Peel squash and apples.

Cut the apples into smaller pieces and discard the stem and core.

Cut the ends off the squash and cut it into smaller pieces.

Place apples, squash, and ginger in a pot and cook until tender - this takes about 15 minutes.

Use an immersion blender (or a spoon/fork) to mash the fruits well together.

Add sugar and let it boil for a couple of minutes while stirring.

Add pectin and give it 1-2 more minutes.

Skim off impurities from the top of the pot.

Rinse your canning/jam jars with a preservative solution and pour the hot jam into them.

The jam is now ready, so just close the jar as quickly as possible.