for about 20 minutes more, stirring often with a wooden spoon (a metal spoon may react). The heat should be low to prevent the jam from sticking to the bottom of the pot. Place into jars with a vanilla or a cinnamon stick and cover while still hot.